Vegan Peanut Butter and Chocolate ‘Batwich’ Cookies

If you don’t have a bat-shaped cookie cutter, use a 3-inch round cutter and cut some of the rounds in half for wings that can be pressed onto either side of a round bat face.

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20 cookies



  • 1/4 cup powdered vanilla soy beverage
  • 1 tsp. vanilla extract
  • 1/2 cup vegetable shortening
  • 1 cup sugar
  • 1 1/4 cups unbleached all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/4 tsp. salt

Filling & decoration

  • 3/4 cup confectioners' sugar
  • 1/2 cup creamy peanut butter
  • 1 Tbs. powdered vanilla soy beverage (dissolved in 1 Tbs. water)
  • 1 tsp. vanilla extract


1. To make Cookies: Dissolve soy beverage in 2 Tbs. water; stir in vanilla. Beat shortening and sugar in bowl with electric mixer until fluffy. Beat in vanilla mixture. Whisk together flour, cocoa powder, and salt in bowl. Stir flour mixture into shortening mixture. Wrap in plastic wrap, and chill 1 hour.

2. Preheat oven to 350°F. Coat 2 baking sheets with cooking spray. Roll half of dough at a time on floured work surface to 1/8-inch thickness. Cut Cookies with 3-inch bat-shaped cutter, and place on prepared baking sheets. Prick Cookies with fork. Bake 8 to 10 minutes.

3. To make Filling: Stir together confectioners’ sugar, peanut butter, soy beverage, and vanilla in bowl. Spread 1 bat Cookie with 11/2 tsp. Filling, and top with another Cookie. Repeat with remaining Cookies. Decorate with black tube icing.

Nutrition Information

  • Serving Size 1 cookie
  • Calories 207
  • Carbohydrate Content 28 g
  • Cholesterol Content 0 mg
  • Fat Content 10 g
  • Fiber Content 1 g
  • Protein Content 3 g
  • Saturated Fat Content 3 g
  • Sodium Content 79 mg
  • Sugar Content 19 g