Are you in the Halloween spirit yet? If not, grab some black cocoa
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
Vegan Halloween Cookies: Creepy Bats and Cats Chocolate Graham Crackers
These adorable chocolate cookies are just a touch sweet from maple syrup. The midnight black color comes from the special dark cocoa powder. These are crunchy and are great dipped in the Spooky Sweet Potato Oatmeal Cookie Dip recipe from The Ghoulish Gourmet Ebook.
Ingredients
dry ingredients:
- 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
wet ingredients:
- 1/4 cup maple syrup
- 1/4 cup mild oil, I used an avocado-coconut blend
- 1/4 cup nondairy milk
Instructions
- 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.
Ana @ Ana's Rocket Ship says
I love graham crackers – and I`m always looking for a homemade version!!!!
Beeta @ Mon Petit Four says
These cookies look great, Kathy! So festive! And the fact that they’re healthy too is such a bonus. My vegan cousin is visiting at the end of the month so this might be just the perfect treat to welcome her with <3
Sherri @ Watch Learn Eat says
These cookies are perfect for any Halloween party! I may be biased but I especially like the cats! (We had a black cat in our family for 12 years). Love these cookies!
Manal Obieda says
These look amazing!!! Cookies with no eggs in them …I am totally in…I love the presentation…very Halloween!!!
Andreea says
Great Halloween idea! I have no clue what to prepare since in my country we don’t actually celebrate it. But I think I will try your recipe. Nice to meet you! ????
jacquee | i sugar coat it! says
These are fun and perfect for halloween!
Ilona @ Ilona's Passion says
Such a cute cookies! Perfect for upcoming Halloween!
Sarah says
These look awesome! I bet they’re a hit at any and every Halloween party! 🙂
Susannah says
Hi Kathy,
These look great!! Do you think the recipe would work if I use apple sauce instead the oil?
Kathy Hester says
They will probably be soft instead of crispy. If you can have avocado, that would be my suggested substitute.
Susannah says
Thanks Kathy, avocado is a great idea. I can’t wait to try them
Donna @ Modern on Monticello says
I think the extra effort of the tiny eyes is worth it. Thanks for linking up and sharing with us this week. #HomeMattersParty