Chocolate Sugar Cookie Bats (Gluten, dairy, egg, soy, peanut & tree nut free; top-8-free; vegan)
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Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 18 cookies
 
A chocolaty treat that's spooktacular. Kids can enjoy rolling and cutting out the shapes, just like regular sugar cookie dough, but with a fun chocolate twist. These Chocolate Sugar Cookies Bats are free of: wheat, dairy, egg, soy, peanut & tree nut free; top-8-free & vegan.
Ingredients
Instructions
  1. In a stand mixer, with the paddle attachment, place all of your dry ingredients, except for the flour and cocoa. Using a fine mesh strainer, shift the flour and cocoa powder into the dry ingredients. I typically don't go to this trouble, but cocoa can tend to ball up, and since you will have no frosting to cover these cookies, you want the batter to be even and fine with no lumps.
  2. Give all the dry ingredients a minute of mixing on low speed.
  3. Gradually add all of the wet ingredients. Stir until everything is incorporated.
  4. The dough will be sticky. Cover with plastic wrap and put in the fridge to chill for one hour.
  5. Uncover the dough, and sprinkle a clean surface with cocoa powder. (You don't want to do traditional flour, as it will leave white spots on your dough.) If needed, dust your rolling pin with cocoa powder too.
  6. Roll out the dough to uniform thickness, about ¼ inch thick (unless you like a different size).
  7. Cut the shapes out and gently place them on a greased baking sheet.
  8. Bake at 350 for just 7-8 minutes. (Time may vary depending on the thickness and shapes of your cookies.) The cookies will still look soft when you pull them out. Your best indicator is your nose. When you start to smell them, get them out! If you leave them too long, they'll be too hard. Allow them to cool on the pan 1-2 more minutes, and then carefully transfer to a wire wrack to finish cooling.
  9. Once they are thoroughly cool, apply your choice of eye balls (or red frosting for red beady eyes). You can stick the eyes on with coloring gel, or simply with honey or maple syrup.
  10. Store in a air-tight container when not serving.
Notes
Recipe by Allergy Awesomeness at https://allergyawesomeness.com/chocolate-sugar-cookie-bats/