In a large bowl, cream together the vegan margarine, granulated sugar, and brown sugar until smooth and fluffy. Then add the almond milk and vanilla extract, mixing until fully combined.

In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.

Gradually mix the dry ingredients into the wet mixture until a dough forms. Divide the dough into 3 portions and mix in vegan food coloring (green, purple, orange) into each batch.

Roll the dough into 1-inch balls. Place the dough balls on a baking sheet lined with parchment paper, spacing them apart. Gently press vegan candy eyes into the tops of the dough balls.

Place the cookie sheet with the dough balls into the fridge to chill for 20 minutes. This helps them maintain their shape while baking.

Preheat the oven to 350°F (175°C). Once the dough has chilled, bake the cookies for 8-10 minutes. Avoid overbaking to keep the colors vibrant and the cookies chewy. They should just begin to set but remain soft in the center.

Remove from the oven and allow to cool on the baking sheet for a few minutes before transferring them to a wire rack.