Fall into the season with these delicious Plant-Based Halloween cookies! Made exclusively from whole-plant ingredients, they are the perfect balance of wholesome and indulgent. Pair them with a hot cup of coffee or tea for the ultimate autumn treat!
Equipment
- 1 food processor You can use a mixing bowl and a whisk instead.
- 1 glass baking sheet
- Halloween cookie cutters
Ingredients
- 3 cups whole wheat flour
- 3/4 cup coconut milk
- 1 cup coconut butter
- 1/4 cup honey
- 1/2 tbsp pure vanilla extract
- 1 tsp baking soda
- 2 tsp lemon juice
Instructions
- Preheat your oven to 325 F.
- Mix up all the ingredients together.
- Roll out the dough.
- Cut the Halloween shapes with your cookie cutters.
- Transfer the shapes gently to the baking sheet and bake for 25 minutes.
- Let the cookies cool for 5-10 minutes and decorate with the plant-based icing.
Pour the lemon juice over the baking soda. I personally toss all the ingredients in a food processor and let them blend till nice and smooth. No time to “separate wet and dry ingredients”!!!
Notes
You can replace coconut milk with soy or almond milk for a lighter texture. If you are out of honey, use maple syrup instead.
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