halloween candy cookies
Servings 2 dozen
Ingredients
cookie dough
- 2 ¾ C all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- 1 C salted vegan butter, partially softened
- ½ C granulated sugar
- ½ C light brown sugar
- 2 teaspoon vanilla extract
- ¼ C unsweetened non-dairy milk
chip and chocolate cookies
- 1 C vegan chocolate covered caramels or chopped chocolate bars, peanut butter cups etc.
- 2 C plain ruffled chips, crushed
sweet and sour candy cookies
- 2 C (300g) vegan gummy candies (such as fuzzy peaches, sour kids, swedish fish, gummy bears etc.)
Instructions
- Preheat the oven to 350°F.
- In a large mixing bowl, combine flour, baking powder, baking soda, and salt and set aside.
- Using a stand mixer with the paddle attachment, mixing bowl with a hand mixer, or by hand with a spatlua cream vegan butter until smooth and fluffy. Add granulated sugar and brown sugar and continue to beat together until well combined and smooth, about 2 minutes. Add vanilla extract and nondairy milk. Beat until well combined.
- Gradually add in the dry ingredients while beating on low. Once the dough has mostly come togehter, switch to a rubber spatula and stir in mix-ins of your choice.
- Using a 2 tablespoon cookie scoop, portion cookies onto parchment lined baking sheets spaced apart by at least 1 inch. If desired, place extra toppings on top of the cookie if you want them to be more visible. Bake on the middle rack for 14 to 16 minutes minutes, or until light golden on the bottom and edges.
Notes
the amounts listed for the candy mix-ins are for a whole batch or 2 dozen cookies. Feel free to split the dough up and half the amounts for the candy if you want to make half candy and half chips and chocolate.
