Bat Sandwich Cookies (Gluten-Free)
These gluten-free bat sandwich cookies are a perfect combination of Halloween candy and cookie in one delicious treat, making them ideal for a Halloween party. This Halloween treat is made with gluten-free ingredients, they’re great for fall baking, Halloween parties, or your next fall festival.
Gluten-Free Bat Sandwich Cookies
As a chef and nutrition consultant, I love creating recipes that are playful, seasonal, and a little unexpected. I dont usually make Halloween treats, but this year I decided to experiment in the kitchen. The fall season always inspires me to experiment with fun and spooky sweets, especially ones that aren’t super sweet and that kids and adults alike can enjoy. They are fun and look great on the table. Halloween is one of those magical times of year when food can be both delicious and whimsical. Making the, reminded me about having more fun in the kitchen!
These bat sandwich cookies are one of my favorite recipes for a Halloween party or the fall season. They combine everything I love about fall baking: rich chocolate, creamy filling, and a touch of creativity in the kitchen. When I was a kid in Poland, Halloween wasn’t something we celebrated in the same way it is here in the U.S., but once I moved here, I fell in love with the idea of dressing up food for the season. These cookies feel like a bridge between my European roots and the festive energy of Halloween in America.
Why You’ll Love This Recipe
- They’re gluten-free, but you’d never know it, the texture is buttery and crisp.
- They’re a perfect combination of Halloween candy and cookie in one delicious treat.
- They’re fun to decorate with kids or to surprise guests at a Halloween party.
- They make an eye-catching addition to any fall festival dessert table.
- You can customize them with dark or white chocolate for different spooky vibes.
Ingredients for Bat Sandwich Cookies (Gluten-Free)
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Did you know?
What makes these bat sandwich cookies special is how a classic treat gets a spooky makeover. By simply using gluten-free Oreo cookies as wings, you turn an everyday dessert into a fun and spooky sweet that’s perfect for the fall season and Halloween parties.
How to Make Bat Sandwich Cookies
Prepare the dough:
- In a large bowl, beat the butter and sugar until creamy and well combined.
- Add the egg and vanilla extract, and continue beating until fully incorporated.
- Incorporate the dry ingredients:
- In the same bowl, add the gluten-free flour, arrowroot, cocoa powder and salt. Mix with a spatula or with your hands until you form a smooth and uniform dough.
- Chill the dough:
- Shape the dough into a rectangular block, wrap it in plastic wrap, and freeze for at least 3 hours or overnight.
- Process the Oreos:
- Remove the cream filling from the Oreo cookies.
- Crush the cookies, using a food processor or a rolling pin, into small crumbs.
- Shape the cookies:
- Preheat your oven to 350°F (180°C). Remove the dough from the freezer and roll it out with a rolling pin to about
- 1/4 inch (0.5 cm) thick, dusting lightly with flour if needed.
- Sprinkle the crushed Oreos on top of the dough and gently roll them with a rolling pin to help them stick.
- Use a bat-shaped cookie cutter to cut out the cookies, and then carefully transfer them to a baking sheet lined with parchment paper.
- From another portion of dough, cut out plain bat shapes (without Oreos) to use as the bottoms of the sandwich cookies.
- Bake the cookies:
- Bake in the preheated oven for 8 minutes.
- Remove from the oven and let them cool completely before assembling.
- Make the filling:
- In a bowl, beat the butter until soft.
- Gradually add the powdered sugar and beat for 9 minutes, until light and fluffy.
- Add the vanilla extract and beat for 1 more minute to combine.
- Transfer the cream filling into a piping bag.
- Decorate:
- Pipe the filling onto a plain bat cookie and top with an Oreo- sprinkled bat cookie.
- Decorate the bats with little eyes made from white and dark chocolate, using a toothpick for detail.
Ingredient Substitutions
- Butter: Can be swapped with coconut oil or vegan butter for a dairy-free version.
- Egg: Use a flax egg or chia egg for an egg-free option.
- Gluten-free flour: A 1:1 all-purpose flour can be used if you don’t need it gluten-free.
- Confectioner’s erythritol: Regular powdered sugar works just as well.
Chef Angies’ Tips
- Chill the dough; this step makes cutting the cookies much easier.
- If you want your bats to look extra spooky, use candy eyes instead of piping chocolate ones.
