Vegan Halloween Cookies Recipe

If you’re on the hunt for a fun, spooky, and absolutely scrumptious treat this fall, you’re going to love this Vegan Halloween Cookies Recipe. I promise, these tri-color delights are so charming and surprisingly easy to whip up—even if you’ve never done much vegan baking before. Trust me, these cookies quickly became a favorite in my house, and I bet they’ll become one in yours, too. Let’s dive right in!

this …

Ingredients You’ll Need

These ingredients come together beautifully to create chewy, flavorful cookies with that perfect Halloween vibe. When shopping, try to get ceremonial grade matcha if possible—it really makes a difference in both color and taste.

• Vegan butter: I prefer block-style for better texture and creaminess in the dough.
• Granulated sugar: The standard stuff works perfectly and helps achieve crisp edges.
• Silken tofu or unsweetened applesauce: I love silken tofu here for its richness, but applesauce works great if that’s what you have.
• Vanilla extract: Adds warmth and depth—don’t skip it!
• Plain white flour (or gluten-free blend): My go-to is all-purpose, but gluten-free options can work with a bit more care.
• Cream of tartar: Key to that tender texture and subtle tang.
• Bicarbonate of soda (baking soda): Helps the cookies rise just enough—keeping them light.
• Fine sea salt: Balances all the sweetness and enhances flavors wonderfully.
• Ube or blueberry powder: The vibrant purple color is a knockout; blueberry powder is a handy substitute.
• Ceremonial grade matcha: Use high quality for the best green hue and authentic flavor.
• Dutch process cocoa powder: For that deep chocolate richness.
• Granulated sugar (for rolling): Adds an irresistible sparkle and subtle crunch to the cookie surface.
• Edible googly eye decorations: Make sure they’re vegan so everyone can enjoy the spooky fun!
• Icing sugar (powdered sugar): For piping those cute stitch marks at the end.
• Plant milk (unflavored, unsweetened): Needed to thin the icing just perfectly.

Variations

I love tweaking this Vegan Halloween Cookies Recipe depending on the mood and what I have in my pantry. Feel free to mix and match flavors or decorations to make these cookies your own festive creation.

• Flavor swaps: I once swapped the ube powder for beetroot powder for an earthier red-purple hue, and it was a hit at a fall gathering.
• Gluten-free: Using a high-quality gluten-free flour blend works well—just be extra careful to chill the dough for better handling.
• Colorful coatings: Try rolling the dough balls in colored sugar crystals for an extra sparkle effect.
• Decoration themes: For a kid-friendly party, I sometimes use tiny candy pumpkins or vegan sprinkles instead of googly eyes.

How to Make Vegan Halloween Cookies Recipe

Step 1: Cream Your Wet Ingredients

Pop your vegan butter, granulated sugar, silken tofu (or applesauce), and vanilla extract into the bowl of a stand mixer fitted with a paddle attachment. Beat on high speed for 2 to 3 minutes until everything is light, fluffy, and well combined. If you don’t have a stand mixer, a large bowl and hand mixer will do just fine. This step is where you build a lovely creamy base for your dough.

Step 2: Combine Your Dry Ingredients

While your wet ingredients come together, sift the plain white flour, cream of tartar, baking soda, and sea salt into a separate bowl. Sifting is key here—it ensures your cookies bake evenly and helps avoid lumps in the dough.

Step 3: Mix Dry and Wet Together Gently

Add the sifted dry ingredients gradually into your mixer bowl and stir on medium speed until just combined. Don’t overmix—stop as soon as you see a loose dough come together. Overworking can make the cookies tough, which we definitely want to avoid.

Step 4: Divide and Color Your Dough

Now the fun really begins! Weigh your dough and split it into three equal bowls. To one bowl, stir in the ube powder (or blueberry powder) until the color is even and vibrant. To the second, add ceremonial matcha powder. To the third, mix in Dutch process cocoa powder for rich chocolate tones. These three hues will make your cookies look stunning.

