Are you in the Halloween spirit yet? If not, grab some black cocoa or some Hershey’s Special Dark Cocoa, get out the Halloween cookie cutters, put on your witch hat and bake some bat and cat Vegan Chocolate Graham Crackers.
These cute cookies are lightly sweetened with maple syrup and use whole wheat flour. That makes them healthier than your average Halloween treat.
The Devil Is In the Details
My friend, Jenni Field totally makes fun of me for my detailed decorating on my vegan Halloween cookies. I have to admit it does take some time to poke 2 eyes in each cookie individually. But the ohs and ahs make it more than worth it.
I use a chopstick to make the eyes before I bake them. You could also make Fork and Beans homemade googly eyes to make them even more over the top.
Can I Make These Vegan Chocolate Graham Crackers Gluten-Free?
Yes, just use a gluten free baking blend instead of the wheat flour.
Can I Make These Oil-Free?
Sort of… What I mean is they will no longer be crunchy like cookie crackers. Instead they will be a soft cookie. If that’s okay with you it’s certainly okay with me. Just use banana, applesauce, sweet potato puree or pumpkin in place of the oil.
This is just one of the 25 spooky recipes you’ll find in my Halloween e-cookbook, The Ghoulish Gourmet Halloween e-Cookbook, get the Kindle version at Amazon for $3.99.
More Halloween Recipes to Try
- Spooky Skull Vegan Pot Pies for a Haunted Halloween Dinner
- Harry Potter’s Pumpkin Juice Recipe
- Vegan Halloween Dessert: Gruesome Forbidden Rice Mousse
- Vegan Halloween Treat: Purple Sweet Potato Spice Monster Biscuits
- Deviled Purple Potato Eyes with Smoked Avocado Mousse
- 1 1/2 cups whole wheat flour
- 2 tablespoons Dutch-processed cocoa powder, like Hershey's Special Dark
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup maple syrup
- 1/4 cup mild oil, I used an avocado-coconut blend
- 1/4 cup nondairy milk
- Preheat your oven to 350°. Prepare 2 large cookie sheets by oiling or covering with parchment paper.
- Mix all the dry ingredients in a medium-sized mixing bowl. Add the wet ingredients to the dry ingredients and cut in with a pastry cutter or 2 forks. Use your hands to make a ball. If the dough is too crumbly, add another tablespoon of nondairy milk and try again.
- Roll out ¼ of the dough at a time on a floured work surface into a medium thickness. Use bat and cat cookie cutters to cut out shapes and gently place them on the baking sheet.
- Repeat until all the dough is used. If you use medium-sized cookie cutters, these will need to bake for about 10 minutes. The cookies will be crunchy.