Written by Sarah Miller
Vegan Halloween Cookies are basically a necessity if your October calendar looks anything like mine. Every year, I want cookies that actually fit the spooky season vibe (not just regular cookies with a single candy on top, y’know?). But if you’ve ever tried to whip up festive vegan treats, you know there’s like a zillion confusing recipes out there.
Plus, I’ve got friends with a list of food allergies as long as my arm, so I need something foolproof. If you’re also tired of plain, boring treats, get ready to turn your kitchen into the best little haunted bakery ever.
For bonus inspiration, you can sneak a peek at these fun strawberry cheesecake cookies or add some wild flavor with extra ideas from this handy cheesecake cookie guide. Let’s get spooky, vegan-style, together.
Why You’ll Love This Recipe
Honestly, these Vegan Halloween Cookies are basically my secret weapon for fall parties. Everybody always wants seconds (or thirds), and they taste shockingly buttery even though they’re dairy-free. Oh, and these cookies are super easy to switch up depending on who’s coming over. I’m kinda obsessed with how you can get creative with decorating. Ghost faces, jack-o’-lanterns, googly eyes—there’s room for every mood.
You won’t need any crazy or hard-to-find products. No mysterious powders or seeds. What really gets me excited, though, is how customizable they are. Like, you want orange pumpkins and black cats? No problem. Vibrant bats or tiny mummies? Absolutely doable. The dough handles like a dream, so even my “creative fails” still turn out perfectly munchable. That’s a magic trick all on its own.
Trust me, if you want a dessert that’s festive, allergy-friendly, and so much fun to make—even with kids or total baking newcomers—these cookies got you covered.
| Ingredient | Quantity | Notes |
|---|---|---|
| All-purpose flour (or gluten-free blend) | 2 ½ cups | For the base dough; make sure it’s sifted. |
| Vegan butter | 1 cup | Can use Earth Balance or similar brand. |
| Granulated sugar | 1 cup | Use organic if possible. |
| Baking powder | 1 tsp | For leavening; do not substitute. |
| Plant milk (oat or soy) | 1/4 cup | Add more for moisture if needed. |
| Pure vanilla extract | 1 tsp | Essential for flavor. |
Ingredient Notes
Picking the right ingredients for Vegan Halloween Cookies is pretty important if you want that perfect chew. Start out with some all-purpose flour, but hey, if you’re gluten-free, swap in your favorite blend. I find vegan butter gives the best rich flavor (Earth Balance is my go-to but you do you).
Sugar is obvious, but make sure it’s organic—some sugar brands aren’t strictly vegan. Baking powder, a touch of salt to balance the sweet, and plant milk (I’d say oat or soy works better for a creamy finish). For flavor, you can’t skip pure vanilla extract.
Decorations? This is the best part. Pick vegan food colors, edible googly eyes, sprinkles, even melted dark chocolate for drawing spiderwebs. Parchment paper is your friend for easy cleanup. Don’t forget, if you want more inspiration, check out these strawberry cheesecake cookies for extra creative ideas on dough add-ins!
How to Make Vegan Halloween Spooky Cookies
Everything starts with getting that dough juuust right. First, cream your vegan butter and sugar together until it’s fluffy and smooth. Beat in the plant milk and vanilla. This bit needs some patience—don’t hurry it, otherwise you won’t get that soft cookie snap. Slowly add the dry ingredients and don’t overmix; stop once everything’s combined.
Wrap your dough in plastic or pop it in a bowl with a lid, then chill in the fridge for at least half an hour. Chilled dough is way easier to cut into shapes. Roll it out on a floured surface; then use your favorite Halloween cookie cutters (ghosts, pumpkins, bats? Yes, please). Bake on a tray lined with parchment at 350°F (180°C) around 8 to 10 minutes. Watch them—they should look set but not brown.
Let ‘em cool before decorating or you’ll have a melty, messy kitchen disaster on your hands (learned this the hard way). Decorate with icing, sprinkles, or anything that screams Halloween to you. Some people go full edible art gallery, but messy faces and wobbly lines are totally welcome too.
Expert Tips
Here’s a few things nobody told me at first. Don’t skip chilling the dough—it makes all the difference. If the dough’s too sticky, sprinkle a bit of extra flour before rolling. If it cracks, knead gently; it’ll come back together, promise.
