Halloween cookies can not be missing at any party. But this doesn’t only apply to people in a celebratory mood, because anyone who prefers to spend the evening on the couch should definitely try these cookies as well. According to experience, opinions are divided on Halloween, because some love to celebrate on this day and others prefer to hide at home. I’ve been to a lot of great Halloween parties and wouldn’t want to miss them either. At the moment, however, I tend to belong to the group that celebrates quite comfortably at home and makes something nice to eat. What about you, are you a Halloween fan and do you go out to celebrate? Or are you also the cozy type who stays at home on the couch? Feel free to let me know below in the comments.
Halloween cookies with spider web pattern
Small note in advance, this recipe is hardly different from the world’s best vegan (gluten-free) cookies. Still, I really wanted to bring it as an extra recipe because it just looks so great.
The ingredients are manageable: vegan margarine (or coconut oil), raw cane sugar, coconut blossom sugar (or cane sugar), bourbon vanilla, applesauce, gluten-free flour blend, oat flour, almond flour, baking powder, sea salt, and dark vegan chocolate or chocolate coating. That’s all you need for this delicious recipe. This all goes together in a baking bowl and is worked into a compact dough using a food processor or your hands.
Then it also goes straight to the portioning of the dough. I separate one portion of 27g each. You can also make the cookies larger or smaller depending on your preference, I found the 27g size ideal. The dough balls are then placed on a baking sheet and flattened once with a glass or cup. Here it is important to make sure that the glass has a flat bottom. Then it’s off to the oven and after a few minutes the beauties are perfect. Remove from the oven, cool briefly and melt the chocolate.
TIP: For the spider web, I used the chocolate in a squeeze bottle and it worked great. Feel free to look directly at the video, because there I show how I made the pattern.
Make vegan Halloween cookies yourself
I love these cookies to death and have to be careful not to eat too many. They are just sensationally delicious and my absolute classics when I have guests in the house. If you are looking for other delicious cookies, then I have the following suggestions for you:
- Vegan lemon cookies
- Simple gluten free cookies
- Thumbprint with nut nougat
- Ginger pumpkin cookies
- Ginger Tahini Biscuits
- The best vegan chocolate biscuits
TIP: Click here to go directly to our Halloween Guide with even more vegan recipes.
Perfect with a glass of cold oat milk, a golden latte or hot chocolate. I also like to dip the cookies on top in almond paste, so yummy!
Are you ready for the world’s best gluten-free Halloween cookies? They are:
- Quickly made
- chocolatey
- Crispy
- simple
- versatile
Here we go with these incredibly delicious vegan and gluten-free Halloween cookies. I wish you a lot of fun while baking and of course about a review at the bottom of this page. If you post a picture, use the hashtag #veganevibes.
Halloween Cookies (gluten free)
Utensilien
- Spray bottle
FOR THE COOKIE DOUGH:
- 90 g gluten free flour mix
- 90 g Oatmeal
- 40 g Almond flour alternatively more oat flour
- 110 g Raw cane sugar or other sugar of your choice
- 50 g Coconut blossom sugar or other sugar of your choice
- 2 tbspn Baking powder
- ½ tbspn Bourbon vanilla ground
- ¼ tbspn Sea salt
- 120 g vegan margarine I use organic alsan (room temperature), alternatively coconut oil
- 40 g Apple pulp
FOR THE SPIDER PATTERN:
- 90 g dark vegan chocolate (chocolate drops)
Anleitung
- Preheat oven to
175 °C circulating air (
195 °C upper-lower heat), line baking sheet with baking paper or a permanent baking mat.
- FOR THE DOUGH Place gluten-free flour blend, oat flour, almond flour, raw cane sugar, coconut blossom sugar, baking powder, bourbon vanilla, pinch of salt, margarine and applesauce in a food processor and knead or mix until a uniform and smooth dough is formed. At the very end, carefully fold in the dark vegan chocolate drops. Alternatively, work with your hands.90 g gluten free flour mix, 90 g Oatmeal, 40 g Almond flour, 110 g Raw cane sugar, 50 g Coconut blossom sugar, 2 tbspn Baking powder, ½ tbspn Bourbon vanilla, ¼ tbspn Sea salt, 120 g vegan margarine, 40 g Apple pulp
- Divide the dough into balls, each weighing 27g. Place on baking sheet, flatten with a flat object (I use a flat bottomed cup). Always leave enough space between the cookies, because they will get bigger when they rise.
- Put in the oven and bake for 12 minutes.
- Carefully melt chocolate over a water bath and pour into a piping bottle. Decorate cookies with a spider web pattern, let cool and enjoy! Store leftovers in an airtight container for up to 4 days.90 g dark vegan chocolate
Video
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