Description
These Vegan Halloween Cookies are soft, festive, and perfect for celebrating the spooky season. Made with vegan butter and a flax egg, they’re a delicious treat that’s entirely plant-based. The cookies are lightly sweetened and studded with colorful Halloween sprinkles, delivering both flavor and fun. Easy to prepare and bake in just over 40 minutes, these cookies will delight vegans and non-vegans alike.
Ingredients
Scale
Wet Ingredients
- 1 cup vegan butter, slightly softened
- 1 cup granulated sugar
- 1 flax egg (1 tbsp ground flaxseed + 3 tbsp water)
- 1 teaspoon pure vanilla extract
Dry Ingredients
- 2.5 cups all-purpose flour
- 2 teaspoons baking powder
- Pinch of salt
Add-ins
- 2-3 tablespoons Halloween sprinkles
Instructions
- Make Flax Egg: In a small bowl, combine 1 tablespoon ground flaxseed with 3 tablespoons water. Stir and set aside for about 10 minutes so it thickens and gels, acting as an egg substitute.
- Preheat Oven: Preheat your oven to 400°F (204°C) and position the oven rack in the middle. Line a baking sheet with a Silpat non-stick mat or parchment paper to prevent sticking.
- Cream Butter and Sugar: In a large mixing bowl, use an electric mixer on low speed to cream together the slightly softened vegan butter and granulated sugar until smooth and fluffy.
- Add Flax Egg and Vanilla: Add the prepared flax egg and 1 teaspoon vanilla extract to the butter and sugar mixture. Mix on low speed until well combined.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, and a pinch of salt to evenly distribute the leavening and seasoning.
- Mix Dry and Wet Ingredients: Gradually incorporate the flour mixture into the wet ingredients, mixing on low speed until the dough just comes together without overmixing.
- Fold in Sprinkles: Gently fold 2-3 tablespoons of Halloween sprinkles into the dough to add color and festive flair.
- Form Cookies and Bake: Roll the dough into 1.5-inch balls and place them at least a couple of inches apart on the prepared baking sheet, as the cookies will spread during baking. Bake for 11-12 minutes or until edges are set but centers stay soft. Bake in batches if needed.
- Cool and Store: Transfer the baked cookies to a cooling rack. Once slightly cooled, move them to an airtight container to keep them soft and fresh.
Notes
- Make sure the vegan butter is only slightly softened to avoid greasy dough.
- The flax egg needs about 10 minutes to thicken before adding to the dough.
- You can use any type of vegan-friendly sprinkles, preferably gluten-free if desired.
- Store cookies in an airtight container at room temperature for up to 5 days.
- These cookies are best enjoyed soft and fresh out of the oven.
