This year for Halloween I wanted to share with you a simple recipe for vegan sugar cookies. They are super scrumptious and are really easy to decorate. I decided to go with the googly eyes theme and I think the cookies turned out adorable.
I used my homemade all-purpose gluten-free flour mix for the cookies. You can find the recipe for it below. Feel free to use store-bought gluten-free flour or regular all-purpose flour if you don’t need the cookies to be gluten-free.
To bind all of the ingredients, I added some pumpkin puree that was left over from my Pumpkin Brownies. I find that pumpkin works really well for these cookies. Alternatively, you can use butternut squash puree, apple puree or even mashed sweet potatoes.
I was really happy with how the goolgy eyes turned out. Aren’t they super cute? The icing sugar paste that I used to create them is awesome for decorating cookies and cakes. You can add a little bit of cacao powder or natural food colours (turmeric, spirulina, beet powder, etc) to create bright and colourful designs.
If you recreate these vegan sugar cookies, don’t forget to tag me on Instagram so I can see them!!!
- 1½ cups brown rice flour
- 1½ cups sorghum flour
- ⅔ cups tapioca flour
- ⅔ cup arrowroot flour
- ½ cup icing sugar
- ½ tsp tapioca powder
- ½ tbsp maple syrup
- 1 tsp almond milk
- vegan chocolate chips
- ½ cup vegan butter, soft
- ½ cup organic cane sugar
- ¼ cup coconut sugar
- ¼ cup pumpkin puree (can also use butternut squash or apple puree)
- 1 tsp vanilla
- 1¾ cup gluten-free flour
- ½ tbsp arrowroot powder
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp almond milk
- ¼ tsp salt
- 1 cup icing sugar
- 1 tsp tapioca powder
- 1 tbsp maple syrup
- 2 tsp almond milk
- Combine all ingredients in a large bowl and whisk. Store in an airtight container at room temperature.
- Line a baking tray with parchment paper.
- Combine all ingredients in a bowl and stir until well-incorporated.
- Place a piping bag or a ziplock bag over a glass and scoop the paste into it.
- Pipe ½ tsp of the paste on the baking tray and top with a chocolate chip. Continue piping until you use up all of the paste.
- Place the baking tray in the fridge overnight for the gooly eyes to set.
- Preheat the oven to 175C/350F and line a baking sheet with parchment paper.
- Place soft butter in a large bowl and cream using a handheld mixer.
- Add cane sugar, coconut sugar, vanilla and pumpkin puree to butter and continue mixing for 1 minute.
- Sift all of the dry ingredients into another bowl and whisk to combine.
- Add the dry ingredients into the wet and mix until just incorporated. Make sure to not overmix.
- Add almond milk and stir with a spoon to form the dough.
- Plastic the bowl with plastic wrap and freeze for 15 to 20 minutes.
- Scoop 1 tbsp of dough and roll into a ball. Continue doing the same with the rest of the dough.
- Place the balls on prepared baking sheet and flatten with your fingers.
- Bake the cookies for 10 to 12 minutes until golden.
- Remove the cookies from the oven and let rest on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely.
- While the cookies are cooling down, prepare the icing sugar paste by combining all of the ingredients in a bowl.
- When the cookies have cooled completely, decorate them using the icing sugar paste and googly eyes. Let set for about 2 hours.
- Store the cookies covered at room temperature for up to 3 days