This is how I envisioned my cookie idea. My hubby bought me these cool ass cookie cutters a few years ago and I made these for Hallowe’en that year. The cookies weren’t super healthy and I just used a recipe I found online. I was hoping to make a gluten recipe and make it a bit healthier.
They didn’t quite work out. I didn’t want to use food colouring as it is so scary sounding! I saw a healthier alternative to food colouring at Whole Foods, but it was out of my price range. Especially since I only wanted to use them for this recipe. My friend Di said it would be easy to make some myself out of beets. She always makes everything sound so easy. The colour didn’t turn out as I had hoped – but it beats using red # whatever from a package. Sadly, most of my halloween plans fell through this year. I’m actually going to be away for halloween which somewhat bummed me out – but not much since it involves fun travel plans (post coming on this!). And I was SUPER excited as I was supposed to be hosting a Halloween potluck with my vegan girls group this year. I asked everyone to dress up in costume and bring a halloween-themed snack. But I’m sick with a cold and had to cancel. BOO! Despite feeling crappy, I managed to make these so I could least share a cool recipe =) And Miss Robin suggested we have a Nightmare Before Christmas party in December
**Keep in mind that your dough needs to be chilled for awhile, best to make ahead (same with the frosting).
Dismembered Spookies (makes 12 cookies)
- 1 tbsp of ground flax seeds
- 3 tbsp of warm water
- 1/2 coconut sugar
- 1/4 cup cashew butter (any nut butter will probably work)
- 3 tbsp maple syrup
- 1/4 cup Earth Balance, softened
- 1/2 tsp of vanilla (I used bean – extract will work fine)
- 1/4 tsp salt
- 1/2 tsp baking soda
- 1 1/3 cups gluten free flour blend (I used half chickpea/fava blend & half gf all purpose blend)
Combine the flax with warm water in a large mixing bowl and set aside for a few minutes. After a few minutes is up, add the sugar, nut butter, maple syrup, earth balance, vanilla, salt & baking soda to your mixing bowl. Use an electric mixer to mix it (a hand mixer works too!). Add the remaining ingredients and stir until well combined. Then cover with a clean dish towel and put in fridge for at least an hour, preferably 4-8.
While you’re waiting for this to chill, make your frosting – it will have to chill too. I was intrigued by making my own frosting, but didn’t want to use icing sugar and hydrogenated oil like I normally do and found the following recipe. I’d like to experiment more as it didn’t quite turn out how I thought, but it was still pretty good.
Frosting (adapted from Sweetly Raw’s Banana Frosting)
1/2 cup of cashews (soaked at least 4 hours)
1 large banana
2 tbsp of agave
2 tbsp of lemon juice
2 tbsp of coconut oil
1 tsp of vanilla
Combine all ingredients in your blend and blend away! I also added a couple of small piece of steamed beets for the colour (this is optional).
Allow the frosting to chill in the fridge for a few hours.
Take your dough out and place it between two sheets of parchment paper and roll it with a rolling pin until it’s about 3/4 of an inch thick. Use your cookie cutters to make some fun shapes. I threw my parchment paper on a cookie sheet and put it in the freezer to firm up a bit. I left them in for a bout a half hour. Preheat the oven to 350, remove your cookies from the freezer and cook them for 10 minutes. They will come out soft, but will harden up as they cool. Once they have cooled for a half hour, add your frosting.