Ghost Cookies (Vegan & Gluten-Free)
Prep time
Total time
These Halloween-themed ghost cookies have an allergy-friendly fondant "sheet."
Recipe type: Dessert
Cuisine: American
Serves: 12 ghosts
Easy Fondant
  • 1 cup powdered sugar
  • 4 teaspoons xanthan gum or guar gum (for corn-free)
  • 3 to 4 tablespoons water
Easy Fondant
  1. In a bowl, whisk together the powdered sugar and xanthan gum or guar gum. Add the water, a little at a time, stirring until it incorporates and forms "dough."
  2. Knead the "dough" a few times. Roll it out with a rolling pin. Cover the rolled dough with plastic wrap and let it rest for about 15 minutes.
  3. Cut a circle out of the "dough" that's about 1½ inches in diameter, and cover the remaining "dough" in plastic wrap. Roll out the circle until is very thin. Repeat this step with the remaining fondant "dough."
Ghost Cookies
  1. Take 1 cookie and roll it in your hands until it is a round ball.
  2. Take fondant circle and drape it over the cookie. Place 2 chocolate chips for the eyes.
  3. Serve immediately. These ghost cookies may be stored covered tightly in plastic wrap (to keep from drying out) for up to 2 days.
Fondant Flavors: You can use clear extracts to flavor the fondant. Clear vanilla extract is readily available, and LorAnn's Super Strength Flavors are fun and allergy-friendly. Add the extract with the water to avoid adding too much moisture.
Recipe by Go Dairy Free at