These Vegan Halloween Cookies are monstrously fun! They're naturally colored with no food dyes or artificial flavors. Perfect for Halloween parties and special occasions!
These Vegan Halloween Cookies are here to haunt your kitchen—in the best way possible! Imagine soft, chewy cookies that look like they’ve been stitched together in some mad scientist’s lab. These aren’t your average treats, folks. No, no, no—these are spooky cookies with three flavors stitched Frankenstein-style into one monstrous delight. And the best part? No artificial colors or flavors. We’re talkin’ natural hues from ube, matcha, and cocoa. So you can feel good about chowing down on these bad boys, even if they do look like they might just crawl off the plate!
Our ghoulish mashup of flavors and colors combines eerie green from matcha, a dark cocoa abyss, and a hauntingly vibrant purple thanks to ube. Each section is stitched together with royal icing like some kind of edible monster creation. Top ‘em off with googly eyes and BOOM—you’ve got cookies that are practically screaming, “Eat me… if you dare!” Perfect for any Halloween party, they're too spooky to resist!
Ingredients You’ll Need
Alright, let’s gather our spooky ingredients. This recipe was inspired by my vegan snickerdoodle and vegan pumpkin cookies recipes, so they’re soft and chewy with a little sugar-crusted magic. No weird stuff here—just simple ingredients to summon your perfect Halloween cookies:
- Vegan butter (Flora Plant is my go-to, or Earth Balance in the US, or homemade)—the secret to that rich, buttery flavor and perfect soft texture.
- White sugar and icing sugar for that perfect sweet crunch and spooky stitches.
- Silken tofu or unsweetened apple sauce for that chewy vibe that makes these vegan cookies stand out. This is essentially our egg replacer (no flax egg here!)
- Vanilla extract because we like to keep things fancy (even our monsters).
- All-purpose flour or a gluten-free flour blend if that’s more your style—everyone deserves to enjoy these spooky cookies!
- Cream of tartar and baking soda to puff things up nicely and give these cookies their soft, airy bite.
- Ube powder (or blueberry powder), matcha powder, and cocoa powder for those killer natural colors—no need for artificial food dyes when you’ve got these halloween shades.
- Edible googly eyes because every monster cookie needs to watch you devouring them... Too creepy?
- Plant-based milk for the icing that stitches our cookie monster together.
For all you kitchen witches and wizards out there, the full recipe is at the bottom, so scroll down if you’re in a hurry to get baking for that Halloween party! But if you wanna stick around for the fun, let’s dive into how we make this easy recipe.
How to Make This Recipe
Making these Vegan Halloween Cookies is easier than scaring your Nanna (but, like, maybe don’t actually do that). Here’s how you make ‘em:
Summon the Dough
First things first, you need your wet ingredients at room temperature. Grab your stand mixer (or a large bowl and electric hand mixer if you’re old school) and cream together your vegan butter, sugar, tofu (or apple sauce), and vanilla until it’s light and fluffy. We’re talking ghostly clouds of deliciousness here! Sift in your dry ingredients, including all-purpose flour, cream of tartar, and baking soda. Mix until you’ve got a loose dough that’s just combined—don’t overwork it, or you’ll make your cookies tough as nails (and not in a cool, Halloween way). Divide the dough into three medium bowls, then work your magic by adding matcha to one, ube to another, and leave the third as is for that classic vanilla section. Chill dough in the fridge—monsters need their beauty sleep, after all.
Shape Your Monsters
Preheat that oven to 340°F (170°C) and line a couple of large baking sheets with parchment paper. This is where the real fun begins! Use an ice cream scoop or cookie scoop to divide each color dough into equal portions and press ‘em together like a spooky patchwork of flavors. Think of it as cookie surgery—Frankenstein would be proud. Place these tri-color blobs onto your lined baking sheet and chill again in the fridge for that second round of chilling. This step is crucial for keeping those sharp, monstrous lines intact. Once chilled, roll the dough balls in white sugar for that perfect crunch. Arrange them on your baking tray and get ready to bring these monster cookies to life!
