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Any reason is a good reason to make cookies! Cookies match all occasions, celebrations, moments of the day,… in addition, they have the ability to bring out the child that lives inside us, isn’t it?
Another thing that makes me to bring cookie recipes is that there are 1001 possibilities of interpretation. It is very easy to be creative with cookies, from the flavors, to the fillings, to the textures, to the shapes,…
Another of the things that I love about cookies is the scent they leave in the kitchen when they have just been made, it always brings that indescribable feeling of comfort and well-being! In addition to all this, it is also one of the few recipes that you can make with your family, even with the little ones, and have a good time together in the kitchen.
I’m a cookie lover, you can already tell right?
So I couldn’t let Halloween go by without bringing another one of those simple recipes, which everyone loves and which will be a super hit on the night when treat and trick go together!
EASY | CRUNCHY | SWEET | BUTTERY | FUN | VERSATILE | FOR ALL FAMILY
These Halloween cookies couldn’t be more delicious and cute!
The recipe is quite simple and is perfect for taking the little ones into the kitchen and letting them get their hands dirty while having fun.
We first make the dough, mixing all the ingredients and kneading by hand until a ball of dough forms, which we then place in the fridge for at least 15 minutes. It is important that these doughs that contain a lot of butter are very cold, so that they firm up and we can work with them without being too soft.
While we have the dough in the fridge, we make the filling, which in this case takes 3 ingredients, the main one being the Vegan Chocolate Chips from Dragon SuperFoods. I love working with these nuggets because, in addition to being delicious, they melt quickly, speeding up all the processes that need to be done afterwards. They are made from simple ingredients and all of them organic.
To give the chocolate filling a black color I added a powdered natural coloring, in this case activated charcoal. Just a little spoon and we have our chocolate ganache dyed black to fill our Halloween cookies without using anything artificial.
Shall we know the ingredients list?
COOKIE DOUGH
120gr unsalted vegan butter (I used Violife brand)
60g powdered sugar
45g brown sugar
300gr of wheat flour
1 tsp of baking powder
2 tbsp of plant based milk
1 tsp powdered activated charcoal
CHOCOLATE GANACHE
260gr of Vegan Chocolate Chips from Dragon SuperFoods
14 tbsp of plant based milk
2 tbsp almond butter
4 coffee spoons of powdered activated charcoal
COOKIE DOUGH
120gr unsalted vegan butter (I used Violife brand)
60g powdered sugar
45g brown sugar
300gr of wheat flour
1 tsp of baking powder
2 tbsp of plant based milk
1 tsp powdered activated charcoal
CHOCOLATE GANACHE
260gr of Vegan Chocolate Chips from Dragon SuperFoods
14 tbsp of plant based milk
2 tbsp almond butter
4 coffee spoons of powdered activated charcoal
1- Put the butter and the powdered sugar into a bowl and with the help of an electric mixer beat until they form a smooth and uniform cream.
2- Then add the remaining ingredients and start by mix them with the help of a spatula. To achieve the right texture, you need to use your hands to knead the dough and aggregate all the ingredients, forming a firm dough, easy to shape and does not stick in your hands. If you feel it has gotten a little soft or if it sticks on your hands, add a little more flour and knead it again. Add the teaspoon of charcoal powder and knead again, in order to make the black color reach the whole dough but not dye it completely, if you want the same marbled effect as the suggestion. Don’t knead too much, it’s preferable to keep enough parts of the dough to be dyed.
3- Once your dough is ready, form a ball, wrap it in a plastic film and take it to the fridge for about 15 minutes.
4- Preheat your oven to 180°C (356°F).
5- Remove the dough from the fridge and start to open it with a rolling pin. To make your job easier, place the dough between two sheets of parchment paper, and open it. This way the dough will never stick to the roll.
6- Choose the cutters with the shapes you want and start cutting the figures in the dough, until no more dough has left. It ́s important that you place the cookies on the baking tray (previously lined with parchment paper) as you cut them.
7- Then bake them for about 15 min. This dough don ́t grow as much, so you can place the cookies very close to each other on the baking tray. When you see that the edges start to look darker, it’s time to remove them from the oven.
8- Let it cool down for about 2 minutes before removing them from the tray. They need this time to prevent them to broke up in pieces when you try to remove them.
9- Meanwhile, place the chocolate and the plant based milk in a bowl and melt in a bain-marie. When it’s melted, remove from the heat, add the almond butter and stir well until fully incorporated, then add the charcoal powder and stir again, until all the ganache is black. Let cool to room temperature.
10- Place the ganache inside a piping bag with a round and medium tip and apply the ganache all over the surface of one of the cookies, leaving a half-centimeter edge free all around. Take another cookie and place it over the ganache, pressing gently. Repeat the process until you have finished closing all cookies.
11- You can devour the cookies as soon as you finish them, but you can also store them in an airtight jar so they don’t lose their crunch.
1- Put the butter and the powdered sugar into a bowl and with the help of an electric mixer beat until they form a smooth and uniform cream.
2- Then add the remaining ingredients and start by mix them with the help of a spatula. To achieve the right texture, you need to use your hands to knead the dough and aggregate all the ingredients, forming a firm dough, easy to shape and does not stick in your hands. If you feel it has gotten a little soft or if it sticks on your hands, add a little more flour and knead it again. Add the teaspoon of charcoal powder and knead again, in order to make the black color reach the whole dough but not dye it completely, if you want the same marbled effect as the suggestion. Don’t knead too much, it’s preferable to keep enough parts of the dough to be dyed.
3- Once your dough is ready, form a ball, wrap it in a plastic film and take it to the fridge for about 15 minutes.
4- Preheat your oven to 180°C (356°F).
5- Remove the dough from the fridge and start to open it with a rolling pin. To make your job easier, place the dough between two sheets of parchment paper, and open it. This way the dough will never stick to the roll.
6- Choose the cutters with the shapes you want and start cutting the figures in the dough, until no more dough has left. It ́s important that you place the cookies on the baking tray (previously lined with parchment paper) as you cut them.
7- Then bake them for about 15 min. This dough don ́t grow as much, so you can place the cookies very close to each other on the baking tray. When you see that the edges start to look darker, it’s time to remove them from the oven.
8- Let it cool down for about 2 minutes before removing them from the tray. They need this time to prevent them to broke up in pieces when you try to remove them.
9- Meanwhile, place the chocolate and the plant based milk in a bowl and melt in a bain-marie. When it’s melted, remove from the heat, add the almond butter and stir well until fully incorporated, then add the charcoal powder and stir again, until all the ganache is black. Let cool to room temperature.
10- Place the ganache inside a piping bag with a round and medium tip and apply the ganache all over the surface of one of the cookies, leaving a half-centimeter edge free all around. Take another cookie and place it over the ganache, pressing gently. Repeat the process until you have finished closing all cookies.
11- You can devour the cookies as soon as you finish them, but you can also store them in an airtight jar so they don’t lose their crunch.
*This recipe was supported by Pronatural.com.pt
*You can find Dragon SuperFoods Vegan Chocolate Chips at Pronatural’s online store with a 10% discount when using the code TAVG.
*This recipe was supported by Pronatural.com.pt
*You can find Dragon SuperFoods Vegan Chocolate Chips at Pronatural’s online store with a 10% discount when using the code TAVG.
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Tag @things_about_a_vegan_girl on instagram and hashtag it #thingsaboutavegangirl so we can see all the masterpiece you made!!!
Tag @things_about_a_vegan_girl on instagram and hashtag it #thingsaboutavegangirl so we can see all the masterpiece you made!!!