- 1 cup gluten-free flour plus extra for dusting
- 1/2 tablespoon granulated stevia
- 1/3 cup raw cacao powder
- 75 g cold unsalted butter diced
- 1/4 cup milk
Chocolate Buttercream Frosting
- 2 tablespoon unsalted butter room temperature
- 2 tablespoon rice malt syrup
- 2 tablespoon raw cacao powder
- 1/2 teaspoon vanilla extract optional
- Preheat the oven to 180 degrees and line a large baking tray with baking paper.
- 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.
- 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.
- 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.
- Place in the oven and bake for 10 minutes, until edges are crisp. Once cooked, remove from the oven and allow to cool.
- In the meantime, prepare the Chocolate Buttercream Frosting by adding all ingredients in a mixing bowl and whisking until thoroughly combined and fluffy.
- Spread around 1 teaspoon of Chocolate Buttercream Frosting over each cookie and serve.
NB: All main course recipes use quantities from the ‘Female Healthy Weight Maintenance’ Stream of the 28 By Sam Wood program. So if you’re a male, feel free to bulk it up.
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