Tasty bats straight out of hell: These healthy chocolate Halloween cookies are sugar free, grain free, low carb and drizzled with an indulgent chocolate glaze.
Preheat your oven to 180 Celsius / 350 Fahrenheit
Mix all the dry ingredients in a food processor or with a blender, then add the butter and combine until you have a smooth dough.
Cut into shapes with a cookie cutter of your choice. If the dough has been in the freezer for too long, it might break easily. In this case, just wait a few minutes to continue. Place the cut-outs on a baking sheet lined with parchment paper.
Bake your first batch for 6-7 minutes until the edges are just beginning to brown.
Let cool completely before glazing. These cookies are VERY FRAGILE when straight out of the oven. They firm up as they cool down.
Slowly melt chocolate in a water bath (see post) or in a pot over a low heat. You can also do it in a microwave in 30 second bursts. Add powdered sweetener and stir until combined.
Fill into a ziplock bag, pierce a hole and drizzle over the cooled cookies.
Options for the chocolate drizzle:
You can use unsweetened chocolate such as Montezuma's in the UK (also available at Sainsbury's) or alternatively a chocolate with 90% cocoa solids such as Lindt, which is very low in sugar.
In the US there's a popular stevia-sweetened sugar free chocolate brand called Lily's.
You can also make AMAZINGLY DELICIOUS homemade sugar free chocolate with cacao butter, cocoa powder and sweetener! Recipe is in this post - sugar free chocolate chips