Want a healthier alternative to those processed, sugar-packed Halloween treats? These vegan, refine-sugar free shortbread cookies are made with all natural, wholesome ingredients, and can be made gluten free (so there is actually nothing spooky about them)! Soft and tender, and so easy to make, no butter, sugar or resting required. You will never need another shortbread recipe ever again!
'SPOOKY' SHORTBREAD COOKIES
- Nutritional Breakdown: per portion (whole recipe)
- Calories: 64 (1536)
- Carbs: 6.2 (148.8)
- Fat: 3.9 (93.6)
- Protein: 1.8 (43.2)
- Fibre: 1.1 (26.4)
- Sugar: 0.9 (21.6)
- Preparation time: 30 minutes
Cooking time: 30 minutes
Makes 24 bat shaped cookies
- Dry ingredients
- 1 cup traditional oats (gluten free if necessary)
- ¼ cup shredded coconut
- ½ cup buckwheat flour
- 1 tsp bicarb soda
- 2 tsp Nuvia natural sweetener
- Pinch salt
- Wet ingredients
- 3 tbs coconut oil (melted)
- 2 tbs natural peanut butter (the drippy kind)
- 1 tsp vanilla extract
- 2-3 tbs water
- Chocolate sauce
- ¼ cup sugar free vegan dark chocolate
- 1 tsp coconut oil
- 1. Preheat oven to 160°C fan forced.
- 2. Add oats and shredded coconut to a high-speed blender or food processor and blitz until fine crumb forms.
- 3. Add to large bowl with the rest of the dry ingredients. Stir to combine.
- 4. Add all wet ingredients besides water and stir until crumbly dough forms.
- 5. Add water tablespoons at a time (you may need more depending on how dry your dough is) until dough holds together.
- 6. Place dough on clean counter top and roll out with rolling pin to about 1cm thick.
- 7. Cut out into cookie shapes of your choice and carefully place on lined baking tray.
- 8. Bake for 20-30 mins or until slightly brown.
- 9. Place on cooling rack.
- 10. Whilst cooling, make chocolate sauce by heating chocolate and coconut oil in a small pot on a low heat.
- 11. Once melted, drizzle over cooled cookies (or dip if that tickles your fancy).
- 12. ENJOY!
TIPS AND TWEAKS
Store in airtight container in fridge for up to 4-5 days, or in the fridge for up to a week.
When forming the dough, it’s okay if the dough is a little crumbly. It find that once I start rolling and pressing the dough it stays together.
Get creative with your shapes! I chose bats for this Halloween inspired recipe, but feel free to use any cookie cutters you like! For even spookier cookies, you could try adding candy eyeballs or fangs.
These cookies are amazing on their own, dipped in a hot drink, or even smothered in more peanut butter or jam. Yum.