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    Home » Recipes » Baking

    Vegan Halloween Cookies

    Last Updated on August 5, 2022, First Published on October 11, 2020 Leave a Comment

    Prep 25 mins
    Cook 20 mins
    Total 45 mins
    Jump to Recipe Print Recipe Pin Recipe

    These vegan Halloween cookies are the perfect treat to make this Halloween. They're soft, chewy, chocolatey, and not to mention super cute!



    Stick a pair of googly eyes on anything and it looks cute, but when it's something edible, the cuteness increases tenfold. Trust me, it's been scientifically proven. And these vegan Halloween cookies are sure to impress at your next celebration!

    These cookies are soft and fudgy, almost brownie-like, and oh so perfect with a warming cup of masala chai. Not to mention they are super simple to make.

    The cookies themselves only require 8 ingredients, so they are great for making and decorating with children. You can even make mini ones to hand out to trick-or-treaters!

    a halloween cookie with a bite taken from it

    How to make vegan Halloween cookies step-by-step:

    Cream together vegan butter, white sugar and coconut sugar until fluffy, then mix in one flaxseed egg (photo 1).

    Mix in some plain flour, cocoa powder and baking soda to form a cookie dough (photo 2). The cookie dough is less of a dough consistency and more wet, almost like a thick cake batter. This is what yields soft and fudgy cookies!

    Portion out the dough onto a baking tray, leaving ample room (photo 3), and bake until the cookies form cracks on top.

    flax seed eggs poured into cookie dough
    chocolate cookie dough batter in a bowl
    chocolate cookies scooped out and ready for the oven

    You could just stop here and enjoy the delicious fudgy brownie cookies (by the way, if you love brownies, check out my vegan oreo brownies). But to turn our cookies spooky and festive, we can drizzle on some icing and add googly eyes to form mummies!

    And if you like Halloween treats, you'll love my matcha monster energy balls!

    Tips for making these cookies perfectly:

    1. Leave space between the cookies. I like to space the cookies quite far apart (3-4 cm) on the tray as they do spread when baking.
    2. Bake them one tray at a time. The heat distribution in your oven varies between shelves, so if you want your cookies to all look similar, I'd bake them on the middle shelf only and work in batches. This recipe makes 9 cookies, so you'll only need to make 2 batches!
    3. Don't add too much water to your icing. If you use too much water, your icing will become runny and you won't see any definition.
    a stack of cookies and a glass of milk

    FAQ

    Where can I find googly eyes?

    You can find edible googly eyes in the baking section of most large supermarkets.

    Are these chewy cookies?

    When fresh from the oven, these cookies are slightly crisp on the outside and fudgy in the middle. As they cool they will soften slightly and have more of a dense brownie texture.

    How long do these cookies last?

    Store the cookies for 4-5 days in an airtight container. They will soften over time.

    I don't have coconut sugar. What can I use instead?

    You can substitute light brown soft sugar instead of coconut sugar.

    I hope you enjoy this recipe! If you make it, please leave a rating + review below and share your photos on Instagram tagging #shivanilovesfood!

    halloween mummy cookies with googly eyes

    Vegan Halloween Cookies

    These vegan Halloween cookies are the perfect treat to make this Halloween. They're soft, chewy, chocolatey, and not to mention super cute!
    5 from 1 vote
    Print Pin Rate
    Prep Time: 25 minutes
    Cook Time: 20 minutes
    Total Time: 45 minutes
    Servings: 9 Cookies
    Calories: 221kcal
    Author: Shivani Raja
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    Ingredients

    • 1 tablespoon Ground Flaxseed
    • ½ cup/ 90 grams Vegan Butter or Margarine I use Vitalite
    • ⅓ cup/ 50 grams Coconut Sugar can sub soft light brown sugar
    • ⅓ cup/ 65 grams White Sugar
    • ½ teaspoon Vanilla Extract
    • ¾ cup + 3 tbsp/ 125 grams Plain All-Purpose Flour
    • ½ teaspoon Baking Soda
    • 2 tablespoon Cocoa Powder

    For decoration (optional)

    • ½ cup/ 50 grams Icing Sugar (Powdered Sugar)
    • 18 Edible Googly Eyes

    Instructions

    • Preheat the oven to 180 °C/ 350 °F. Line a large baking tray or cookie sheet with greaseproof paper.
    • Prepare the flaxseed egg in a small bowl by mixing 1 tablespoon ground flaxseed with 2.5 tablespoon water. Set aside to thicken.
    • In a medium-sized mixing bowl, cream together the vegan butter/margarine, coconut sugar and white sugar until soft and fluffy.
    • Add the flaxseed egg and vanilla extract to the vegan butter-sugar mixture and mix to combine. If at this stage the mixture looks a little curdled, don't worry!
    • Add the plain flour, cocoa powder and baking soda to the bowl. Fold in with a spatula until combined. The mixture should be quite wet, like a thick cake batter consistency.
    • Add heaped tablespoons of the cookie mixture to the lined baking tray. Place the cookies quite far apart (no more than 6 on one tray) as they will spread in the oven. Also try to keep your cookie balls as round as possible - if you have an ice cream scoop it is great for this task.
    • Bake the cookies for 10 minutes until slightly golden at the edges. I'd check the cookies at the 8 minute mark as ovens vary.
    • Leave the cookies on the tray for a few minutes before transferring to a wire rack to cool completely.

    Decoration (optional)

    • Prepare the icing by mixing the icing sugar with a little water, gradually adding water so as to not make the icing too runny. You want the icing to be a thick but pourable consistency.
    • Using a small spoon or fork, drizzle the icing over the cookies in a zig-zag motion to look like mummy bandages. Decorate each cookie with 2 edible eyes.
    • Transfer the vegan Halloween cookies to the fridge for a few minutes until the icing sets. Enjoy!

    Notes

    • Store in an airtight container for 4-5 days (the cookies will soften over time)
    • For an extra treat: reheat a cookie in the microwave for 15-20 seconds and serve hot with a scoop of vegan ice cream!
     

    NUTRITION

    Serving size: 1 cookie
    Calories: 221 kcal | Fat: 10.5g | Saturated Fat: 1.8g | Cholesterol: 0mg | Sodium: 190mg | Carbohydrates: 30.9g | Fiber: 1g | Sugar: 20g | Protein: 1.8g 
    Recipe adapted from Foodsguy

    Nutrition

    Calories: 221kcal
    Did you make this recipe?Mention @shivani.loves.food or tag #shivanilovesfood!

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    I'm Shivani, and I ❤ food!

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