- When breaking Oreos for wings, use a gentle twist so they don’t crumble.
- Make a batch ahead of time and store them in the fridge to save time on the day of your Halloween party.
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Ways to Serve
- On a platter at a Halloween party with other fun and spooky sweets.
- With pumpkin latte, chocoalte pumpkin latte or hazelnut latte.
- Wrapped in clear treat bags as take-home favors for a fall festival.
- As part of a dessert table alongside fall baking classics like pumpkin bread and apple crisp or apple galette.
- Paired with hot cider or hot chocolate for a cozy fall season treat.
- With red velvet hot chocolate, rose hot chocoalte, or medicinal mushrooms hot choclate.
Storage
Keep bat sandwich cookies in an airtight container in the fridge for up to 5 days. They also freeze beautifully for up to a month, just thaw before serving. If you’re making them ahead for a party, decorate them the day of so the chocolate details look fresh.
Equipment
- Mixing bowls
- Hand mixer or stand mixer
- Rolling pin
- Bat-shaped cookie cutter
- Baking sheet with parchment paper
- Small piping bag or zip-top bag for chocolate decorating
FAQ
Can I make these cookies dairy-free?
Yes! Substitute the butter with coconut oil or vegan butter and check your chocolate to make sure it’s dairy-free.
Do I need to use gluten-free flour?
No, if you don’t need them gluten-free, regular all-purpose flour will work fine.
Can kids help with this recipe?
Absolutely. They’ll love decorating the bat faces and wings. It’s a fun family activity for the fall season.
These bat sandwich cookies are not only delicious but also such a fun way to celebrate the season. Whether you’re hosting a Halloween party, attending a fall festival, or just looking for a new fall baking project, these cookies will bring a smile to everyone’s face.
If you loved this recipe, don’t forget to share it with friends, pin it for later, and save it to your fall baking collection. And if you’re looking for even more fun and spooky sweets for Halloween, check out my other fall recipes too.
Bat Sandwich Cookies (Gluten-Free)
Equipment
Ingredients
For The Cookies
- 1/2 cup Butter at room temperature
- 1/2 cup Coconut sugar
- 1 Egg
- 1 tbsp Vanilla extract
- 1 cup Gluten-free flour
- 1/4 cup Arrowroot
- 1/2 cup Cocoa powder
- 1/4 tsp Salt
- 8 Oreos cookies
- Dark and white chocolate for eyes
For The Filling
- 1/2 cup Butter
- 2 cups Confectioner's erythritol or powdered sugar
- 1 tbsp Vanilla
Instructions
- Prepare the dough:In a large bowl, beat the butter and sugar until creamy and well combined. Add the egg and vanilla extract, and continue beating until fully incorporated.2. Incorporate the dry ingredients:In the same bowl, add the flour, arrowroot, cocoa powder and salt. Mix with a spatula or your hands until you form a smooth and uniform dough . 3. Chill the dough: Shape the dough into a rectangular block, wrap it in plastic wrap, and freeze for at least 3 hours or overnight . 4. Process the Oreos:Remove the cream filling from the Oreo cookies. Crush the cookies, using a food processor or a rolling pin, into small crumbs.5. Shape the cookies:Preheat your oven to 350°F (180°C).Remove the dough from the freezer and roll it out with a rolling pin to about 1/4 inch (0.5 cm) thick, dusting lightly with flour if needed. Sprinkle the crushed Oreos on top of the doughnand gently roll over them with a rolling pin to help them stick.Use a bat-shaped cookie cutter to cut out the cookies and carefully transfer them onto a baking sheet lined with parchment paper.From another portion of dough, cut out plain bat shapes (without Oreos)to use as the bottoms of the sandwich cookies.6. Bake the cookies:Bake in the preheated oven for 8 minutes.Remove from the oven and let them cool completely before assembling.7. Make the filling:In a bowl, beat the butter until soft. Gradually add the erythritol or powdered sugar and beat for 9 minutes, until light and fluffy.Add the vanilla extract and beat for 1 more minute to combine.Transfer the cream filling into a piping bag.8. Decorate:Pipe the filling onto a plain bat cookie and top with an Oreo- sprinkled bat cookie.Decorate the bats with little eyes made from white and dark chocolate, using atoothpick for detail.
Notes
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