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These vegan Halloween cookies are easy to make, don’t need to chill, and are a cute dairy-free Halloween treat.

a stack of Halloween vegan sugar cookies on a table

I confess I’m not big into Halloween. I haven’t dressed up since I was a kid, and even back then, I didn’t try too hard because I usually had to wear my snowsuit when trick-or-treating (thanks, Canadian winters!).

I always liked handing out candy, but in recent years I haven’t lived anywhere where it made sense. Total downer, I know.

I like to watch something a little spooky on TV and call it a night. Good stuff. 😀

close up of vegan Halloween cookie broken in half beside stack of cookies

I’m not a total Halloween Scrooge, though. I present to you these delicious dairy-free Halloween cookies!

Ok, so making them Halloween-ish only involves adding black and orange sprinkles to my vegan sugar cookie recipe, but that’s ok. These are easy and cute and tasty… what more do you need?

I’m seeing a ton of Halloween foods on Pinterest lately, and I must say I much prefer the cute treats vs. the downright gross concoctions some people come up with. Props to them for making food look legit scary, but some of us have weak stomachs here. 😛

female hand holding half a Halloween sugar cookie with orange and black sprinkles

Important note: These cookies are best when you put them in a sealed container right after they’ve cooled so they stay soft and fresh for a few days.

I love eating these cookies for breakfast at work. Bad, I know.

stack of four easy Halloween vegan sugar cookies

Hope you love this easy vegan Halloween cookie recipe!

Questions? Made this recipe? Let me know in the comments below!

These vegan Halloween cookies are easy, to make, don't need to chill, and are a cute dairy-free Halloween treat. 
5 from 1 vote

Vegan Halloween Cookies

These Halloween vegan cookies are easy, to make, don't need to chill, and are a cute dairy-free Halloween treat. 
Prep: 20 minutes
Cook: 22 minutes
Total: 42 minutes
Servings: 20 cookies (approx.)

Ingredients 

  • 1 cup vegan butter slightly softened (see note below)
  • 1 cup granulated sugar
  • 1 flax egg (1 tbsp ground flaxseed + 3 tbsp water)
  • 1 teaspoon pure vanilla extract
  • 2.5 cups all-purpose flour
  • 2 teaspoons baking powder
  • Pinch of salt
  • 2-3 tablespoons sprinkles 

Instructions 

  • Make your flax egg by mixing the ground flax and water in a small bowl. Set it aside, and prep the rest of your ingredients so it has the chance to sit for 10 minutes or so.
  • Preheat oven to 400F and move the rack to the middle position. Line a baking sheet with a Silpat non-stick mat or parchment paper. 
  • Cream the vegan butter and sugar together in a large mixing bowl using an electric mixer on a low speed. 
  • Add the flax egg and vanilla extract to the bowl. Mix on low. 
  • Whisk the flour, baking powder, and salt together in a medium bowl.
  • Gradually add the flour mixture to the butter/sugar mixture, mixing it on a low speed until all the flour is incorporated. 
  • Fold in the Halloween sprinkles. 
  • Gently roll the dough into 1.5" balls. Place the balls at least a couple of inches apart (cookies will spread) on the baking sheet. I bake two batches. Bake for 11-12 minutes. 
  • Transfer cookies to a cooling rack and then transfer them to an airtight container as soon as they've cooled a bit so they remain nice and soft. 

Notes

  • I use vegan buttery sticks (2 of them to make 1 cup). I like to let the vegan butter sit on the counter for 10-15 minutes prior to making this recipe. You don't want it to sit too long - it softens much faster than normal butter.
  • I used ground brown flaxseed, but you could also use the golden variety. I also sometimes see it labeled as "milled flaxseed" and "flaxseed meal".
  • Not all brands of sprinkles are vegan-friendly, so be sure to check if that's a concern.

Nutrition

Serving: 1cookie, Calories: 164kcal

Nutrition information is automatically calculated, so should only be used as an approximation.

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Hi! I’m Natasha.

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14 Comments

  1. Amber says:

    What could I use in place of the butter?

    1. Natasha says:

      Hi! It’s vegan butter so shortening I suppose? I can’t really comment without testing… especially on a baking recipe.

  2. Ashley Cox says:

    Just made a batch and they taste great! Mine didn’t turn out as flat as yours are pictured…any suggestions?

    1. Natasha says:

      Hi Ashley!! Hmmm… I know that too much flour means cookies don’t spread as well. Did you spoon and level the flour? That’s one possible reason. Maybe our ingredients were at different temperatures too? Perhaps the actual oven temperature varied too? It could be any number of things. I’d probably just flatten out the balls a little more if you plan on making these again.

      1. Ashley Cox says:

        Thank you for the tips! It’s hot and humid here in Charleston so maybe that had something to do with it. They tasted great regardless so I’ll just flatten them out a little next time- making them for my sons daycare Halloween this week! Thanks again!

        1. Natasha says:

          Yes – that may have an impact too. It’s super dry where I live. That’s so fun making them for his daycare! 🙂

  3. Riley says:

    Hello! Is it possible to use a cookie cutter for this recipe?

    1. Natasha says:

      Hi Riley! The dough is very soft, so unless you chill it first, it’s hard to make shapes with it.

  4. Sarah says:

    Hey , could you also do a measurement in grams? they sound really good!
    love, sarah

  5. Caroline @The Cappuccino Diaries says:

    Love the Vegan Halloween Cookies, might have to give this recipe a try.

    Caroline x

    1. Natasha says:

      Thanks! Let me know if you do.

  6. Alia @ Everyday Easy Eats says:

    5 stars
    Love your vegan Halloween cookies, Natasha!! I’m always super impressed by vegan baking (whoever thought of flax eggs is a genius!!). Great work!

    1. Natasha says:

      Totally agree! Thanks, Alia! 🙂