Step 5: Chill the Dough

Wrap each colored dough bowl tightly in plastic wrap and chill in the fridge for at least 30 minutes. This resting time firms up the dough, making it easier to handle and helping the flavors meld beautifully. Preheat your oven to 170°C (340°F, fan-assisted) and line two baking sheets with parchment paper while you wait.

Step 6: Scoop, Combine, and Chill Again

Once chilled, scoop 10 equal portions from the cocoa dough (five per baking sheet). Next to each cocoa scoop, place a scoop of ube dough, then one of matcha—forming tri-color groups. Chill the cookie sheets again, about 10 minutes, to help the dough balls hold their shape before baking.

Step 7: Roll and Sugar-Coat

Now take each tri-color dough lump and gently roll it into a smooth ball with your hands. Then, roll each ball in granulated sugar for that perfect crackly coating that looks as great as it tastes. Place them back on the parchment-lined sheets, spaced slightly apart.

Step 8: Bake or Freeze

Bake your cookies in the preheated oven for 12 minutes. If you’re prepping ahead, freezing dough balls is a lifesaver—pop them in the freezer for 30 minutes, then store in a freezer-safe container for 3 to 4 months. When ready, defrost the dough on parchment sheets for 30 minutes before baking.

Step 9: Add Awesome Eyes

While the cookies bake, get your edible googly eyes ready in a bowl. Once out of the oven, immediately press 7–8 eyes into each cookie, gently avoiding where the dough colors meet so the eyes don’t fall off. I love pushing them in at wonky angles—it adds to the spooky charm!

Step 10: Cool and Pipe the Stitch Details

Let your cookies cool completely on a wire rack. Meanwhile, whisk together the icing sugar and plant milk until smooth, then transfer it to a piping bag with a very small cut tip. Pipe stitch-like lines across the seams of the dough colors, giving your cookies that classic Halloween “stitched together” look. Allow the icing to set fully before serving or storing.

How to Serve Vegan Halloween Cookies Recipe

Garnishes

I usually keep it simple and let those googly eyes be the stars of the show. But if I’m feeling fancy, I’ll sprinkle a pinch of edible glitter or vegan-friendly colored sugar on top of the icing stitches just before it sets. It adds a fun shimmer without overpowering the cookie charm.

Side Dishes

Pair these with a steamy cup of pumpkin spice latte (vegan, of course!) or a creamy chai tea. For a party, I like to set out a platter with dairy-free cream cheese dip and fresh fruit for a nice balance between sweet and tangy alongside the cookies.

Creative Ways to Present

I’ve had so much fun arranging these cookies on black or orange platters to really amp up the Halloween vibe. Another idea I tried was layering them in small cellophane bags tied with orange and purple ribbons—perfect for giving out at parties or sending as festive gifts!

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature, and they stay chewy and fresh for up to 3 days. If I want to keep them longer, the freezer is my best friend—just make sure they’re completely cooled before storing.

Freezing

Freezing these cookies works well! I freeze baked cookies in a single layer on a sheet pan first, then transfer them to a freezer-safe container or bag. They keep their flavor and texture for up to 3 months. It’s a great way to prep for a party in advance.

Reheating

To revive frozen cookies, I let them thaw at room temperature and, if desired, warm them in a 150°C (300°F) oven for 5 minutes. This step softens them up nicely and refreshes that just-baked aroma.

FAQs

Final Thoughts

I absolutely love how this Vegan Halloween Cookies Recipe turns out every single time. The whimsical tri-color dough paired with those silly little googly eyes always brings a smile to my face—and to everyone I share them with. Whether you’re baking for a party, your kids, or just because, these cookies add that perfect blend of spooky, sweet, and utterly fun vibes. Give them a try soon; once you do, I have a feeling they’ll become part of your seasonal baking tradition too.

Print