Make a double batch. Yes, seriously. Everyone eats more than they say they will. If you want vibrant icing, mix your powdered sugar with plant milk only a few drops at a time, or the colors will run. If you need to make cookies ahead, freeze the cut dough shapes raw so you can bake fresh when needed.
If you want to try some fancy patterns, draw the outlines first, then fill in with color. Pro tip from a lazy decorator: a zip bag with the corner snipped works if you don’t have a piping bag lying around. If you love a creative kitchen challenge, try adding in “blood” drips (just crushed freeze-dried berries stirred into icing does the trick for a bold color).
How to Decorate Your Vegan Halloween Sugar Cookies
You really can go wild with your Vegan Halloween Cookies here. Sometimes I just splatter all the colors and call it “monster chic” (good for impatient toddlers). But if you want a little more structure, here are some of my favorites:
- Create cute spiderwebs using black chocolate or icing piped in a spiral, then drag a toothpick outward from the middle.
- Make mummy cookies by drizzling white icing back and forth, then adding two edible eyes.
- Cut pumpkin shapes, cover in orange icing, and add chocolate chip “stems” for a quick finish.
- (Or, for a surprise, sandwich some berry jam between two cookies for a “bloody” bite!)
Whatever style you go for, the key is to let the finished cookies set out so the icing hardens. If you need more seasonal treat ideas, sneak a look at these epic strawberry cheesecake cookies for color and topping ideas.
Serving Suggestions
Just a few thoughts if you want to serve these at your next party or cozy movie night:
- Stack them on a fun Halloween platter with some dairy-free caramel dip on the side.
- Bag up a few decorated cookies for adorable class treats.
- Pair with homemade warm apple cider for the best combo.
- Or just eat them on the couch—no shame, that’s my fave way.
Common Questions
Can I freeze the dough or finished cookies?
Totally. The raw dough freezes best rolled out and cut into shapes. Store between parchment sheets. Baked cookies freeze well, too, just let them cool first.
Are food colorings always vegan?
Nope. Check the label. Most natural brands and some mainstream gels are vegan, but some red dyes aren’t.
Can I use coconut oil instead of vegan butter?
You can, though you might get a bit more of a crumbly texture and a faint coconut taste.
What if I don’t have Halloween cookie cutters?
Just use a glass or knife to cut circles or squares, then decorate with spooky faces. It’s honestly just as fun.
How long do Vegan Halloween Cookies stay fresh?
Airtight container, you’ll get about 4 days of chewy magic. Beyond that, they start to dry a little, but you can always warm them in the oven for a fresher feel.
Try Spooky Vegan Cookies This October!
That’s pretty much my whole spooky-baking game plan. One last tip—really, get creative. There’s no wrong way to decorate these. If you want to level-up even further, I found this super handy Vegan Sugar Cookie Recipe with extra flavor tips, and for more visual trickery check out these Vegan Halloween Spooky Cookies with wild shapes and clever ideas.
Now, if you’re dreaming up your own creepy treats, I say go for it. You don’t need fancy skills, you just need a bit of Halloween spirit and a willingness to get your hands a little messy. Let’s make haunting memories—and maybe a few impressively wonky spiders—one cookie at a time!
Vegan Halloween Cookies
Ingredients
For the cookie dough
- 2.5 cups All-purpose flour (or gluten-free blend) Make sure it’s sifted.
- 1 cup Vegan butter Can use Earth Balance or similar brand.
- 1 cup Granulated sugar Use organic if possible.
- 1 tsp Baking powder For leavening; do not substitute.
- 0.25 cups Plant milk (oat or soy) Add more for moisture if needed.
- 1 tsp Pure vanilla extract Essential for flavor.
Instructions
Preparation
- Cream the vegan butter and sugar together until fluffy and smooth.
- Beat in the plant milk and vanilla until well combined.
- Slowly add the dry ingredients and mix until just combined; avoid overmixing.
- Wrap the dough in plastic or place it in a bowl with a lid, then chill in the fridge for at least 30 minutes.
Baking
- Preheat the oven to 350°F (180°C).
- Roll out the chilled dough on a floured surface and cut into shapes using Halloween cookie cutters.
- Bake on a parchment-lined tray for 8 to 10 minutes until set but not brown.
- Let the cookies cool completely before decorating.
Decorating
- Use icing, sprinkles, and decorations of your choice to create festive designs.
- Allow the decorated cookies to set until the icing hardens.