These spooky vegan chocolate sandwich cookies are an easy Halloween bake. Even better, they are made with Fairtrade Divine Cocoa.
Recipe by Nourishing Amy for Divine Chocolate. Find out how Fairtrade works with Divine.
- Makes: 10 sandwiches (20 cookies)
- Time: 10 minutes preparation plus 10 minutes baking. Plus cooling time.
- 1 tbsp ground chia or flaxseed
- 5 tbsp plant-based milk
- 60g coconut oil, melted
- 60ml maple syrup
- 60g coconut or caster sugar
- 105g plain or gluten-free plain flour
- 50g oat flour
- 40g Divine Cocoa powder
- ½ tsp baking powder
- A pinch of salt.
- 40g vegan butter, softened
- 120g icing sugar
- ¼ tsp vanilla essence
- 1-2 tbsp plant-based milk
- Orange food gel/colouring
- Green food gel/colouring
- Melted chocolate
- Edible sugar eyes.
- Preheat the oven to 180C (160C fan). Line 2-3 baking trays with baking parchment.
- Prepare the chia or flax “egg” by whisking together the ground chia/flax seeds with the milk until gloopy. Leave for five minutes.
- Make the cookie dough in a separate bowl. To do this, whisk together the coconut oil, maple syrup, sugar and your “egg” mixture until smooth.
- Add in the plain flour, oat flour, cocoa powder, baking powder and salt. Stir to a thick, sticky cookie dough.
- Divide the cookie dough into 20 pieces. Roll each one into a ball and flatten slightly with your hands. Place onto the trays, leaving a two-centimetre gap around each one, and shape into a circle. Make sure they are all about the same size.
- Bake each tray for five minutes, then turn the trays around and bake for 3-4 more minutes, until the cookies are crisping at the edges.
- Transfer the baking parchment to wire racks and allow to cool fully before removing the cookies. If you like, you can now drizzle 10 cookies (for the tops) with melted chocolate. Leave to set in the fridge for 10 minutes.
- Make the buttercream. To do this, beat the softened butter for 1-2 minutes until fluffy than gradually beat in the icing sugar, vanilla and plant-based milk. One mixed, beat for another 1-2 minutes.
- Divide the buttercream into two bowls, adding the orange colouring to one and the green to the other. Start with 1-2 drops of food colouring and stir thoroughly to reach your desired colour.
- Place the buttercream into piping bags with a round nozzle. Turn the remaining 10 cookies upside down (the ones without the chocolate drizzle). Pipe five with orange buttercream and five with green buttercream. Sandwich together with the cookie tops. Add edible sugar eyes.
These vegan Halloween sandwich cookies will keep in a sealed container for 2-3 days or in the fridge for 3-5 days – if you can stop yourself from eating them all at once!
Love baking, love farmers and workers
Are you the next Bake Off star in the making? Don’t forget to look for the FAIRTRADE Mark when you buy your ingredients – it can really “bake” a difference to the farmers and workers who produced them.
From sugar to cinnamon, find out about 20 Fairtrade baking ingredients.