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Not-So-Bat-For-You Cookies

By Meg Yonson

I Quit Sugar - Gluten-free Halloween Cookies
  • 16 servings
  • Prep - 20 mins
    Cooking - 10 mins
  • Total - 30 mins
I Quit Sugar - Gluten-free Halloween Cookies

Although these cookies are shaped as bats, there’s nothing scary about what’s inside! We’ve ditched the artificial colours, flavourings and bucket-loads of sugar that usually come with halloween treats for good, wholesome ingredients.  

Servings: 16
Preparation: 20 mins
Cooking: 10 mins

Tags: , , , ,

Ingredients

  • 1 cup gluten-free flour, plus extra for dusting.
  • 1/2 tablespoon granulated stevia.
  • 1/3 cup raw cacao powder.
  • 75 g cold butter, diced.
  • 1/4 cup milk.
  • 1/3 cup Chocolate Buttercream Frosting (see note).

Directions

1. Preheat the oven to 180 degrees and line a large baking tray with baking paper.

2. Add the flour, stevia and raw cacao powder to a large mixing bowl. Toss to combine. Add in the cold butter and rub it into the flour with your fingertips until the mixture resembles fine breadcrumbs. Add in the milk and combine with the flour until you form a dough.

3. Transfer the dough to a lightly floured surface and knead until smooth. Roll dough out between two sheets of baking paper until about 5mm thick.

4. Using a bat cookie cutter, cut as many bats as you can. Place onto prepared baking tray. Roll up the remaining dough and roll out between baking sheets again and repeat the process until you have about 16 bite-sized chocolate bats.

5. Place in the oven and bake for 10 minutes, until edges are crisp. Once cooked, remove from the oven and allow to cool.

6. Spread 1 teaspoon of Chocolate Buttercream Frosting over the cookies and serve.


Note

Find the recipe for a delicious Chocolate Buttercream Frosting here.

I Quit Sugar - Gluten-Free Halloween Cookies

Although these cookies are shaped as bats, there’s nothing scary about what’s inside! We’ve ditched the artificial colours, flavourings and bucket-loads of sugar that usually come with halloween treats for good, wholesome ingredients.

Ingredients

  • 1 cup gluten-free flour, plus extra for dusting.
  • 1/2 tablespoon granulated stevia.
  • 1/3 cup raw cacao powder.
  • 75 g cold butter, diced.
  • 1/4 cup milk.
  • 1/3 cup Chocolate Buttercream Frosting (see note).

Directions

1. Preheat the oven to 180 degrees and line a large baking tray with baking paper.

2. Add the flour, stevia and raw cacao powder to a large mixing bowl. Toss to combine. Add in the cold butter and rub it into the flour with your fingertips until the mixture resembles fine breadcrumbs. Add in the milk and combine with the flour until you form a dough.

3. Transfer the dough to a lightly floured surface and knead until smooth. Roll dough out between two sheets of baking paper until about 5mm thick.

4. Using a bat cookie cutter, cut as many bats as you can. Place onto prepared baking tray. Roll up the remaining dough and roll out between baking sheets again and repeat the process until you have about 16 bite-sized chocolate bats.

5. Place in the oven and bake for 10 minutes, until edges are crisp. Once cooked, remove from the oven and allow to cool.

6. Spread 1 teaspoon of Chocolate Buttercream Frosting over the cookies and serve.

Note

Find the recipe for a delicious Chocolate Buttercream Frosting here.

I Quit Sugar - Gluten-Free Halloween Cookies