Coco Bats

Coco Bats

You will need a bat shaped cookie cutter to makes these crunchy crisp chocolate bats are perfect for a healthy Halloween! The kids will love ’em because they’re chocolate sugar cookie dough, but I like them since they have whole wheat flour and are lower in fat than a traditional sugar cookie.

Makes 40 scary bats

Ingredients

3/4 cup trans-fat free margarine, chilled
1 cup granulated sugar
3 egg whites
1 teaspoon vanilla extract
1 1/2 cup whole wheat flour
1 1/2 cup all purpose flour
1/2 cup unsweetened cocoa powder
1 container of cookie sprinkles or 1/4 cup chopped cranberries

Directions

Place the margarine and sugar in a large mixing bowl. Beat until combine. Mix in the egg whites and vanilla. Add the flour and cocoa. Mix until a soft dough begins to form.

Press the dough between two 18-inch sheet of wax paper. Roll the dough out to a 1-inch thickness, keeping it inside the two sheets of paper. Fold in half and refrigerate 1 hour until dough begins to firm.

Preheat oven to 350° F. Remove the dough from fridge and peel back part of the wax paper. Use the cookie cutter to press out the bat shapes. Transfer them to the cookie sheets and use sprinkles or cranberries to form the eyes.

Bake 9 to 10 minutes until the bats are firm. Remove to a cooling rack and allow to cool completely before storing in a air-tight container for up to three days. These bats stay crisp even when stored!

Nutritional Stats Per Serving (1 cookie)

85 calories, 1 g protein, 12 g carbohydrates, 3 g fat (0 g saturated), 0 mg cholesterol, 1g fiber, 44 mg sodium.

Make It A Meal

Serve with Buttermilk Biscuits, Tuna Salad or Chicken Salad.

Wine Pairing

Chardonnay, Pinot Blanc

2 responses to Coco Bats

  1. What would happen if you substituted butter for the margarine? Would the cookies have the same texture?

    I stopped using margarine a few years ago. It seems like a science experiment to me.

    • I hear ya! The reason I don’t use butter here has to do with the high saturated fat content of butter. We all know that butter bakes best, but saturated fat in the “bad” kind that raises blood cholesterol. You could substitute butter, but it would have to be a once in a while treat….

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