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Scary Delicious & Food Allergy-Friendly Halloween Treats

No-Bake Fudgy Coconut Cookies

(Courtesy of Taste of Home)

Wheat-Free, Egg-Free  


  • 1-1/2 cups sugar
  • 2/3 cup 2% milk
  • 1/2 cup baking cocoa
  • 1/2 cup butter, cubed
  • 1/2 teaspoon salt
  • 1/3 cup creamy peanut butter
  • 1 teaspoon vanilla extract
  • 2 cups quick-cooking oats
  • 1 cup sweetened shredded coconut
  • 1/2 cup white baking chips
  • 1 teaspoon shortening


  1. In a large saucepan, combine the first five ingredients. Bring to a boil, stirring constantly. Cook and stir 3 minutes.
  2. Remove from heat; stir in peanut butter and vanilla until blended. Stir in oats and coconut. Drop mixture by tablespoonfuls onto waxed paper-lined baking sheets.
  3. In a microwave, melt baking chips and shortening; stir until smooth. Drizzle over cookies. Refrigerate until set. Store in airtight containers. Yield: 3-1/2 dozen.

Visit Taste of Home for additional recipe tips and nutritional information.

Chocolate-Butterscotch Chewy Crispy Bars

(Courtesy of myrecipes)



  • 2 tablespoons butter
  • 10 ounce marshmallows
  • 6 cups rice cereal
  • Cooking spray
  • 1 cup chocolate chips
  • 1/2 cup butterscotch chips
  • 2 teaspoons fat-free milk


  1. Melt butter and marshmallows over medium-low heat.
  2. Add cereal; toss well to combine. Press cereal mixture into a 13 x 9-inch pan coated with cooking spray. Microwave chocolate chips for 1 minute, stirring every 20 seconds. Spread over cereal mixture.
  3. Microwave butterscotch chips and milk 30 seconds; stir once. Dollop butterscotch mixture over chocolate; swirl with a knife. Chill.

Visit My Recipes for additional recipe tips and nutritional information.

Apple Cider Doughnuts

(Courtesy of PopSugar Fitness)



  • 1 1/2 cups gluten-free flour
  • 1/2 cup almond meal
  • 1 tbsp baking powder
  • 1/2 tsp nutmeg
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 1/4 cup brown sugar
  • 1/4 cup evaporated cane sugar
  • 2 tbsp molasses
  • 3/4 cup apple cider (I used unpasteurized cider from Boyer’s Orchard in VT!)
  • 1 egg
  • 2 tbsp coconut oil


  1. Preheat the oven to 350° F.
  2. In a large bowl, combine all of the dry ingredients.
  3. In a measuring cup, combine all of the wet ingredients.
  4. Add the wet to the dry until just mixed.
  5. Spoon into a greased mini doughnut pan or muffin tin (I used coconut oil to grease the pan: it does the trick every time).
  6. Bake for 10 to 12 minutes or until golden brown.

Visit for additional recipe information.

MedicAlert Team Member