Dessert: Spiced Chocolate Bat Cookies

Recipe by Liza Jernow These spicy chocolate cookies are the perfect spooky Halloween treat.

This recipe includes fertility superfoods such as:

Cinnamon

Health and fertility benefits of Spiced Chocolate Bat Cookies

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

2 1/2 c. flour
1/2 c. dark chocolate powder
1/2 tsp. ground cardamom
1/2 tsp. ground cinnamon
1/2 tsp. fine sea salt
1/2 tsp. baking soda
1/2 tsp. baking powder
3/4 c. dark brown sugar
1 1/2 stick unsalted butter
1 large egg
1/2 c. unsulphered molasses
Silver edible sugar pearls
granulated sugar

Instructions

In a large bowl whisk together first 7 ingredients until well combined; set aside.
Place sugar and butter in a large bowl; beat using the paddle attachment of an electric mixer. Add egg and beat until pale and fluffy, about 4 minutes. Add molasses, and mix to combine. Add flour mixture and beat until just combined, about 1 minute.
Divide dough in half. Place each between two pieces of parchment paper, and roll to a 3/8-inch-thick disk. Refrigerate 1 hour.
Heat oven to 325 degrees F. Dust countertop with cocoa powder.
Transfer dough to countertop and cut cookie shaped with a 6-inch bat-shaped cutter (see note) or desired size (adjust baking time accordingly). Repeat with remaining dough. Place 1 inch apart on parchment paper–lined baking sheets.
Bake about 12 minutes, rotating baking sheets halfway through baking, until cookies are crisp. Lightly press 2 sugar pearls into each cookie for eyes. Let cookies cool for 5 minutes on baking sheets; transfer to wire rack to cool completely.
Use a pastry brush to lightly coat the tops of the bat wings with water. Sprinkle with sugar and allow to set.

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