Bake ‘Em to Life
Pop those baking trays into the oven and watch your little Franken-cookies rise. It's aliiiive! As they bake, the different sections will meld together, but still keep their distinct colors—just like a real monster stitched together from all the best bits. Once they’re out, slap those googly eyes on before they set. The more crooked and mismatched, the better. Remember, these are fun vegan Halloween cookies, not an art exhibit!
Stitch It Up
Once your cookies have cooled completely on a wire rack (cooled cookies are easier to decorate), mix up your spooky icing. In a small bowl, combine your icing sugar and a splash of plant-based milk. Transfer to a piping bag (or a plastic baggie with a corner snipped off) and pipe stitch lines across the seams of each cookie. It’s like giving your monster a little cookie facelift. Leave to set and resist the urge to eat them all before your Halloween party even begins.
Some More Vegan Halloween Recipes
These Vegan Halloween Cookies are a scream, but why stop there? Pair them with these other terrifyingly tasty vegan recipes from School Night Vegan for a full-on spooky feast:
- Cinnamon Sugar Donuts - Fluffy, spiced and all things nice!
- Pumpkin Pie Bars – Because Halloween without pumpkin spice is just… wrong.
- Molten Lava Cakes – Dark, fudgy, and almost too rich. Almost.
- Vegan Pumpkin Muffins - OK, a little more pumpkin.
Making in Advance?
Planning a big Halloween party? Nice move. The good news is you can prep the dough in advance—just chill it in an airtight container in the fridge or even freeze those little monster dough balls for up to 3 months! When you’re ready, defrost to room temp and bake ‘em up fresh, and they’ll be good to go for any special occasions.
You can also bake the cookies up to 2-3 days before the big event. Store them in an airtight container at room temperature, and they’ll stay soft and chewy—like a perfect treat with staying power. But let’s be real, these cookies probably won’t last that long without being devoured.
Vegan Halloween Cookies FAQs
Absolutely. Just chill dough, scoop it into balls, and freeze. When you’re ready to bake, defrost on a lined baking sheet for 30 minutes at room temperature. No tricks, all treats.
We’re keeping it natural here with ube, matcha, and cocoa. No need for artificial vibes when you’ve got these creepy cool colors.
Probably because it’s haunted! Just kidding—it just needs a bit more chilling time. Stick it back in the fridge to firm up.
Heck yes! Just swap the all-purpose flour for your favorite gluten-free flour blend. Same delicious recipe, no gluten.
Keep them in an airtight container at room temperature, and they’ll stay deliciously chewy for up to 3 days.
And there you have it—your new favorite Vegan Halloween Cookies recipe! These cookies are fun, festive, and a wickedly cool addition to your spooky season baking lineup. They're also fun to decorate with the kids! Whether you’re hosting a Halloween party or just wanna treat yourself to some monstrously good cookies, these will be the perfect treat to set the mood. Don’t forget to snap a pic of your creepy creations and tag @schoolnightvegan on social media—I can’t wait to see your ghoulish masterpieces!
If you’re still hungry for more, check out my Vegan Pumpkin Cookies or get extra spooky with my Dark Chocolate Cake. Thanks for hanging out in the spooky kitchen, and may your Halloween be filled with tricks, treats, and all the vegan cookies your little monster heart desires! Happy haunting!
