Method (cookies)

1. Cream the butter and sugar together until pale and fluffy. Sift in the flour and cocoa powder, mix into a thick dough. You may want to add in a teaspoon or two of ice-water to get it to the right ‘dough’ consistency. Transfer the dough into plastic wrap or baking paper and chill in the fridge for at least 40 minutes -1 hour to firm up.
2. In the meantime, preheat the oven to 170°C fan and line a baking tray with grease proof paper.
3. Once the dough is chilled and firm to the touch, roll out to approximately ½ cm thickness on a heavily floured work surface (this prevents the dough from sticking). Cut into shapes using a bat cookie cutter. Place the shapes on the lined baking tray.
4. Add the Oreos into a blender and blitz until fine crumb like. Press the Oreo crumbs to the top of half of the cookies.
5. Bake in the middle of the oven for 10-12 minutes. You can even turn the tray half way through to ensure an even baking.
6. Once baked, remove from the oven and allow the cookies to cool slightly on the tray before transferring to a wire rack. Repeat until all the cookies are baked.

Method (filling)

1. Add a few tablespoons of vegan ‘Nutella’ into a piping bag and snip off the tip. 
2. Pipe a swirl of the spread to the cookies without the Oreo crumbs on (we do this as the spread won’t stick very well to the crumbs!). Sandwich a Oreo crumb coated bat cookie on top. 
3. Press down gently so that the sandwich cookies stick together.
4. Use a dot of the vegan ‘Nutella’ to stick on the royal icing eyes. Get the recipe for the eyes here.
5. Serve and enjoy!