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Creepy Bats and Cats Vegan Chocolate Graham Crackers

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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.

Creepy Bats and Cats Chocolate Graham Crackers from The Ghoulish Gourmet

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.

Creepy Bats and Cats Chocolate Graham Crackers from The Ghoulish Gourmet

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.

The Ghoulish Gourmet a Vegan Halloween ecookbook

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

Creepy Bats and Cats Chocolate Graham Crackers from The Ghoulish Gourmet
Print Recipe
5 from 1 vote

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.
Servings: 6 to 8 servings
Author: Kathy Hester

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 , or sweetener of your choice to taste
  • 1/4 cup mild oil , or use mashed avocado or pumpkin (will be oil-free but not crunchy)
  • 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.
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Comments

  2. 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

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  3. 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!

    Reply

  4. These look amazing!!! Cookies with no eggs in them …I am totally in…I love the presentation…very Halloween!!!

    Reply

  5. 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! ????

    Reply

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