Vegan Halloween Cookies
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!
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.
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:
- 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.
- 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!
- 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.
You can find edible googly eyes in the baking section of most large supermarkets.
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.
Store the cookies for 4-5 days in an airtight container. They will soften over time.
You can substitute light brown soft sugar instead of coconut sugar.
Vegan Halloween Cookies
- 1 tbsp Ground Flaxseed
- 1/2 cup/ 90 grams Vegan Butter or Margarine I use Vitalite
- 1/3 cup/ 50 grams Coconut Sugar can sub soft light brown sugar
- 1/3 cup/ 65 grams White Sugar
- 1/2 tsp Vanilla Extract
- 3/4 cup + 3 tbsp/ 125 grams Plain All-Purpose Flour
- 1/2 tsp Baking Soda
- 2 tbsp Cocoa Powder
For decoration (optional)
- 1/2 cup/ 50 grams Icing Sugar (Powdered Sugar)
- 18 Edible Googly Eyes
- 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 tbsp ground flaxseed with 2.5 tbsp 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.
- 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!
- 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!
NUTRITIONServing 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