Charcoal Halloween Cookies with Saffron Frosting

A Festive Treat for Halloween—That’s Actually Clean

The spirit of Halloween changes as we get older. As kids, it’s about costumes, trick-or-treating, and the thrill of too much sugar. In our twenties, it’s more about parties and going out. But once you become a parent, it transforms again—into something even more magical. You get to witness the excitement through your child’s eyes and become the one who brings the traditions to life.

These Charcoal Cookies with Golden Saffron Frosting are the perfect way to celebrate that shift. They’re fun to make with kids, festive enough to bring to a Halloween gathering, and made with clean, nourishing ingredients. The striking black and orange combo gives a playful nod to the holiday—without relying on anything artificial. Just a sweet, spooky-inspired treat that brings the joy of Halloween full circle.

Ingredients for the Cookies:

• 1½ cups organic almond flour
• ¼ teaspoon baking soda
• ¼ teaspoon Himalayan pink salt
• ½ teaspoon activated charcoal powder
• ¼ cup organic coconut oil, melted
• ¼ cup organic maple syrup
• 1 tablespoon organic cinnamon powder
• 1 teaspoon organic, pure vanilla extract

Ingredients for the Saffron Frosting:

• 1 cup organic coconut cream (refrigerated overnight, use only the thick part)
• 1-2 teaspoons (or 1-2 sachets) ofThe Fullest®Saffron Latte powder
• 2-3 tablespoons organic maple syrup or local honey
• ½ teaspoon organic, pure vanilla extract

Assembly: 

1. Preheat your oven to 350°F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the almond flour, baking soda, salt, and activated charcoal powder.
3. In a separate bowl, mix the melted coconut oil, maple syrup, and vanilla extract until smooth. Pour the wet ingredients into the dry ingredients and mix until a dough forms.
4. Scoop the dough into tablespoon-sized balls and place them on the prepared baking sheet. Flatten slightly with your hand or the back of a spoon.
5. Bake for 10-12 minutes, or until the edges are golden. Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
6. While the cookies cool, prepare the saffron frosting. In a bowl, whisk together the thick coconut cream, saffron latte powder, maple syrup or honey, and vanilla extract until smooth and creamy.
7. Once the cookies are cool, frost them with the saffron frosting. You can use a piping bag for precision or simply spread the frosting with a knife.
8. Serve the cookies once the frosting has set. Store any leftovers in the fridge for up to a week.