Halloween Chocolate Oreo Cookies (Vegan Gluten-Free)

Rich and chocolate Oreo-style sandwich cookies with green and orange buttercream decorated with Halloween eyes for an easy, delicious and fun spooky bake. These sandwich cookies are vegan, gluten-free and nut-free.

Halloween baking is in full swing and I have a few treats (no tricks) up my sleeve this year, including these delicious sandwich cookies. Earlier in the year, I made my very favourite Homemade Vegan Oreo Cookies, which we were addicted to and thought I could tweak them to make them full-on Halloween treats. The cookie recipe is different to my previous one, but they are just as delicious, easy to make and packed with rich cocoa flavour, and this time they come with a ghoulish filling.

Why will I love this Halloween cookies?

These spooky cookies are delicious for a few reasons, they are:

• Rich, chocolatey, sweet and delicious
• Packed with wholesome ingredients
• Naturally vegan, gluten-free and nut-free
• Quick to make with no chill-time required
• A great project for little ones this time of year
• Filled with a vibrant buttercream filling
• Decorated with spooky edible sugar eyes
• Great for trick-or-treat snacks

If you already love the sound of these cookies, skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.

What ingredients do I need?

For these sandwich cookies, we need:

• Ground chia seeds: or you can use flaxseeds. Either buy them pre-ground or grind your own in a blender and store for 1-2 months in a sealed container.
• Plant-based milk: to stir into the chia seeds to make a gloopy gel that acts as our “egg” in these vegan cookies.
• Coconut oil: melt the coconut oil to use instead of vegan butter in these cookies. I prefer the flavour of these without butter (which is quite strong and overpowering) whereas the coconut is subtle and makes the cookies crisp on the outside with a tender middle.
• Maple syrup: for sweetness, and you can use other syrups like agave or vegan honey.
• Coconut or caster sugar: again for sweetness, but we don’t want too much liquid sweetener so the sugar adds to the thicker texture.
• Plain or gluten-free plain flour: this keeps the cookie dough light and tender. If using gluten-free flour, use your favourite 1:1 baking blend with xanthan gum and note that the dough may be crumblier but they are still delicious.
• Oat flour: I like to balance out the plain flour with more wholesome and hearty oat flour for texture and fibre. Blend oats in a blender to a fine flour texture here.
• Cocoa powder: originally for my other Oreos, I use black cocoa powder which will give you a darker and richer colour and flavour but these cookies use regular cocoa powder and they are chocolatey, rich and delicious, still. Use whichever you have at home.
• Baking powder and salt: for a little rise and flavour.

As for the buttercream filling, we need:

• Vegan butter: always make sure that you allow your butter to rest at room temperature and soften before making the buttercream.
• Icing sugar: for sweetness.
• Vanilla: for flavour.
• Food gel: I use orange and green vegan food gel which you can find online. Food gel is preferable over food colouring which is more liquid add requires you toa dd more, meaning the buttercream is softer and more likely to split. Start with small amounts of food gel and work your way up.
• Edible sugar eyes: for the spooky Halloween faces.
• Melted chocolate: for drizzling on top, if you like. Any dairy-free chocolate is great for this.

How do I make the cookies?

These cookies are ready in a few steps:

• Stir together the wet ingredients for the cookie dough: until smooth.
• Add in the dry ingredients: and fold to a thick, smooth cookie dough.
• Divide the dough into 10 balls: roll and shape, then flatten onto the trays.
• Bake for 5 minutes then turn the tray: and bake for 3-4 minutes more.
• Cool the cookies fully: on the trays.
• Drizzle half the tops with melted chocolate: if you like.
• Make the buttercream: by beating together all the ingredients.
• Divide the buttercream in two and add the colouring: so you have half green and half orange buttercream fillings.
• Pipe the buttercream over half the cookies: and sandwich together.
• Add on the eyes: and the cookies are ready.

How long will they last?

Once made, you can keep these cookies in a sealed container in the fridge for 3-5 days, or keep the un-filled cookies for up to 1 week. You can also freeze the un-filled cookies for up to 1 month, wrapped well.

Are these gluten-free and nut-free?

Yes, these Oreo cookies are naturally nut-free (just check your milk and chocolate) and they are easily gluten-free when using gluten-free flour and make sure that your oats/oat flour are also gluten-free.

I love them, what other Halloween treats can I make?

I hope you are going to love these Halloween Chocolate Oreo Cookies and for more spooky treats, how about my:

• Halloween Vegan Rocky Road
• Vegan Pumpkin Spice Halloween Cake
• No-Yeast Pumpkin Buns
• Halloween Chocolate Dirt Pots
• Spooky Mummy Rice Crispy Pops

I look forward to hearing what you think of these Halloween Chocolate Oreo Cookies so please let me know in the comments below and leave a star review above. If you do make these cookies, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest  – please say hello!

With Halloween Oreo love x