Chill the Mini Sun Cups in the fridge for about 30 minutes. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

In a small bowl, combine 1 tablespoon of Bob's Red Mill Egg Replacer with 2 tablespoons of water. Let it sit to become slightly gel-like.

In a large mixing bowl, cream together the SunButter, organic brown sugar, and granulated sugar on medium speed for 2-3 minutes until light and fluffy.

Add the prepared egg replacer, dairy-free milk, and vanilla extract to the creamed mixture. Mix on low speed until just combined.

In another bowl, whisk together all-purpose flour, baking soda, and salt. Gradually add to the wet mixture, mixing until just combined.

Scoop out dough and divide it into 24 equal balls. Roll each in sanding sugar, then place 2 inches apart on the baking sheet.

Bake in the preheated oven for 10-12 minutes until lightly golden. Let cool on the pan for 5 minutes before transferring to a wire rack.

Press a chilled Mini Sun Cup into the center of each cookie. Melt vegan chocolate chips and pipe out legs and attach candy eyes.

Refrigerate cookies for about 10 minutes to set the chocolate.