Homemade Halloween Treats (For Trick-or-Treaters or to Enjoy at Home)

Quick, cozy, and 100% plant-based, enjoy these simple seasonal recipes for crisp autumn days.

With fall here and Halloween approaching, I wanted to treat you to a few recipes for this gorgeous time of year. Autumn-inspired and classic, these goodies from The Joy of Vegan Baking are perfect to enjoy on your own or with friends—or to portion into mini treats for trick-or-treaters, neighbors, and friends.

Also, I hope you’re enjoying the articles in my Halloween series:

• The Plant-Based Roots of Halloween

• Vegan Treats and Zero-Waste Tricks for Halloween

• Black Cats and Halloween: History & Lore (Coming up)

• Animal-Related Halloween Films (Coming up)

Chocolate Chip Cookies

Reprinted with permission from The Joy of Vegan Baking

Though I hope to change people’s perceptions of what “vegan” desserts taste like, I suppose “I’d never know this was vegan” is still the highest compliment. It’s the most common exclamation I hear after someone bites into this classic cookie.

Ingredients

• 4 1/2 teaspoons commercial egg replacer or ground flax seeds (equivalent of 3 eggs)

• 6 tablespoons water

• 1 cup nondairy butter, softened

• 3/4 cup granulated sugar

• 3/4 cup packed brown sugar (light or dark)

• 2 teaspoons vanilla extract

• 2 1/4 cups unbleached all-purpose flour

• 1 teaspoon baking soda

• 1 teaspoon salt

• 1–2 cups semisweet chocolate chips

• 1 cup chopped nuts (optional)

Instructions

1. Preheat oven to 375°F. Line cookie sheets with parchment or use nonstick sheets.

2. In a food processor or blender, whip the egg replacer and water until thick and creamy.

3. In a large bowl, cream the butter, both sugars, and vanilla. Beat in the egg-replacer mixture.

4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually beat dry into wet until a dough forms. Stir in the chips and/or nuts.

5. Scoop onto sheets and bake 8–10 minutes, until golden. Cool 2 minutes on the sheet, then move to wire racks.

Yield: about 1 dozen cookies.

Colleen’s Tip: Some “semisweet” chips contain cow’s milk—by definition, that’s not semisweet! Check bulk bins at natural food stores or choose higher-quality brands.

Colleen’s Tip: For uniform cookies, spoon dough into a small measuring cup and pop it out onto the sheet.

Halloween Giveaway Note: Bake smaller (teaspoon-size) scoops. Cool completely and pack 2–3 cookies in small paper bags.

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Caramel Popcorn

Reprinted with permission from The Joy of Vegan Baking