The Vegan Witch Hat Cookies are comforting and delicious. We made them with all-purpose flour, baking soda, salt, sugar, butter, flax egg, vanilla extract, peanut butter, chocolate wafers, vegan cream, chocolate kisses, food colorings, and vegan sprinkles. Vegan Witch Hat Cookies contain 3 grams of protein and 220 calories per serving. These cookies are ready to serve in just one hour. Store these Vegan Witch Hat Cookies for five days in the container. You may serve them with chocolate sorbet, caramel apples, pumpkin cake, chocolate brownies, vanilla almond milk, cinnamon coffee, or apple juice.
STATS:
- Total time: 1 hour
- Calories: 220 kcal
- Diet: Vegan
- Serving size: 1 cookie
- Cooking time: 10 minutes
- Serving: 30 cookies
- Cuisine: American
- Preparation time: 30 minutes
- Course: Dessert
INGREDIENTS:
PEANUT BUTTER COOKIES:
- 1 3/4 cups all-purpose flour
- Half cup vegan light brown sugar
- 1 tsp baking soda
- Half cup unsalted vegan butter
- 1 tbsp ground flaxseed
- Half cup creamy vegan peanut butter
- 3 tbsp water
- Half cup vegan granulated sugar
- 1 tsp pure vanilla extract
- Quarter tsp salt
CHOCOLATE HAT BRIMS:
- 30 vegan chocolate melting wafers
- 30 vegan chocolate kisses
VEGAN FROSTING:
- Half cup softened unsalted vegan butter
- 1 tsp pure vanilla extract
- 1 1/4 cups sifted vegan confectioners’ sugar
- 1 pinch salt
- 1–2 tbsp unsweetened vegan cream
DECORATING:
- Orange vegan gel food coloring
- Purple vegan gel food coloring
- Vegan Halloween sprinkles
- Green vegan gel food coloring
INGREDIENT NOTES:
ALL-PURPOSE FLOUR:
- Add this flour to give structure and strength to the cookies. This flour holds the shape of the cookies nicely and makes the soft dough roll easily into balls. You may utilize a gluten-free baking flour blend as per your preference.
CREAMY VEGAN PEANUT BUTTER:
- This peanut butter provides the main nutty taste to this dessert. It includes richness and makes the chewy texture of the cookies. You may use creamy almond butter as another choice.
UNSALTED VEGAN BUTTER:
- It combine the ingredients nicely and makes the texture tender. This butter adds richness to the cookies and frosting. You may use a vegan baking stick as a replacement.
VEGAN CREAM:
- We use this cream to adjust the consistency of the frosting and make it smoother. Utilize unsweetened oat milk as another idea.
INSTRUCTIONS:
- First, mix 1 tbsp ground flaxseed with 3 tbsp water in a small bowl for ten minutes.
- Cover the sheet with baking paper and warm the oven to 375°F.
- Whisk flour, baking soda, and salt in the bowl and set it aside.
- Beat granulated sugar, brown sugar, vegan butter, and peanut butter in a large bowl for two minutes.
- In this mixture, beat the vanilla extract and prepared flax egg.
- Turn the speed to low and slowly mix the flour ingredients into the wet mixture.
- Add some vegan granulated sugar to the bowl and take 1 tbsp of dough for each cookie.
- Turn the portions into balls about 1 inch and coat them into the sugar.
- Put the dough balls on the sheet with a half-inch distance and press them slightly.
- Bake the cookies for ten minutes and cool them, then include one vegan melting wafer in the center.
- Spread the softened chocolate to make the brim and cool the cookies on the sheet, then put them on the wire rack.
- Beat the remaining half cup vegan butter in the bowl and slowly add sifted confectioner’s sugar on low speed.
- Now, include vanilla extract, a pinch of salt, and 1 tbsp vegan cream, then beat the frosting.
- Put the frosting equally into three bowls and add the gel colors to them.
- Transfer the frosting colors into the piping bag separately and include a small ring of frosting around the bottom of the chocolate kiss.
- Now, put the chocolate kiss in the center of the chocolate wafer and hold it briefly.
- Lastly, add a few sprinkles on the cookies and serve them cool.
SERVING SUGGESTIONS:
HOT DRINKS:
- Hot Chocolate
- Pumpkin Spice Latte
- Vegan Chai Latte
- Cinnamon Coffee
- Vegan Mocha
COLD DRINKS:
- Iced Vegan Chocolate Milk
- Iced Pumpkin Latte
- Vanilla Almond Milk
- Strawberry Smoothie
- Apple Juice
DESSERTS:
- Halloween Cupcakes
- Chocolate Brownies
- Oreo Truffles
- Chocolate-Dipped Strawberries
- Pumpkin Cake
COOKIES AND BISCUITS:
- Chocolate Chip Cookies
- Pumpkin Cookies
- Sugar Cookies
- Gingerbread Cookies
- Peanut Butter Cookies
TREATS:
- Pumpkin Muffins
- Apple Crisp
- Cinnamon Rolls
- Caramel Popcorn
- Apple Hand Pies
SNACKS:
- Chocolate Pretzels
- Popcorn Balls
- Caramel Apples
- Trail Mix
- Chocolate Bark
TIPS:
- Use the softened vegan butter to blend it evenly with the sugar and peanut butter.
- You should avoid overbaking the cookies so the centers stay soft.
- Let the crumbs cool completely, then add the chocolate kisses to keep them looking nice.
STORAGE INFORMATION:
FRIDGE:
- Include the cookies in a closed box and store for five days.
FREEZER:
- Freeze the undecorated cookies in the container for two months with baking paper between the layers.
FAQs:
Should we leave the peanut butter out of this recipe?
- Yes, you can use creamy almond butter or sunflower seed butter instead.
Is it possible to make these cookies ahead of time?
- Yes, you can bake the cookie base up to two days in advance and store it in the refrigerator.
Why do the cookies spread so much?
- Using very soft vegan butter or warm dough makes the cookies spread even more.
How can I keep the chocolate kisses from falling off?
- Allow the chocolate brim to harden, then put the hats together for better results.
NUTRITIONAL INFORMATION:
Calories: 220 kcal
Net carbs: 25 g
Iron: 1.0 mg
Total carbs: 27 g
Vitamin A: 250 IU
Fiber: 1.3 g
Calcium: 15 mg
Protein: 3 g
Sodium: 120 mg
Potassium: 75 mg
