Halloween Cookies

dairy free vegan

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.

Recipe inspired by

INGREDIENTS

 For almond butter

  • 2 cups (300g) almonds
  • 1/8 tsp. Pink Himalayan salt (optional)

For cookies

  • 1/2 cup vegan butter (softened)
  • 1/2 cup organic cane sugar (plus more for topping)
  • 1/4 cup brown sugar
  • 2 tbsp. pumpkin puree
  • 3 tbsp. almond butter or your favorite nut butter made with the NutraMilk
  • 1 tsp pure vanilla extract
  • 1 3/4 cups unbleached all-purpose flour (plus more for rolling into shapes)
  • 1/2 Tbsp cornstarch or arrowroot powder (for thickening/binding)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1-2 tsp non-dairy milk

For frosting

  • 1/2 cup vegan butter (softened)
  • 2 1/2 - 3 cups powdered sugar
  • Splash non-dairy milk

INSTRUCTIONS

Start by making almond butter if you don’t have a batch made.

  • For almond butter:
    • Place almonds and salt in the NutraMilk container.
    • Press Butter cycle, set for 12-13 minutes.
    • Press Start.
    • Open the container lid.
    • If necessary, set for an additional 1-2 minutes for a creamier butter.
  • Add softened butter to a large mixing bowl and cream with a mixer.
  • Add sugar, brown sugar, vanilla, pumpkin puree, nut butter and beat for 1 minute.
  • Set your sifter over something that will catch fall out and add dry ingredients (flour, cornstarch, salt, baking soda, and baking powder). Use a spoon to briefly stir, then sift over butter and sugar mixture.
  • Mix until incorporated, being careful not to over mix. Then add non-dairy milk and mix until a soft dough is formed. Switch to a wooden spoon if it gets too thick. If it appears to wet, mix in a bit more flour.
  • Cover and freeze dough for 15 minutes, or refrigerate for 30-45 minutes (up to overnight).
  • Five minutes before baking, preheat your oven to 350 degrees F (176 C) and position a rack in the center of the oven.

  • Scoop out heaping 1 Tbsp amounts of chilled dough and roll into balls. Alternatively, roll out between two pieces of wax paper, lightly flouring the bottom layer, remove top layer, and cut out shapes. (NOTE: For shapes, to ensure they keep their form while baking, freeze them on the baking sheet for 10 minutes before baking.)
  • Arrange cookies on a clean baking sheet 2 inches apart to allow for spreading. If you’ve rolled the dough into balls, dip a glass into cane sugar and gently smash down into a disc to help them cook more evenly.
  • Bake on the center rack for 10-12 minutes for (8-10 for cutout shapes // amount as original recipe is written // adjust if altering batch size), or very slightly golden brown.

  • Remove from oven and let rest on pan for a few minutes, then transfer to a cooling rack to cool completely. Prepare frosting in the meantime.
  • FOR FROSTING: Wipe/rinse your mixing bowl clean and add softened butter. Beat until light and fluffy. Then add vanilla (optional) and mix once more.
  • Add powdered sugar 1/2 cup at a time and continue mixing until thick and creamy. Drizzle in a little non-dairy milk to thin. You want this frosting to be pretty thick so it will hold its shape once on the cookies, so only add a little milk and add more powdered sugar if it gets too thin.

  • Once cooled, frost cookies and top with sprinkles, you can also use melted chocolate to decorate or anything you like. Store leftovers covered at room temperature for up to a few days. Freeze for longer-term storage (up to several weeks).



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