Wednesday, October 3, 2018

Creepy Crunch Halloween Cookies

Photo by Kendy aka MissMuffCake

Today, I have special guest Kendy aka MissMuffCake sharing her recipe for Creepy Crunch Halloween Oreo Cookies! I have been an admirer of Kendy for quite some time now. I've been reading her website for years and love her vegan recipes, beauty posts, and more. She also writes several zines, is a champion for mental awareness, has killer style, and has written for Super Cute Kawaii and VegNews. I am thrilled to have her on the blog today to share the recipe for these delectable Halloween cookies. Check out her recipe for them below:

Creepy Crunch Halloween Cookies by Kendy aka MissMuffCake

These crunch cookies are perfect to kick off cooler temps. I used Halloween Oreo cookies for the bright orange hue – it compliments all my spooky decor. Feel free to use whatever classic flavored Oreo cookies you have on hand. (Editor's note: if you prefer to not use Oreos you can always use Trader Joe's Halloween Joe-Joe's.)


1 ¼ cups flour
½ teaspoon salt
1 teaspoon baking soda
½ cup of coconut oil at room temp (mushy not liquid)
6 tablespoons of sugar
½ cup of brown sugar (packed)
An egg replacer equivalent to one egg (like Neat brand)
1 teaspoon vanilla
2 tablespoons of unsweetened plain non-dairy milk (I use cashew)
1 cup vegan chocolate chips
2 cups (about a sleeve) of Halloween Oreos crushed into chunky pieces (think fourth sized pieces – not crumbs; you can also save some to press onto the tops of the cookies before baking)


Preheat your over to 350 degrees Fahrenheit.

In a mixing bowl combine flour, salt, and baking soda. In a separate mixing bowl mix coconut oil, sugars, egg replacer, and vanilla until smooth and kind of frothy-looking. Combine the dry ingredients with the wet and add the non-dairy milk when the dough starts coming together. Once combined, add chocolate chips and Oreo pieces, mixing until evenly distributed.

On a parchment-lined baking sheet, drop rounded walnut-sized balls two inches apart. If you have extra cookie pieces, you can press them into the tops of the dough balls for better photo opportunities.

Bake for 15 minutes, until the edges are golden. Let cool for about 15 minutes, then monster munch away!

Cookies can be stored in a container or a wrapped plate to maintain their crunch and shape.

Recipe inspired by The First Year Blog and veganized/Halloweenized by MissMuffCake.

Be sure to check out MissMuffCake on Instagram, Facebook, Etsy, and her website!

Stay spooky!


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