These Allergy-Friendly Halloween Monster Cookies are vegan, nut-free, soy-free, and sesame-free. WHEW! You can easily make them gluten-free (and Top 9 Free) by swapping a 1:1 gluten-free baking flour.
This fun treat is adapted from my Allergy-Friendly Funfetti Sugar Cookies to add some Halloween flare for everyone to enjoy!
If you are looking for more vegan or allergy-friendly cookies, try these Vegan Lemon Cookies or Vegan Raspberry Thumbprint Cookies.
For more Halloween-inspired cookies and desserts, try these Vegan Frankenstein Rice Krispie Treats or Vegan Spider Web Brownies.
Why You’ll Love These Cookies
- Scary-FUN! – There’s nothing scary about these monsters! These cookies are absolutely adorable and fun for everyone!
- Easy to customize – Use your favorite colors for your Halloween Monsters or use different or more candies to decorate.
- Allergy-friendly – These delicious cookies are made with simple ingredients and they’re allergy-friendly, of course! These make a great option for Halloween Potlucks or bake sales that need to accommodate food allergies.
Ingredients
- Flour – I use all-purpose flour in most of my baking, but you can swap for 1:1 gluten-free baking flour to make this recipe gluten-free.
- White sugar* – You can use granulated white or cane sugar for this recipe. Brown sugar would work as well.
- Canola Oil – Any neutral-flavored oil is fine. Swap for melted unsalted butter (vegan if you need these to remain dairy-free) or melted coconut oil if you prefer.
- Plant milk – I usually stick with oat milk for baking, but you can use any plant milk that meets your dietary needs or preferences.
- Dairy-free candy coated chocolate – You can use any colorful candy pieces you’d like for these monsters – get creative!
- Candy Eyes – Make sure to find candy eyes that meet your specific dietary needs. Some contain shellac which is not a vegan ingredient, while others may contain egg or gluten.
- Baking essentials – Baking soda, baking powder, salt, and vanilla extract finish this recipe off.
Helpful Equipment
In addition to measuring cups and spoons, the following equipment is helpful for this recipe:
- Large cookie sheet
- Large bowl
- Parchment paper (optional)
- Medium cookie scoop (optional)
- 3 smaller mixing bowls
How to Make Allergy-Friendly Halloween Monster Cookies
This is a detailed step-by-step guide on how to make this recipe, including photographs. For the quick version, skip ahead to the recipe card below!
Preheat the oven to 350 degrees Fahrenheit.
In a large mixing bowl, add the oil, plant milk, vanilla extract, and sugar. Mix until the sugar begins to dissolve.
Add in the remaining dry ingredients. Mix until the dough is cohesive enough to form balls, but not too wet.
Separate the dough into 3 bowls then add 8-10 drops of food coloring into each separate bowl. Mix the dough until the coloring is evenly distributed.
You can easily make a double batch of cookies using this recipe or divide the dough into more or fewer parts and use any combination of colors you’d like!
Using a cookie scoop or spoon, portion the dough into small balls and place onto a prepared baking sheet. I use a medium cookie scoop (about 1 1/2 tablespoons of dough) for this recipe to get more cookies, and I usually get about 24 cookies, 8 per color. Use a smaller scoop for smaller cookies.
Add 2-3 chocolate candies per cookie pressing slightly into the cookie dough balls.
Bake cookies at 350 F for 13-16 minutes or until the cookies are slightly golden brown.
Remove the cookies from the oven and immediately press several different-sized candy eyes into each cookie.
Allow the cookies to cool fully on the baking sheet for firmer cookies. For more chewy cookies, transfer to a wire rack to cool. Enjoy!
Variations
- Use chocolate chips instead of candy-coated chocolate pieces for spooky chocolate chip cookies!
- Add any of your favorite mix-ins like pretzel pieces, peanut butter chips, or crushed potato chips – throw in the kitchen sink!
How to Store
- Room Temp: Store leftover cookies in an airtight container at room temperature for 5-7 days.
More Tips
- Not vegan? Use dairy milk instead of plant milk or use melted butter instead of oil.
- Gluten-free? Swap for a 1:1 gluten-free baking flour replacement.
FAQ: Allergy-Friendly Halloween Monster Cookies
Yes! You absolutely can freeze the baked cookies. Just make sure they are fully cooled first.
Absolutely! Use any bake-safe candy you’d like to add your own flair to these cookies. You can even use mini vegan marshmallows!
Allergy-Friendly Halloween Monster Cookies
Equipment
- Parchment paper (optional)
- Cookie scoop (optional)
- 3 mixing bowls
Ingredients
- 1 ½ cup all-purpose flour
- ¾ cup sugar*
- ⅓ cup canola oil
- ¼ cup plant milk
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp vanilla extract
- 8-10 drops each 3 different food colorings
- ¼ cup dairy-free candy coated chocolates
- ¼ cup candy eyes different sizes if desired
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- In a large mixing bowl, add the oil, plant milk, vanilla extract, and sugar. Mix until the sugar begins to dissolve.
- Add in the flour, baking soda, baking powder, and salt. Mix until the dough is cohesive enough to form balls, but not too wet.
- Separate the dough into 3 separate bowls then add 8-10 drops of different food colorings into each bowl. Mix the dough until the coloring is evenly distributed.
- Using a cookie scoop or spoon, portion the dough into small balls and place on a parchment-lined baking sheet. I use a smaller scoop for this recipe to get more cookies, and I usually get about 24 cookies, 8 per color.
- Add 2-3 chocolate candies per cookie pressing slightly into the dough ball.
- Bake at 350 F for 13-16 minutes or until the cookies are slightly golden brown.
- Remove the cookies from the oven and immediately press several different sized candy eyes into each cookie.
- Allow the cookies to cool fully on the baking sheet. Enjoy!
Notes
- Not vegan? Use dairy milk instead of plant milk or use melted butter instead of oil.
- Gluten-free? Swap for a 1:1 gluten-free baking flour replacement.
Nutrition
Please note, while all ingredients used in this recipe have been verified to be vegan and free of applicable allergens at the time of recipe creation, different brands may differ in their ingredients or processing procedures and may change their ingredients at any time. For some recipes, I do include ingredients that are processed in a facility that processes other allergens. Please make sure to check the ingredients and processing procedures for your specific purchases to ensure they meet your dietary needs.
Last Updated on September 18, 2025
Such a cute treat for Halloween! My son loves making these with me!