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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.
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. 😀
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. 😛
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.
Hope you love this easy vegan Halloween cookie recipe!
Questions? Made this recipe? Let me know in the comments below!
Vegan Halloween Cookies
- 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
- 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.
- 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 information is automatically calculated, so should only be used as an approximation.
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