Skip To Content
JEWISH. INDEPENDENT. NONPROFIT.
Food

A Classic Jewish Cookie Gets A Halloween Makeover

Photograph by Liza Schoenfein

Today’s the day to get your black and orange on — and that includes food.

You want to be festive, but you may not want to overindulge completely. Get ready to kill two birds with one two-toned stone. Well, at least with one two-toned cookie.

I give you my recipe for vegan, gluten-free and sugar-free black-and-orange cookies. While they may sound dry (pun intended), the coconut-based frosting lends a satisfying sweetness to the whole-grain-based cookie.

These treats are also versatile. Where I used soy milk, feel free to substitute your favorite nut milk. For the sweetener, I went with blackstrap molasses, but maple syrup or agave nectar would work as well. If you’re looking for a lighter-colored cookie, opt for light agave.

There’s also some flexibility in your choice of flour. You can use a pre-mixed gluten-free flour (Bob’s Red Mill makes a good one), or else combine arrowroot starch with millet or amaranth flour — two of my favorites, both for their fluffy consistencies and their health benefits. If you’re blending millet flour yourself, just be sure to blend until the millet becomes a fine powder. This will keep the cookies from being grainy.

And my Nana says Halloween is for pagans…

Related

Hadas Margulies is a holistic health coach and a former Forward food intern. Follow her on Instagram, @holistichomie

Black-and-Orange Cookies

Wet Ingredients

½ cup soy milk
1 teaspoon lemon juice
1/8 cup coconut oil
1/8 cup almond butter
¼ cup blackstrap molasses, maple syrup or agave
1/8 teaspoon apple cider vinegar

Dry Ingredients

2 1/4 cups gluten free baking mix or ¼ arrowroot starch and 2 cups millet flour
½ teaspoon vanilla extract
2 tablespoons flaxseed powder
1 teaspoon baking soda
½ teaspoons salt

For the frosting

3 tablespoons coconut butter
1 tablespoon agave
2 teaspoons coconut oil

For the orange:

Add 1 tablespoon carrot juice

For the black:

Add one tablespoon cacao powder

1) Preheat oven to 350˚ F.

2) Mix dry and wet ingredients separately before mixing together well.

3) Make 10 to 12 round and slightly flattened cookie balls. Bake on a lined baking sheet for 10 minutes.

4) Mix the black and orange frostings separately in two separate bowls.

5) Once the cookies have cooled, spread each colored frosting on half the cookie with an offset spatula or butter knife.

A message from our CEO & publisher Rachel Fishman Feddersen

I hope you appreciated this article. Before you go, I’d like to ask you to please support the Forward’s award-winning, nonprofit journalism during this critical time.

At a time when other newsrooms are closing or cutting back, the Forward has removed its paywall and invested additional resources to report on the ground from Israel and around the U.S. on the impact of the war, rising antisemitism and polarized discourse..

Readers like you make it all possible. Support our work by becoming a Forward Member and connect with our journalism and your community.

—  Rachel Fishman Feddersen, Publisher and CEO

Join our mission to tell the Jewish story fully and fairly.

Republish This Story

Please read before republishing

We’re happy to make this story available to republish for free, unless it originated with JTA, Haaretz or another publication (as indicated on the article) and as long as you follow our guidelines. You must credit the Forward, retain our pixel and preserve our canonical link in Google search.  See our full guidelines for more information, and this guide for detail about canonical URLs.

To republish, copy the HTML by clicking on the yellow button to the right; it includes our tracking pixel, all paragraph styles and hyperlinks, the author byline and credit to the Forward. It does not include images; to avoid copyright violations, you must add them manually, following our guidelines. Please email us at [email protected], subject line “republish,” with any questions or to let us know what stories you’re picking up.

We don't support Internet Explorer

Please use Chrome, Safari, Firefox, or Edge to view this site.