Are you within the Halloween spirit but? If not, seize some black cocoa or some Hershey’s Particular Darkish Cocoa, get out the Halloween cookie cutters, put in your witch hat and bake some bat and cat vegan chocolate graham crackers.These cute cookies are flippantly sweetened with maple syrup and use complete wheat flour. That makes them more healthy than your common Halloween deal with.The Satan Is Within the DetailsMy good friend, Jenni Area completely makes enjoyable of me for my detailed adorning on my vegan Halloween cookies. I’ve to confess it does take a while to poke 2 eyes in every cookie individually. However the ohs and ahs make it greater than price it.I exploit a chopstick to make the eyes earlier than I bake them. You can additionally make Fork and Beans home made googly eyes to make them much more excessive.Can I Make These Vegan Chocolate Graham Crackers Gluten-Free?Sure, simply use a gluten free baking mix as a substitute of the wheat flour.Can I Make These Oil-Free?Kind of… What I imply is they are going to not be crunchy like cookie crackers. As a substitute they are going to be a gentle cookie. If that’s okay with you it’s definitely okay with me. Simply use banana, applesauce, candy potato puree or pumpkin rather than the oil.That is simply one of many 25 spooky recipes you’ll discover in my Halloween e-cookbook, The Ghoulish Gourmand Halloween e-Cookbook, get the Kindle model at Amazon for $3.99.Extra Halloween Recipes to TryVegan Halloween Cookies: Creepy Bats and Cats Chocolate Graham CrackersThese cute chocolate cookies are only a contact candy from maple syrup. The midnight black shade comes from the particular darkish cocoa powder. These are crunchy and are nice dipped within the Spooky Candy Potato Oatmeal Cookie Dip recipe from The Ghoulish Gourmand Book.Servings: 6 to eight servingsAuthor: Kathy HesterIngredientsdry elements:1 half cups complete wheat flour2 tablespoons Dutch-processed cocoa powder like Hershey’s Particular Dark1/2 teaspoon baking soda1/2 teaspoon saltwet elements:1/four cup maple syrup1/four cup delicate oil I used an avocado-coconut blend1/four cup nondairy milkInstructionsPreheat your oven to 350°. Put together 2 giant cookie sheets by oiling or masking with parchment paper.Combine all of the dry elements in a medium-sized mixing bowl. Add the moist elements to the dry elements and lower in with a pastry cutter or 2 forks. Use your fingers to make a ball. If the dough is simply too crumbly, add one other tablespoon of nondairy milk and take a look at once more.Roll out ¼ of the dough at a time on a floured work floor right into a medium thickness. Use bat and cat cookie cutters to chop out shapes and gently place them on the baking sheet.Repeat till all of the dough is used. In the event you use medium-sized cookie cutters, these might want to bake for about 10 minutes. The cookies will probably be crunchy.