Description
Soft, chewy, spooky vegan Halloween cookies made with natural colors like matcha, ube, and cocoa—topped with edible googly eyes for the perfect plant-based Halloween treat.
Ingredients
130 g vegan butter block (at room temperature)
150 g granulated sugar
50 g soft silken tofu or unsweetened applesauce
1 tsp vanilla extract
180 g all-purpose flour (or gluten-free blend)
1 tsp cream of tartar
½ tsp baking soda
½ tsp fine sea salt
2 tsp ube powder (or blueberry powder)
1 tsp ceremonial grade matcha
2 tsp Dutch-process cocoa powder
3 tbsp granulated sugar (for rolling)
For Decorating:
Edible vegan googly eyes
100 g icing sugar (powdered)
1 tsp unsweetened plant milk
Instructions
1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Cream vegan butter and sugar until light and fluffy.
3. Mix in tofu or applesauce and vanilla extract until smooth.
4. In a separate bowl, whisk flour, cream of tartar, baking soda, and salt.
5. Combine wet and dry ingredients. Divide dough into 3 bowls.
6. Add ube powder to one, matcha to another, and cocoa powder to the third.
7. Roll dough into 1-inch balls, coat with sugar, and slightly flatten.
8. Bake for 10–12 minutes until edges are set.
9. Cool on the sheet for 5 minutes, then transfer to a wire rack.
10. Mix icing sugar with plant milk and use as glue to stick edible eyes onto cooled cookies.
Notes
You can prepare and freeze dough balls ahead of time for up to 3 months.
Try other natural powders like beetroot or turmeric for more color options.
Store baked cookies in an airtight container for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 cookies
- Calories: 125
- Sugar: 9g
- Sodium: 80mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg