Halloween Cookies in 30 minutes!
 
Prep time
Bake time
Total time
 
I am using a 2 ounce scoop for the cookies
For those not wanting to use or buy EnerG egg replacer for the royal icing, you can use the vegan sprinkles recipe instead- (which only uses aqyafaba) but I prefer the EnerG recipe because for some reason it keeps the icing from drying really hard and I prefer a softer royal icing, but either way will work, they are both essentially royal icing recipes.
I am also usingthe Plant Based Egg egg replacer for this recipe as I find it to be the best, but you can use another brand like Bob's Red Mill if you prefer, however I do use The Plant Based Egg in so many of my recipes, because I LOVE IT!!
Serves: 9 cookies
Ingredients
  • For the Cookies:
  • Vegan Butter 6 Tablespoons (85g)
  • Granulated Vegan Sugar ½ cup (100g)
  • Plant Milk 6 Tablespoons (90ml)
  • Vanilla Extract 1 teaspoon
  • Coconut Extract 1 teaspoon
  • Almond Extract *optional ¼ teaspoon
  • Egg Replacer 4 teaspoons (*I am using The Plant Based Egg at 9.6g weight)
  • Cornstarch 1 Tablespoon (6g)
  • All Purpose Flour 1 cup (125g)
  • Coconut Flour or fine ground coconut flakes ¾ cup + 2 Tbs (80g)
  • Salt ½ teaspoon
  • Baking Powder 1 teaspoon
  • Baking Soda ¼ teaspoon
  • For the Icing:
  • EnerG Egg Replacer 4½ teaspoons (20g)
  • Warm Water 6 Tablespoons (90ml)
  • Vanilla Extract ½ teaspoon
  • Confectioner's Sugar 4 cups (480g)
  • 1 Recipe Vegan Halloween Sprinkles
Instructions
  1. For the cookies, Grind the coconut flakes to a finer consistency in a spice grinder or a food processor.
  2. Combine the room temperature plant milk with the extracts
  3. Sift the flour, baking soda, baking powder, salt, cornstarch and plant based egg together
  4. Cream the vegan butter with the sugar for about 3 minutes on medium to high speed until light and fluffy and then add the plant milk 1 Tablespoon at a time while mixing on medium speed.
  5. Add the sifted dry ingredients all at once and mix thoroughly until incorporated then add the coconut last.
  6. Scoop with a 2ounce scoop into parchment lined or silicone sheet pans and then bang the pans abruptly on the table to help then flatten slightly and take shape, then bake in a preheated 350° F oven for approximately 12-15 minutes or until starting to get golden browned
  7. For the icing, Combine the egg replacer with the warm water and whisk smooth
  8. Place the sifted confectioners sugar in a mixing bowl and then add the vanilla extract and the egg replacer mixture.
  9. Mix on medium to high speed until it is smooth
  10. Color as desired with gel paste food colors and decorate as you like
  11. Allow cookies to dry slightly at room temperature
Notes
Cookies will stay fresh at room temperature for up to 1 week.

Un-iced cookies can be frozen wrapped well for up to 1 month
Recipe by Gretchen's Vegan Bakery at https://www.gretchensveganbakery.com/halloween-black-and-white-cookies-in-30-minutes/