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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!
Course Dessert
Cuisine baking, vegan
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 9 Cookies
Calories 221kcal
Author Shivani Raja

Ingredients

  • 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

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 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.

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