A chocolaty treat that’s perfectly spooky for Halloween. Kids can help roll and cut the shapes just like with regular sugar cookie dough, but these have a delicious chocolate twist. These Chocolate Sugar Cookie Bats are free of wheat, dairy, egg, soy, peanut and tree nuts; they are top-8 allergen free and vegan.
I used to not be very into Halloween, but since having kids I find myself embracing little seasonal traditions more and more. Making themed treats is one of the easiest ways to make the season feel special. My kids love anything that looks fun, and I love seeing their faces light up when something simple becomes festive.
These cookies started as a curiosity about turning classic sugar cookie dough into a chocolate version. Traditional sugar cookies are wonderful, but adding cocoa gives a rich, almost brownie-like flavor that’s irresistible. Since Halloween colors lean toward black and orange, a naturally dark chocolate dough felt like the perfect canvas for bat shapes.
This recipe is intentionally allergy-friendly, so it’s suitable for gatherings where guests may need top-8-free and vegan options. The dough can be rolled and cut just like regular sugar cookie dough, and kids typically enjoy the hands-on process—rolling, cutting, and decorating. If you like, frost or decorate them, but they’re delicious plain, too.
Because my boys have been into superheroes and bats for a while, chocolate bat-shaped cookies felt like a perfect match. We made a day of it: rolling dough, cutting bat shapes, and placing little edible eyes for a playful finish. My son even helped while wearing a Halloween costume; seeing kids wear costumes beyond one night makes the season last a little longer and adds extra joy to the kitchen.
For decorating, you can add small candy eyes to make the bats friendly and kid-appealing. If you prefer a spookier look, a tiny dot of red frosting gives a beady-eye effect. If store-bought eyeballs are a concern because of ingredient lists, you can pipe small red dots of allergy-friendly frosting instead. Use what works for your family’s dietary needs.
These cookies are a fun way to start a new Halloween baking tradition. They are simple enough for family baking sessions and flexible enough to adapt to different dietary requirements. Whether you make them with kids or for a party, the chocolate bat shapes are festive, tasty, and easy to share.
The following notes are intended to help with ingredient choices and substitutions.
Chocolate Sugar Cookie Bats
18 cookies
30 minutes
8 minutes
38 minutes
A rich chocolate sugar cookie shaped like bats. These cookies are ideal for family baking, allergy-friendly gatherings, and kid-friendly decorating sessions.
Ingredients
- 3/4 cup (one and a half sticks) vegan butter
- 1 cup granulated sugar
- 1 flax egg (1 tablespoon ground flax seed mixed with 2.5 tablespoons water)
- 1 teaspoon vanilla extract
- 1 and 1/2 cups gluten-free flour
- 3/4 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon xanthan gum
- Pinch of salt
- Fine mesh strainer
- Rolling pin
- Bat cookie cutters
- Candy eyeballs or small dots of colored frosting
Instructions
- In a stand mixer fitted with the paddle attachment, combine the dry ingredients except the flour and cocoa. Sift the flour and cocoa into the dry mix using a fine mesh strainer to avoid lumps.
- Mix the dry ingredients on low speed for about one minute to incorporate evenly.
- Gradually add the wet ingredients and stir until the dough comes together. The dough will be slightly sticky.
- Cover the dough and chill in the refrigerator for one hour to make it easier to roll.
- When chilled, dust a clean surface and your rolling pin with cocoa powder (not regular flour, which can leave white specks). Roll the dough to an even thickness, about 1/4 inch, or your preferred thickness.
- Use bat-shaped cookie cutters to cut out shapes, and place them gently on a greased or lined baking sheet.
- Bake at 350°F (about 175°C) for 7–8 minutes. Baking time will vary with thickness and shape; remove when you can smell them and edges are set but centers remain slightly soft. Overbaking will make them too hard.
- Allow cookies to cool on the pan for 1–2 minutes, then transfer to a wire rack to finish cooling completely.
- Once fully cooled, attach candy eyeballs or pipe small dots of colored frosting for eyes. Use a little honey, maple syrup, or gel icing to adhere decorations if needed.
- Store cookies in an airtight container when not serving to keep them fresh.
Notes
Ingredient labels can change, so always check any packaged decorations like candy eyes for allergens or non-vegan ingredients. If you prefer fully vegan decorations, look for products labeled vegan or make simple frosting eyes at home. These cookies adapt well to different flour blends and substitutions—adjust as needed to suit your family’s dietary needs.
Don’t forget to pin this recipe for later and enjoy making a new Halloween tradition with your family.
If you enjoyed these cookies, try other allergy-friendly Halloween treats and ideas to keep the season fun and inclusive for everyone.