You will need a bat shaped cookie cutter to makes these crunchy crisp chocolate bats are perfect for a healthy Halloween!
The kids will love ‘em because they’re chocolate sugar cookie dough, but I like them since they have whole wheat flour and are lower in fat and sugar content compared to traditional sugar cookies.
Makes about two dozen scary bats
- 3/4 cup trans-fat free margarine, chilled
- 1 cup granulated sugar
- 3 egg whites
- 1 teaspoon vanilla extract
- 1 1/2 cup whole wheat flour
- 1 1/2 cup all purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 container of cookie sprinkles or 1/4 cup chopped cranberries
- Place the margarine and sugar in a large mixing bowl. Beat until combine. Mix in the egg whites and vanilla. Add the flour and cocoa. Mix until a soft dough begins to form.
- Press the dough between two 18-inch sheet of wax paper. Roll the dough out to a 1-inch thickness, keeping it inside the two sheets of paper. Fold in half and refrigerate 1 hour until dough begins to firm.
- Preheat oven to 350° F. Remove the dough from fridge and peel back part of the wax paper. Use the cookie cutter to press out the bat shapes. Transfer them to the cookie sheets and use sprinkles or cranberries to form the eyes.
- Bake 9 to 10 minutes until the bats are firm. Remove to a cooling rack and allow to cool completely before storing in a air-tight container for up to three days. These bats stay crisp even when stored!
Nutritional Stats Per Serving (1 cookie): 85 calories, 1 g protein, 12 g carbohydrates, 3 g fat (0 g saturated), 0 mg cholesterol, 1g fiber, 44 mg sodium.
Weight Watchers® Points Plus: 2