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Easy, fun, and indulgent, vegan monster mash cookies. Chewy cookies packed with chunks of chocolate, salted pretzels, and candy covered chocolate peanuts. The perfect spooky treat to enjoy this halloween season.
These halloween monster cookies are…
- a fun treat to make with kids!
- a beginner friendly recipe.
- made without a cookie cutter.
Ingredients for the best halloween cookies:
- Flour: All-purpose flour works best in these vegan cookies. I always prefer to measure the flour using a kitchen scale over a measuring cup as it ensures I don’t use too much flour. If you don’t have a kitchen scale, you can still use a measuring cup, just make sure you fluff the flour before using it. And with a spoon, scoop out the flour and transfer it into the measuring cup. And a little cornstarch.
- Sugar: The combination of granulated sugar and light brown sugar will gift us with soft and chewy cookies.
- Butter: I like to use salted vegan butter, but feel free to use unsalted! It’ll also need to be softened at room temperature!
- Ground flax seeds: Once combined with a touch of hot water, it’ll transform into our vegan egg replacer, our flax egg.
- Vanilla extract: Just a touch! Be sure to use vanilla extract and not vanilla essence. As essence is NOT vegan!
- Baking soda: It’ll give our vegan cookies the perfect rise.
- Chocolate: Vegan milk chocolate or dark chocolate. Most dark chocolate chips are vegan-friendly, but if you can’t find any, simply chop up a bar of chocolate into smallish chunks.
- Pretzel: Salted pretzels will gift these cookies with the perfect additional hit of salt.
- Halloween candy: candy covered chocolate peanuts and candy eyeballs
Making the cookie dough…
These cookies are hands down one of my favourites! The combination of chocolate, salted pretzel and candy covered chocolate peanuts is heavenly! For the chocolate you can either use a bar of chocolate like I did, or use chocolate chips. If you’re using a chocolate bar like me, chop the bar up into medium-sized chunks. You don’t need to chop up the pretzels as they’ll break into medium sized chunks when we combine them with the cookie dough.
To make the flaxegg combine flaxmeal with hot water. Set aside.
In a large bowl, beat softened vegan butter with light brown and granulated sugar until light and fluffy. This can be done with a hand-held whisk or even a wooden spoon! Add in the vanilla extract and flaxegg. Beat together until combined.
In the same bowl, add flour, cornstarch and baking soda. Fold together until no flour is visible. Add in the salted pretzels, candy covered chocolate peanuts and chopped chocolate. Fold to combine. And remember, don’t worry if the pretzels break down a little, that’s what we want!
Cover with a lid and refrigerate for at least 2 hours or for 2-3 days. I prefer to make the cookie dough a day before baking them into cookies!
Baking The Best Halloween Vegan Cookies…
Remove the cookie dough from the fridge. If you kept the cookie dough in the fridge for more than 2 hours, allow it to come back to room temperature. Using a cookie scoop or a tablespoon measuring spoon, grab 2 tbsps of the cookie dough, and roll into balls. Then place candy eyes on the cookie dough balls.
Place them onto a baking sheet, 3-inches apart as they will spread a little! Bake for 11-13 minutes or until the edges start to become golden brown.
Remove from the oven, tap the baking tray on your work surface. This will help flatten them out slightly. Sprinkle them with a little flaky sea salt. Allow to cool on the baking tray for 5 minutes, then transfer onto a wire rack to cool for another 10-15 minutes.
TIP: If your cookies look a bit wonky, just grab a big round cookie cutter and as soon as the cookies come out of the oven, nudge them very gently into a circle!
Enjoy these delicious cookies while they’re warm with a glass of milk. Keep any leftovers in an air-tight container at room temperature for 2-3 days, or in the fridge for 4-5 days, or freeze them for up to 1 month!
Tried This Recipe?
After you give this vegan halloween monster mash cookie recipe a try, please leave it a star rating and review it below! I try my best to respond to you all. Oh, and don’t forget to tag me over on Instagram – I can’t wait to repost your images!!
More vegan fun treats to make this halloween…
- Halloween Crack Candy
- Halloween Ghost Brownies
- Spicy Chipotle Monster Burgers
- Soft And Chewy Pumpkin Chocolate Chunk Cookies
Ingredients
- 265g all purpose flour
- 1 tsp cornstarch
- 1 tsp baking soda
- 2 tsp flax meal
- 3 tsp hot water
- 170g salted vegan butter, room temperate
- 150g light brown sugar
- 100g granulated sugar
- 1 1/2 tsp vanilla extract
- 1/2 cup vegan candy covered chocolate peanuts
- 1/2 cup salted pretzels
- 50g chocolate, chopped
- a pinch of flaky salt
Instructions
- Cookie Dough: Combine flax meal with hot water to make a flaxegg. Set aside. In a large bowl, beat salted vegan butter with the light brown sugar and granulated sugar for a few minutes, until light and fluffy. Add in the vanilla extract and flaxegg. Beat together for a few more minutes or until combined. Add the all-purpose flour, cornstarch and baking soda. Fold together until no more flour is visible. Mix in the salted pretzels, candy covered chocolate peanuts and chopped chocolate chunks. Cover, and refrigerate for at least 2 hours, or for 2-3 days.
- Baking: Preheat oven to 350°F (177°C). Line baking sheets with parchment paper. Roll cookie dough into balls, about 2 tablespoons of dough per cookie. Place onto a baking tray 3 inches apart. Bake for 12-13 minutes or until lightly browned on the sides. The centers will look a little soft.
- Cooling: As soon as they come out of the oven, tap the baking tray 1-3 times on your work surface to flatten out the cookies slightly. Sprinkle with a little flaky salt. Allow them to cool on the baking tray for 5-10 minutes, then carefully transfer onto a wire rack.
- Enjoy!!
