Halloween Monster Cookies
The perfect Spooky & Cute Vegan Halloween Cookie filled with matcha, sweet potato, & charcoal flavors!
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Servings: 12 cookies
Ingredients
- ¾ cup vegan butter
- 1 cup organic sugar ¾ cup for the cookies and ¼ cup to roll the cookies before baking
- 1.5 flax eggs 1.5 tablespoon (12 grams) ground flaxseed mixed with 4.5 tablespoon water
- 2 teaspoon vanilla bean paste or vanilla extract
- 1 ¾ cup all-purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon matcha powder
- 2 teaspoon sweet potato powder
- 1 teaspoon activated charcoal powder or a few drops of black food coloring
- ¼ cup edible eyeball sprinkles use more or less depending on preference
Instructions
Make & chill the cookie dough:
- Add the butter and ¾ cup of the sugar to a mixing bowl and cream together until light and fluffy, about 2 minutes. Then, add in the flax eggs and vanilla and whip together for 30 more seconds to combine.
- Next, add the all-purpose flour, baking powder, and salt to the mixing bowl. Mix everything together until a thick, yet slightly sticky, cookie batter forms.
- Divide the dough into three equal portions. Then, add the matcha powder to one bowl, the sweet potato powder to the second bowl, and the charcoal powder or black food coloring to a third bowl. Cover all three bowls with plastic wrap and add to the fridge to chill for 30 minutes- 1 hour.
Bake the cookies:
- About 10 minutes before the cookies are ready to be removed from the fridge, cover a baking sheet with parchment paper and preheat the oven to 350F.
- Next, remove the bowls of dough from the fridge. Scoop the cookie dough into 1 tablespoon balls (around 20 grams per dough ball). Then take 1 tablespoon of each flavor dough (matcha, sweet potato, and charcoal), press together, and gently roll into a ball between your palms. Then, roll each cookie dough ball in the bowl of the remaining ¼ cup sugar that was set aside until coated.
- Place the cookie dough balls onto the parchment-lined baking sheet. Then, slightly press each dough ball down with your palm. Make sure that each cookie is kept about 2 inches apart since they will spread slightly while baking. Then, press a few eyeball sprinkles into each cookie (making sure to save some to add after baking).
- Add the tray to the oven and bake the cookies for 11-13 minutes until the bottoms are lightly browned and the cookie edges are fully cooked with soft centers. The cookies will continue baking after they are removed from the oven so the centers should be soft and just cooked, but not glossy or raw, when they are removed from the oven.
- Remove the cookie tray from the oven and immediately tap the tray on the counter to produce a more “wrinkly” cookie. Then, while the cookies are still warm, press in any remaining googly eyeball sprinkles so they stick. At this point, you can also swirl the warm cookies between a round pastry/cookie cutter to make them round.
- Let the cookies cool on the baking sheet for 5 minutes. The cookies will be soft and puffy out of the oven and will naturally deflate a little while cooling. After 5 minutes, move to a wire cooling rack to finish cooling. Enjoy!
Notes
- These cookies can be made in any flavor. Simply sub the matcha, sweet potato, or charcoal powder for a flavored of your choice.
- Googly eye sprinkles will melt in the oven, so only add them before baking if you are okay with some being melted. The rest should be added directly after baking for the best results.
- Cookies can be stored at room temperature for 2-3 days, in the fridge for 1 week, or in the freezer up to 1 month. I highly recommend storing in the freezer as it's the best way to keep the texture nice and chewy!
Nutrition
Serving: 1cookie | Calories: 237kcal | Carbohydrates: 34g | Protein: 2g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 216mg | Potassium: 35mg | Fiber: 1g | Sugar: 20g | Vitamin A: 556IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg
Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!