Looking for an easy vegan Halloween recipe? These adorable vegan Halloween cookies are a spooky, healthier treat! Made from oatmeal and decorated with cashew frosting, they’re great for sharing at parties.
Halloween – you either love it or don’t care that much for it. Some people go all out with their costumes, decorations and treats. I have to admit I’ve never been one to do that.
That being said, I still like to add a bit of spookiness to my life as October 31st approaches. That can be as simple as draping a ‘spider web’ across my window, or cooking/baking something with a Halloween twist.
It’s usually the latter, because I’m always on the lookout for new excuses to eat cookies, chocolate and cake.
I wanted to create a vegan Halloween cookie recipe that’s on the healthier side. Of course, I’m all about indulging in ‘unhealthy’ treats for special occasions. But I also prefer using minimally processed, quality ingredients whenever possible.
You can serve these cookies as a treat at your Halloween party, and eat any leftovers for breakfast (although, I’d be surprised if there are any left)!
Another brilliant thing about these oatmeal cookies is just how simple they are to throw together. Uncomplicated, but nonetheless yummy and great for sharing with others!
The decorating makes these cookies very Halloween-worthy, but the base cookies require just 8 simple ingredients and easy preparation.
The hardest part about the cashew coconut icing is probably remembering to soak the cashews the night before.
After decorating, the end result is both adorably spooky and delicious!
Tips & Tricks
If you want vegan Halloween cookies that are less crumbly, add an extra tablespoon of peanut butter.
How you decorate these is entirely up to you! You can skip the decorating entirely if spookiness isn’t one of your concerns.
You can use reduced fat coconut milk for the frosting, but full-fat achieves the creamiest result.
More Halloween Recipes
If you love these Vegan Halloween Cookies, be sure to check out these other delicious recipe:
For the cookies
- 2.5 cups gluten-free rolled oats 250g
- 1 tsp baking soda
- 2 tsp baking powder
- 2 tsp ground flaxseed
- 5 tbsp maple syrup
- 2.5 tbsp runny peanut butter
- 3 tbsp unsweetened almond milk or any other plant based milk
- 1 tbsp apple cider vinegar
For the cashew frosting
- 2 cups cashew nuts, soaked overnight, drained and rinsed 200g
- ½ cup full-fat coconut milk 118ml
- 1-2 tbsp maple syrup
- banana chopped into coins
- red currants
- dairy-free chocolate chips
- chopped dark chocolate
- Preheat oven to 200 degrees C/400 degrees F. In a large mixing bowl, stir together the gluten-free oats, baking soda, baking powder and ground flaxseed. In a separate mixing bowl, mix the maple syrup, peanut butter and plant based milk.
- Combine the wet and dry ingredients, also adding the apple cider vinegar. Mix the dough using a spoon or your hands until well-combined. Then, form it into 10 even balls with damp hands and flatten them down on a non-stick baking sheet or baking paper. Bake in the oven for 10-15 minutes, until golden brown.
- Meanwhile, make the frosting by adding the cashews, coconut milk and maple syrup to a food processor or blender and blending until very smooth.
- Allow the cookies to cool down for at least 15 minutes, then spread on the cashew frosting and decorate with banana, dairy-free chocolate chips, red currants and dark chocolate. Serve straight away, or store in the fridge under cling film for up to 3 days.
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