Vegan Halloween Cookies
Equipment
- stand mixer or electric hand whisk
- Large mixing bowl
- Sieve
- Three medium bowls
- Parchment paper
- Two large baking sheets/trays
- Ice cream scoop or cookie scoop
- Plastic wrap
Ingredients
For the Dough
- 130 g vegan butter block variety works best, at room temperature
- 150 g granulated sugar
- 50 g soft silken tofu or unsweetened applesauce
- 1 teaspoon vanilla extract
- 180 g plain white flour aka all-purpose flour, or substitute for a gluten-free flour blend
- 1 teaspoon cream of tartar
- ½ teaspoon bicarbonate of soda aka baking soda
- ½ teaspoon fine sea salt
- 2 teaspoon ube powder or substitute for blueberry powder
- 1 teaspoon ceremonial grade matcha I use OMG Tea Brand
- 2 teaspoon Dutch process cocoa powder
- 3 tablespoon granulated sugar for rolling the dough
For Decorating
- edible googly eye decorations make sure they’re vegan
- 100 g icing sugar aka powdered sugar
- 1 teaspoon plant milk unflavored and unsweetened
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the vegan butter, granulated sugar, soft silken tofu, and vanilla on high speed until light and fluffy, around 2-3 minutes. Alternatively, use a large bowl and an electric hand mixer.130 g vegan butter, 150 g granulated sugar, 50 g soft silken tofu, 1 teaspoon vanilla extract
- Meanwhile, sift together the plain white flour, cream of tartar, bicarbonate of soda, and fine sea salt.180 g plain white flour, 1 teaspoon cream of tartar, ½ teaspoon bicarbonate of soda, ½ teaspoon fine sea salt
- Add the dry ingredients to the wet mixture in the stand mixer and beat on medium speed until the ingredients are just combined into a loose dough.
- Remove the dough from the stand mixer and weigh it. Divide the dough into three equal portions and place them in three separate bowls. To one portion of dough, add the ube powder (or blueberry powder) and mix until evenly colored. To another portion, add the matcha and mix until evenly colored. Add the cocoa to the third portion and mix until evenly colored.2 teaspoon ube powder, 1 teaspoon ceremonial grade matcha, 2 teaspoon Dutch process cocoa powder
- Wrap each bowl of dough in plastic wrap and place in the fridge to chill for at least 30 minutes. Meanwhile, preheat the oven to 170°C (340°F, fan). Line two large baking sheets with parchment paper.
- Once the dough is chilled, use a cookie scoop to divide the cocoa dough into 10 equal scoops (5 on each baking sheet). Repeat the process with the ube/blueberry dough, placing each scoop right next to or touching the cocoa dough. Repeat again with the matcha dough. You should now have 10 rough lumps of tri-color cookie dough (5 on each cookie sheet). Return the cookie sheets to the fridge for 10 minutes to chill.
- Meanwhile, place the extra 3 tablespoon granulated sugar in a small bowl and set aside. Once chilled again, take one clump of dough and roll it gently in your hands to form a ball of tri-colored dough. Roll the ball in the granulated sugar and return it to the cookie sheet. Repeat with the remaining balls of cookie dough.3 tablespoon granulated sugar
- Once all the dough is rolled and coated in sugar, place the cookie sheets in the oven to bake for 12 minutes. Alternatively, at this point, you can place the cookie sheets in the freezer for 30 minutes, then transfer the frozen balls of dough to a freezer-safe ziplock bag or airtight container. Freeze the dough for up to 3-4 months. Defrost on lined baking sheets for 30 minutes at room temperature before baking and decorating.
- While the cookies bake, transfer your edible eye decorations to a bowl. You’ll need to apply them quickly after the cookies are baked. Remove the cookies from the oven and, working quickly before they set, apply 7-8 eye decorations to each cookie, pushing them in gently and avoiding the seams between cookie dough flavors. The cookies will look better if you push the eyes in at wonky angles, so don’t try to be too perfect here.edible googly eye decorations
- Transfer the cookies to a wire cooling rack and leave to cool completely to room temperature. While the cookies cool, make the icing. In a small bowl, whisk together the icing sugar and plant milk until smooth. Transfer to a piping bag and cut a very small hole at the tip.100 g icing sugar, 1 teaspoon plant milk
- Once the cookies are cooled, pipe on the stitch marks across the seams. Leave to set fully before serving. If making in advance, store the cookies in an airtight container at room temperature for up to 3 days, though they’re better consumed on the day of baking.
Ana
Love the Halloween decoration! My daughters will love them