The Best Vegan Halloween Cookies: Midnight Sprinkle Chocolate Treats
When October rolls in, I start craving cookies that feel like a celebration of the season — dark, cozy, and just a little spooky. These Midnight Sprinkle Cookies are everything I love about vegan Halloween cookies: soft, chewy, and rich with deep cocoa flavor. Each one is topped with festive sprinkles that make them as fun to look at as they are to eat.
They’re the kind of bake that feels indulgent but effortless — perfect for sharing at Halloween parties, gifting to friends, or enjoying warm from the oven with a mug of tea on a chilly evening. Whether you’re planning a spooky get-together or just want to add a touch of seasonal magic to your weekend baking, these cookies are the perfect treat to welcome October.
Vegan Halloween Cookies Ingredients
These Midnight Sprinkle Cookies come together with simple pantry staples — proof that a little cocoa and creativity can make pure magic. Here’s what you’ll need:
- Flour — All purpose flour is essential to the structure of the cookie
- Cocoa Powder — Dutch-processed cocoa powder gives the cookie it’s deep, rich chocolatey flavor.
- Baking Soda — Baking soda gives lift to the cookie.
- Vegan Butter — Vegan butter contributes to the structure of the cookie and the flavor.
- Cane Sugar — Sweetens the cookie and the large crystals support the cookie structure
- Brown Sugar — Adds chewiness and a caramel-y flavor that brings out the the chocolate
- Golden Flax — Golden ground flax is the egg replacement and contributes to the chewiness
- Almond Milk — Helps with the cookie structure
- Sea Salt + Vanilla Extract — Brings out the flavors
- Vegan Halloween Sprinkles — Not all sprinkles are vegan, be sure to read the ingredient label
A Note on Cocoa Powder
For the best flavor and color, I recommend Dutch-processed cocoa powder here. It gives these vegan Halloween cookies their deep, rich chocolate tone and mellow, almost brownie-like flavor. Natural cocoa will work in a pinch, but Dutch-processed creates that true midnight look — darker, smoother, and just a bit more luxurious.
Finding Sprinkles for Vegan Halloween Cookies
Not all sprinkles are vegan, so a quick label check makes all the difference. Look for brands that are free from confectioner’s glaze (shellac) and beeswax, two common animal-derived ingredients. Many natural baking brands now offer vegan-friendly options, and seasonal mixes are easy to find online — just search for “vegan Halloween sprinkles” and you’ll uncover plenty of colorful (and cruelty-free) choices.
How to Make Midnight Sprinkle Cookies
These vegan Halloween cookies come together in just a few easy steps — no fancy equipment or tricks required. You’ll cream the butter and sugar until soft and fluffy, stir in the dry ingredients to form a rich chocolate dough, and roll each scoop through a swirl of festive sprinkles. Once baked, the cookies turn soft and chewy with a hint of cocoa and halloween sprinkle magic in every bite.
Midnight Sprinkle Cookies
Ingredients
- 150g (1 ¼ c) All Purpose Flour
- 51g (½ c + 2Tbs) Dutch-processed Cocoa Powder
- 1 tsp Baking Soda
- ⅛ tsp Salt
- 114g (½ c) Vegan Butter
- 100g (½ c) Cane Sugar
- 85g (½ c) Brown Sugar
- 1 Tbs Golden Flax ground
- 1 tsp Vanilla Extract
- 15mL (1 Tbs) Almond Milk
- ½ c Vegan Halloween Sprinkles extra for rolling
Instructions
- Prepare cookie dough: Make the flax egg. In a small bowl, whisk together 1 Tbs ground golden flax + 3 Tbs water. Set aside to thicken while you prep the remaining ingredients.
- In a medium bowl, whisk together the flour, dutch-processed cocoa powder, baking soda and salt.
- In a stand mixer with the paddle attachment, on med-high speed combine the vegan butter with the cane sugar and brown sugar. Mix until well incorporated.
- Add in the flax egg, vanilla extract and almond milk. It may look broken at first but keep mixing until it comes together.
- Next add the dry mixture to the mixing bowl and mix on low speed, just until the dough comes together.
- Fold in sprinkles or add in with mixer in short, quick bursts. Wrap up dough and chill for 3 hours or up to 3 days.
- Baking day: Prepare your space. Preheat oven to 350℉. Line 2 baking sheets with parchment paper.
- Scoop dough into 1.5 Tbs balls (small black cookie dough scoop) or about 40g each. Roll tops in more sprinkles. 6 cookies per tray.
- Bake for 11-12 minutes. Cool on tray for 10 minutes, then move to cool completely on cooling rack. Store covered or wrapped tightly at room temperature for 5 days.
I love these vegan halloween cookies, they are so simple and satisfying for a quick mid-week treat. I hope you give these a go. If you try them please rate them and leave a comment below. I’d love to see your photos as well, tag and follow me on Instagram. If you’d like more Halloween baking ideas check out my Spiderweb Tart or my Pumpkin Ghost Cupcakes!
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