These DIY Frankenstein Cookies are the perfect Halloween family activity & treat! Matcha Sugar Cookies are soft, chewy & cut-out friendly! Decorate with naturally colored, Vegan Chocolate Royal Icing to look like just like little Frankensteins!
Have some spooky fun with these Vegan DIY Frankenstein Cookies! I just LOVE Halloween fun and I love easy activities I can do with my toddlers!
Vegan Matcha Cookies
Are you a Matcha Lover?? I LOVE matcha, but I love coffee more. 🤫 BUT that's the perfect excuse to make these cookies!! Enjoying a matcha cookie WHILE also sipping on coffee... um yes. Sign me up for that party please. ☕
These cookies are full of earthy matcha flavor, and balanced out by the sweetness, so even my kids love them, it doesn't hurt that they're super fun to make and topped with yummy chocolate icing!
Picking your Matcha
When choosing your matcha, try to pick a good quality brand that is a vibrant green color. The brighter the better, usually in quality and in taste. Rishi has a very vibrant and fresh matcha that is great for these cookies.
If your matcha is not super vibrant and you would like your Frankensteins to be nice and green, don't hesitate to add some food coloring! There is some great natural coloring options out there now! Watkins brand has a great option. Simply add a few drops into your "Wet Ingredients" step of the recipe and carry on!
DIY Frankenstein Cookies
Making the cookies are very simple. Simply whisk together your wet ingredients in a bowl, whisk together your dry ingredients in another and then combine the two! Your dough may seen dry at first, DON'T PANIC and DON'T add more liquid. Keep mixing, using your hands if necessary until it comes together!
The dough is then ready to roll out and cut. No need to chill. Grab a sheet of parchment or a silicone mat, lightly flour the surface of the mat and the dough and then roll it out. You can cut these with cookie cutters or just grab a pizza cutter and cut into rectangles or squares to make your own easy Frankenstein head.
Vegan & Chocolate Royal Icing??
Yup AND it's good. I have to fight back the toddlers from straight up eating this with a spoon. The secret and unavoidable (in my opinion) trick for a good vegan royal icing is aquafaba.
If you haven't experimented with aquafaba yet, you've gotta give it a try! It really is an amazing tool in a vegan kitchen. It's the secret ingredient to a great fluffy mousse to royal icing! Just save the liquid from those beans! I prefer the liquid from a can of chickpeas, as I feel is has the most neutral flavor.
In a VERY CLEAN bowl, use a hand mixer or a stand mixer with the whisk attachment to whip that liquid till it forms peaks so stiff that you can hold the bowl over your head with none coming out. (Try at your own risk! 😉) Then keep going, adding in your confectioner's sugar and coloring of choice till nice and shiny and thick.
For these cookies, I've naturally colored the icing with food grade activated charcoal and cocoa powder. The icing is a dark grey and tastes chocolatey and sweet! The activated charcoal helps obtain a darker color, but I don't recommend over-doing it, it won't effect the taste much, but it may change the texture of the icing. The amount listed should be just enough!
The icing will start soft, but firm up as it sits on the counter.
Pin it for later ⬇
Did you make this recipe? Please leave a comment and ⭐⭐⭐⭐⭐ rating below! Take a picture and tag me on Instagram @samcookskindness !
Frankenstein Cookies (Matcha Sugar Cookies)
- 3 tablespoons melted vegan butter
- 1 teaspoon vanilla extract
- 2 teaspoons flaxseed
- ¼ cup plant based milk
- 2-4 drops natural green food dye* optional for a brighter green cookie
- ½ cup organic cane sugar
- 1 cup all purpose flour 120g
- ½ cup almond flour 56g
- 2½ tablespoons arrowroot flour 23g
- 1 tablespoon matcha powder
- ¼ teaspoon salt
- ½ teaspoon baking soda
Vegan Royal Icing (makes enough for 2-3 batches of cookies)
- 2½ tablespoons aquafaba liquid from a can of chickpeas, low sodium preferred
- 1 cup organic confectioner's sugar
- ½ tablespoon food-grade activated charcoal powder*
- 1 tablespoon cocoa powder
Matcha Frankenstein Cookies
- Pre-heat oven to 375°
- In a small bowl whisk together wet ingredients and set aside
- In another mixing bowl, whisk together all dry ingredients
- Add wet to dry ingredients, mix to combine. Dough may feel dry at first, don't add more milk. Use your hands to knead it together until just combined and no dry flour is left in bowl.
- Lightly flour a parchment sheet and place dough on top. Lightly dust top of dough with flour and roll out to about about ⅓ inch thick
- Gently cut out desired shapes and transfer to a parchment lined cookie sheet, leaving a little space between each cookie. Alternatively, for Frankenstein cookies, place parchment on a large cutting board and carefully use a pizza cutter to cut into 12-14 rectangles or squares. (Reroll any extra dough and cut into desired shape)
- Bake for 8-9 minutes and allow to cool for 10-15 minutes before moving to wire rack. Allow to fully cool before icing.
Black Vegan Royal Icing
- In very clean mixing bowl add aquafaba. Use stand or hand mixer to whip aquafaba for about 5-8 minutes until stiff peaks form. (When ready mixture should be thick enough to stay in bowl when flipped upside down)
- Slowly sift in confectioner's sugar, charcoal and cocoa powder and continue to beat on a low speed until thick.
- Put into a piping bag or a ziplock bag with a small cut at the corner. (start the cut very small and make bigger if needed). Decorate cooled cookies as desired! Icing will firm up the longer they sit out.
Leave a Reply