Midnight Sprinkle Cookies
These soft and chewy vegan chocolate cookies are packed with rich cocoa flavor and topped with festive Halloween sprinkles. Perfect for spooky season baking, they’re easy to make, deeply chocolatey, and irresistibly fun — a cozy treat to share with your coven (or keep all to yourself).
Servings 14 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.