Halloween is only 18 days away.
It will be different this year, indeed. But it doesn’t mean it can’t be fun. Like every other holiday, this crazy year will change the traditions. But it’s our job to make the most of it and keep things fun.
Halloween spirit has been alive in our home since October 1, and will last until the October 31. That’s right, it’s Halloween month.
It’s a Halloween movie every night, hot apple cider, pumpkin spice coffee, creative costumes all over social media and pumpkin decorating… It’s keeping the spirit of Halloween alive even though we are far away and social distancing by sending a Halloween package to our little niece with Halloween colouring books, chocolates and Halloween-themed bows for her hair. It’s cooking pumpkin pasta, pumpkin soup, pumpkin pie and of course, vegan sugar cookies!
– 3/4 cup granulated sugar
– 1/2 cup of oat milk
– 1 1/2 cups of all purpose flour
– 1 tsp baking soda
– pinch of salt
– 1 tbsp maple syrup
– pumpkin spice to taste
– 3/4 cup powdered sugar
– plant-based food colouring
– Preheat oven to 350 degrees Fahrenheit.
– Set aside half the oat milk for the icing. Keep 1/4 cup for the dough
– Mix the flour, baking soda, salt and granulated sugar together.
– Add the maple syrup, pumpkin spice, and oat milk.
– Once all the ingredients are sticking together in one big ball, put flour in your hands and manipulate the dough into a soft ball.
– Transfer the ball to your counter or a board you’ve covered in flour beforehand.
– Roll the ball of dough leaving enough thickness for your cookies to be chewy.
– Use cookie cutter tools and put the Halloween cookies onto a baking sheet.
– Bake for 8-12 minutes or until golden brown.
– Mix the powdered sugar with oat milk until you achieve a nice icing consistency.
– Separate the icing in small containers and mix with colouring of your choice (one orange, one green…)
– When your cookies are ready, let sit until cool before decorating.
Happy Halloween Month!