Spooky Vegan Halloween Cookies With Cashew Frosting
Looking for an easy gluten-free 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.
Prep Time 10 minutes
Cook Time 15 minutes
Cooling time 15 minutes
Total Time 40 minutes
Servings 10 cookies
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.