Refined Sugar Free Meringue Ghost Cookies

These healthy refined sugar free meringue ghost cookies are the perfect healthy Halloween treat for kids. They are also a great recipe to make with kids at Halloween and are guaranteed to keep them busy in the kitchen for at least an hour! Well, its one hour out of a lot of hours to fill 🙂

Healthy Ghost Cookies Recipes    Meringue has always been a favourite in our house, broken sweet and crunchy bits layered with cream and berries. Totally delicious but, FULL of sugar! So, I decided naturally to try and make my own healthier version. Less sugar but indistinguishable from a normal meringue.

Making your own meringue at home can be daunting, but the video below will show you just how easy it can be! In fact, so easy my 6 year old made it (almost) all by himself. 

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Easy meringue recipe – 3 ingredients! 

Start by separating the egg whites. It is really important to make sure you don’t get any of the yolks into the whites or they won’t fluff up correctly. Hense why I added the (almost) all by himself. This is a job for Mommas! OR, if you let your little one help, just make sure they have a bowl for their egg, just in case.

Whisk the egg whites until light and fluffy, they should form stiff peaks.

Then we add cream of tartar. This is an ingredient you will find in all supermarkets. I just used one teaspoon and whisked it into the eggs until they turned even fluffier.

Finally maple syrup – I used 4 tablespoons and slowly poured into egg whisking as I did this. The mixture then changes into a smooth marshmallow texture.

Transfer into a piping bag and pipe in an upward circular action to resemble ghosts.

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How to bake meringue

Meringue takes patience and the trick with these little cookies is to place them into an oven warmed to only 90ºC. Bake for 2 hours, then turn the oven off and leave it there for about one hour until the oven has fully cooled. I usually bake the healthy meringue cookies the evening before and then turn off the oven and leave until the next morning. This ensures they have the perfect crunch! 

How to store meringue cookies?

Store in an airtight container for about 3-5 days. I generally only make a small batch so we eat them fresh.

Can I freeze meringue?

Unfortunately no and believe me I have tried. I am a serial tester of food in the freezer, but meringue just turns soggy and blaaaaa! Don’t try this at home! It’s a waste of good meringue cookies!

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Sugar Free Cookies for Babys

Three words you will rarely hear – sugar free cookies, but these are amazing! Sweetened with only banana, these cookies are made using only 4 ingredients. They are the perfect healthy cookie for kids, they also make a delicious treat recipe for baby and are pretty nice with a cuppa tea at 11am (if you are a Momma who likes cookies).

Are these healthy cookies suitable for baby-led weaning?

Absolutely! Because they are made using just banana, peanut butter, oats and cocoa powder, they make a great snack recipe for baby led weaning. If you are not adding the ghosts to the top, you can flatten them slightly and use less of the mixture so they are smaller too.

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When can babies have peanut butter? 

Babies who have no allergies, eczema or a family member with a nut allergy can be introduced to peanut butter from 6 months of age. In fact, by introducing high allergy foods early on in the weaning process, the risk of developing an allergy later on in life is reduced.

It is important to know how to introduce peanut butter to your baby for the first time so here is a really helpful video from The American College of Allergy, Asthma and Immunology.

Whole nuts and peanuts should not be given to children under 5 years old, as they can choke on them. However, you can give your baby smooth peanut butter or ground nuts from 6 months old. 

If there is a history of food allergies or other allergies in your family, talk to your GP or health visitor before introducing nuts.

Taken from the NHS website – https://www.nhs.uk/conditions/pregnancy-and-baby/foods-to-avoid-giving-babies-and-young-children/

Halloween Party Food

If you liked this recipe, you might also like these for your healthy Halloween party! Spookily delicious and great for kids of all ages!

Stuffed Baby Pumpkins – Don’t just buy pumpkins to carve into lanterns! Use the delicious flesh to make stuffed pumpkins! Find the recipe here

Healthy Halloween Pumpkin Cookies – Made using oats, banana and raisins and perfect for little hands. Find the recipe here.

Halloween Garlic Mushroom Skulls – Super easy and totally delicious (if you love mushrooms that is). Find the recipe here.

Pumpkin Pie Amazeballs – Chocolate covered pumpkin balls. Need I say more! Find the recipe here.

Pumpkin Doughnuts – This is probably my number one recipe on baby led feeding. Doughnuts + pumpkin = HEAVEN! Find the recipe here.

I hope you love these cookies and I can’t wait to see what you make. If you do try it out, please tag me on Instagram @babyledfeeding #babyledfeeding or @babyledfeeding on Facebook. 

Happy Halloween,

Aileen xoxoxo

Healthy cookies for baby

      • PREP TIME
      • 10 minutes
      • COOK TIME
      • 2 hours
      • TOTAL TIME
      • 2hrs 10mins
      • SERVES
      • Makes 24 Cookies

What goes in...

  • Meringue
  • 3 egg whites
  • 60ml (1/4 cup) maple syrup
  • 1 teaspoon cream of tartar
  • Banana Cookies
  • 1 mashed banana
  • 250g (1/2 cup) peanut butter
  • 90g (1 cup) oats
  • 1 tablespoon cocoa powder
  • 6 squares good quality dark melted chocolate

How to make it...

  1. Pre-heat oven to 90ºC.
  2. Whisk the eggs whites in a large glass bowl until they starts to form stiff peaks. Increase the speed of the mixer, then very slowly add the maple syrup and cream of tartar whisking as you pour until the mixture resembles a thick, creamy marshmallow texture.
  3. Transfer to a piping bag and pipe in an upward circular action to resemble ghosts.
  4. Bake for 2 hours, then leave the ghosts in the oven for a further 2 hours to cool fully. This helps keep them hard. Store in an airtight container until ready to use.
  5. To make the cookies preheat oven to 180ºC.
  6. Add all of the cookie ingredients to a bowl and mix well. Take a small amount of the mixture and roll into a sphere then flatten into a perfect cookie shape roughly the same diameter as the ghosts.
  7. Reserve 1 cookie and break apart into tiny pieces rolled into circles for eyes.
  8. Bake for 12 mins, then leave to cool fully.
  9. To assemble – take a cookie and add a small amount of melted chocolate to the top. Place the ghost meringue on top, then decorate with the mini eyes.

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