These easy, adorable No-Bake Ghost Cookies are perfect for the spooky season. With crunchy chocolate sandwich cookies, cream cheese, and almond bark, you’re whipping up the cutest cookie in your Halloween spread. And this no-bake recipe makes them fun to make with the kiddos.
Ghost Cookies
These edible ghost cookies are boorific! I love making fun Halloween (and Christmas, ahem our grinch cookies) treats. Each year, I try to up my game with something even more delicious and spooky than the year before.
Our spider cookies and witches finger cookies have both been a hit. However, these little guys are probably everyones favorite Halloween treat.
These gluten-free pumpkin spice cake pops from My Gluten-Free Miami are also a fun treat for the season. Serve all of these goodies up with gluten free Halloween candy.
Kids in the kitchen
These cute little ghost cookies are not meant to be perfect so they are great for kids to help with. They will love shaping the cookies and covering them with a sheet of fondant.
Since they are no bake, you can make them in a jiffy too. We literally make these cookies within minutes. The only thing that takes a touch more time is putting them in the freezer for 15 minutes.
So go gather the kiddos, just a few ingredients, and let's get to making the cutest little ghosts you have ever seen!
How to make no-bake ghost cookies
- Pulse the vanilla or chocolate cookies in a blender
- Place cookie crumbs in a stand mixer bowl
- Add 4 oz. cream cheese and pumpkin pie spice
- Mix cream cheese really well into cookie crumbs
- Shape into 2 inch ovals
- Place on a baking sheet and freeze 15 minutes
- While cookie balls are freezing, roll out your fondant
- Using a 4 inch biscuit cutter, cut out the same amount of rounds as are cookie balls
- Remove cookies from freezer or refrigerator and dip each in melted almond bark
- Let them sit 2-3 minutes or until a bit hardened
- Using your hands, stretch each round on fondant slightly creating a ghost sheet looking piece
- Lay fondant gently over the standing up oval cookie balls
- Draw on eyes with your edible food marker or black gel
You can either shape the cookies into more oblong, authentic ghosts or more juvenile circle ghosts. Both shapes taste great!
Cookie Variations
We decided to do two different varieties of ghost cookies. First, we did a chocolate almond cookie using Glutino chocolate sandwich creme cookies.
Second, we went with something a bit more fitting for fall...spiced vanilla cookies.
For these we used the Glutino vanilla sandwich creme cookies. My favorite thing about these cookies is that they are so versatile.
You can switch out the gluten-free almond extract with peppermint extract in the chocolate cookies or the pumpkin spice with nutmeg and you have some decadent Christmas cookies! Typically, we coat these cookies in white chocolate but for our little ghosts they are best with both the white chocolate or almond bark and gluten-free white fondant.
Use an edible black food marker or gel to get those perfect little ghost eyes. You can also use mini chocolate chips or black chia seeds. Get creative and make these cookies all your own. If these cookies are speaking to you, then give these other Halloween treats a try as well...
- Gluten-Free Pumpkin Pie Cream Delight
- Gluten-Free Pumpkin Spice Donuts
- The BEST Gluten-Free Halloween Recipes
- Halloween Cheese Ball Frankenstein
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No-Bake Ghost Cookies {Gluten-Free}
Ingredients
- 1 package Glutino gluten-free chocolate sandwich creme cookies
- 1 package Glutino gluten-free vanilla sandwich creme cookies
- 8 oz. cream cheese
- 1 T pumpkin pie spice OR 1 tsp. almond extract
- 3 squares white almond bark
- gluten-free fondant
Instructions
- Pulse the vanilla or chocolate cookies in a blender
- Place cookie crumbs in a stand mixer bowl
- Add 4 oz. cream cheese and pumpkin pie spice
- Mix cream cheese really well into cookie crumbs then shape into 2 inch ovals
- Using your hands, shape into 2 inch ovals
- Place on a baking sheet and freeze 15 minutes
- While cookie balls are freezing, roll out your fondant
- Using a 4 inch biscuit cutter, cut out the same amount of rounds as are cookie balls
- Remove cookies from freezer or refrigerator and dip each in melted almond bark
- Let them sit 2-3 minutes or until a bit hardened
- Using your hands, stretch each round on fondant slightly creating a ghost sheet looking piece
- Lay fondant gently over the standing up oval cookie balls
- Draw on eyes with your edible food marker or black gel
Notes
Nutrition
You can visit Glutino on the web and on Pinterest or Twitter. They have some of the best gluten-free products around!
Original photos from the post that went live September 28, 2017.
*This is a sponsored post which means I have received monetary and/or product compensation from Glutino. I only work with brands I and my family actually enjoy. All opinions are completely my own.
Macie says
My kids are always begging me to make something sweet, so this recipe was perfect. I didn’t have to worry about them burning themselves with the oven and this recipe is soooo easy. They were so excited to make ghost cookies and kept running around the house going “oooooooh I’m a ghost!”
Priscilla Burris says
Thank you so much for this adorable idea and recipe!! Complete and utterly delicious success in creating your Ghost Cookies for my Bunco Group of friends for our October Halloween Bunco! Everyone loved them - they were a hit! (I did ALOT of searching for just the right Ghosty-type of dessert to create - yours hit the jackpot)
Chandice says
AWWW, this absolutely made my day!! Thank you so much for taking the time to let me know. I am so happy all your friends loved it!
Sydney Wynne says
I made these for Halloween this year, and even though they didn't turn out as cute as yours, there were so yummy! I'd make them another time as just the cookies 🙂