Vegan, Gluten-Free Halloween Spookie Cookies

Melt the Chocolate Separately

Melt the dark chocolate and white chocolate in two small heatproof bowls, either using a bain-marie (a bowl set over a pan of gently simmering water) or in short 20–30 second bursts in the microwave, stirring between each burst to avoid burning or seizing.

Loosen with Coconut Milk

Once each chocolate is fully melted and smooth, stir 2 tbsp of coconut milk and roughly ⅔ tbsp of coconut oil into each bowl separately, mixing thoroughly until glossy and well combined.

Spread the Base Layer

Using a small spoon or an offset spatula, spread a thin, even layer of the dark chocolate mixture over the surface of each cookie. Place them in the fridge for 10–15 minutes until just set but not too hard.

Pipe Your Designs

Transfer the white chocolate mixture to a piping bag, snip a small opening in the tip, and pipe your designs over the set dark chocolate base — spiderwebs, ghost outlines, or anything suitably spooky.

Chill to Finish

Return the decorated cookies to the fridge for about 45 minutes, allowing both chocolate layers to fully set before serving or storing.

💡 Pro Tip: If your kitchen is warm, the chocolate can soften quickly once out of the fridge, so it's worth decorating in smaller batches rather than doing all the cookies at once.