Black Cat Halloween Sugar Cookies
These black cat Halloween sugar cookies are soft and chewy with a smooth coating of dark chocolate and beady green eyes for the perfect spooky treat. They're easy to make and customizable using your favorite Halloween cookie cutters. Made gluten free and dairy free too!
Servings: 20 Cookies
Calories: 202kcal
Ingredients
For the sugar cookies
- 1 egg
- ¼ cup maple syrup
- 2 tablespoon coconut oil melted and cooled
- 1 teaspoon vanilla
- 2 cups almond flour
- ¾ cup tapioca flour plus a little more for rolling out the dough
- ½ teaspoon baking soda
For the chocolate coating
- 10 oz dark chocolate
- 2 tablespoon coconut oil
To decorate
- green sprinkles
Instructions
- Preheat oven to 350 F. In a mixing bowl, whisk together the egg, maple syrup, coconut oil, and vanilla until well combined.
- Add the almond flour, tapioca flour, and baking soda to the bowl and fold into the batter until a large ball of dough forms. The dough should be pillowy soft, not sticky.
- Place a piece of parchment paper down on a flat surface and sprinkle with extra tapioca flour. Roll out the dough to ½ inch in thickness. Use the cat cookie cutter to cut shapes out of the dough. Remove the excess dough around the shapes and transfer the cat cookies to a pan. Repeat with remaining dough until you have used up all the dough. Bake in the oven for 7 - 8 minutes until the edges start to turn a light golden brown. Let the cookies cool before dipping in chocolate.
- Melt the dark chocolate with the coconut oil in a double boiler or in a bowl over a pot of simmering water (be careful not to let any water get into the chocolate). Pour the melted chocolate into a shallow bowl and dip each cooled cookie into the bowl to coat with chocolate. Use a fork or a candy tool to do this. Allow excess chocolate to run off the cookie before placing it on a wire rack. Position two green sprinkles on the cat's head for eyes then transfer the rack to the fridge to let the chocolate set for about 30 minutes and enjoy!
Notes
Tapioca flour substitute : Swap with arrow root starch if needed.
Storing : Because these Halloween treats are coated in chocolate, they need to be kept in the fridge until ready to enjoy. Store in an airtight container after the chocolate has set. This will prevent the cookie from drying out.
Tempered chocolate : If you want to go the extra mile and temper the chocolate so it's hard and shiny at room temperature, this post walks you through all the steps.
Nutrition
Calories: 202kcal | Carbohydrates: 16g | Protein: 4g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 9mg | Sodium: 34mg | Potassium: 115mg | Fiber: 3g | Sugar: 6g | Vitamin A: 17IU | Calcium: 40mg | Iron: 2mg