Spooky Bats, Cats and Owls make perfect Chocolate Hallowe’en Cookies.
My kids thought the chocolate cookies on their own were a bit plain….so we jazzed them up a bit and made them Sandwich Cookies. Delicious!
I adapted this recipe from the Everyday Food Magazine.
Dairy, Egg, and Peanut/Tree Nut Free Chocolate Sandwich Cookies
1 1/2 cups unbleached all-purpose flour (spooned and leveled)
3/4 cup dairy-free cocoa
1/2 tsp kosher salt
1/2 tsp baking soda
1 1/2 sticks of Earth Balance (dairy-free margarine)
1 cup granulated sugar
2 tbsp water
In a large bowl, cream dairy-free margarine and sugar until lightened in colour.
Beat in water until well combined.
In another bowl, combine flour, dairy-free cocoa, salt and baking soda.
Slowly add dry to wet until combined.
Divide dough in half and form into two disks.
Wrap each disk in plastic wrap.
Refrigerate until firm, approximately 45 minutes. (can leave up to 2 days)
Lightly flour a sheet of wax paper or plastic mat.
Roll dough 1/4 inch thick with a rolling-pin.
Dip cookie cutters in flour and cut out shapes.
When completely cooled, ice one side of cookie with Dairy Free Vanilla Icing, and press a similar cookie to make a Sandwich Cookie.
Put a spoonful of Dairy Free Vanilla Icing in a small plastic ziplock bag. Snip a tiny piece of one corner off. Squeeze icing out of hole to make small dots for the eyes or any other details on the cookies.
Always CHECK INGREDIENTS each time you purchase products.
Have you adapted similar recipes for your own food allergy needs? I’d love to hear about them. Please share in the comments!