How cute are these gluten free vegan Halloween chocolate sugar cookies? Cutout chocolate cookies that are both spooky and sweet!
I’m not sure how I feel about October going by so quickly. I serisiously feel like it just started! Because this month is almost over, we all know what holiday is just around the corner. Halloween! My kids are beyond ready and want to try on their costumes daily. What they are most excited for is of course the trick-or-treating with friends. It’s a candy-filled highlight of their year!
On Halloween, I usually like to bake a spooky treat for the kids. My go to is almost always cutout sugar cookies that they can decorate. This year, I wanted to do something a little different and make my chocolate sugar cookies. I cut them out using this gingerbread man cookie cutter and how cute are they?! I created both skeletons and mummies. I can’t decided which I like better. They are both so fun!
If you haven’t tried my gluten free vegan chocolate sugar cookie dough, you need to! It’s so easy to work with and makes great cutout sugar cookies for decorating. When frosted, it has a similar taste to an Oreo, as the cookies themselves are not overly sweet. They bake up soft and so tasty. Just the right amount of frosting makes them perfect.
Your kids will love decorating these gluten free vegan Halloween chocolate sugar cookies. They can make them into skeletons, zombies, mummies or even ghosts. The ghoulish possibilities are endless!
- 1 3/4 cups Sarah's gluten free flour blend
- 1/2 cup dutch processed cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups powdered sugar
- 1/3 cup refined coconut oil, soft*
- 1/3 cup unsweetened almond milk or coconut milk
- 1 1/2 teaspoons pure vanilla extract
- 2 cups powdered sugar
- 2 tablespoons palm shortening or softened coconut oil
- 2-3 tablespoons unsweetened almond milk or coconut milk
- 1/2 teaspoon pure vanilla extract
- dairy free mini chocolate chips {for eyes}
- Preheat oven to 350 degrees. Line baking sheets with parchment paper.
- In medium bowl, sift together flour blend, cocoa powder, baking powder and salt. Set aside.
- In bowl of stand mixer, beat together powdered sugar, coconut oil, coconut milk and vanilla until creamy. Add flour mixture and continue to mix until combined, 1-2 minutes.
- Split the dough into two flat discs and wrap each one in plastic wrap. Let dough rest in refridgerator for 30 minutes.
- On counter, lay out large piece of plastic wrap. Place cookie dough in the center and top with another piece of plastic wrap. Roll with rolling pin until dough is about 1/4" thick. You don't want it too thin.
- Cut dough using gingerbread man cookie cutter. Place cookies on prepared baking sheets.
- Bake cookies for 9-11 minutes, centers still soft. Remove cookies from oven and place on cooling rack to cool completely.
- Once cooled, make simple glaze for cookies. Whisk together powdered sugar, shortening, almond milk and vanilla until smooth.
- Scoop glaze into piping bag with small round tip {for skeletons} or flat tip {for mummies} or ziplock bag, just cutting the tip. Pipe glaze onto cookies.
- Let cookies set 1-2 hours, for glaze to harden. Store cookies in airtight container.
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These look great! I’m very keen to make them, just wondering if there would be any reason why I shouldn’t use coconut sugar instead of powdered sugar for the cookies? That is my go to sugar in my home. Thanks.