Looking for an easy vegan Halloween recipe? These vegan Halloween cookies are an adorably 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. I grew up in Russia where they don’t celebrate it, and even when I moved to the UK it never became a significant holiday in my life. The few Halloween parties I’ve been to, I always ended up putting a costume together last minute.
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 Halloweeny twist. It’s usually the latter, because I’m always on the lookout for new excuses to eat cookies, chocolate and cake.
Vegan halloween cookies
I wanted to create a vegan halloween cookie recipe that’s on the healthier side. Of course, I’m all about indulging in traditionally ‘unhealthy’ treats from time to time and finding that #balance. But I also love using minimally processed, quality ingredients which give the final product a really unique flavour. 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. I’m pretty sure everyone faces a similar overwhelm before any holiday or occasion. You want to impress your guests, but doubt the extent of your culinary/baking skills. Trust me, I’m not the best at baking myself and therefore try keeping my baking recipes as uncomplicated as possible. Uncomplicated, but nonetheless yummy and great for sharing with others! The decoration makes these cookies very Halloween-worthy, but the base requires 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!
How to make vegan Halloween cookies
In a large mixing bowl, stir together the dry ingredients. Then, in a separate mixing bowl, whisk together the wet ingredients before combining them and mixing well using a large spoon or simply your hands. The batter should stick together well, but still be dry enough for cookies that are on the crumblier side.
Dampen your hands and make 10 even balls from the dough, flattening them down on a non-stick baking sheet or baking paper. Then, simply bake at 200 degrees C/392 F for 10-15 minutes. Watch them carefully because they dry out quite easily if you keep them in the oven for too long.
While the cookies are in the oven, it’s a good time to make the icing. To do so, simply blend together the soaked cashews, coconut milk and agave nectar. Taste and adjust the amount of agave nectar, but remember that the cookies in themselves are quite sweet so I’d advice against using too much.
Allow the cookies to cool down for at least 15 minutes, and then it’s time to decorate! How you do this is completely up to personal preference, but as you can see I used banana, dairy free chocolate chips, red currants and dark chocolate to make cute spooky faces. Even if you’re not an expert at decorating baked treats, anyone can easily replicate these!
Notes and modifications
- If you want vegan Halloween cookies that are less crumbly, add an extra tbsp 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.
Other recipes you might like…
- Serve these at a party together with almond butter veggie chips.
- Check out my roundup of savoury vegan pumpkin recipes for more autumnal food inspiration.
Let me know in the comments: are you a big fan of Halloween? If you give these vegan halloween cookies a go, be sure to tag me on Instagram (@earthofmariaa), or comment your photo on Pinterest so I can see your creations!
Spooky Vegan Halloween Cookies With Cashew Frosting
For the cookies
- 2.5 cups (250g) gluten-free rolled oats
- 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 plantbased milk
- 1 tbsp apple cider vinegar
For the cashew frosting
- 2 cups (200g) cashew nuts, soaked overnight, drained and rinsed
- 1/2 cup (118ml) full-fat coconut milk
- 1-2 tbsp maple syrup
- banana, chopped into coins
- red currants
- dairy-free chocolate chips
- chopped dark chocolate
- Preheat oven to 200 degrees C/392 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 plantbased 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.