For Halloween, call these Ghosts and Goblins. The Ghosts do not have chocolate and the Goblins do.
Simply take a cookie (see recipe below)
Spread almond butter (or cashew butter or peanut butter, etc.) on the cookie.
Spread a layer of Marshmallow crème (Suzanne’s is made with rice syrup and can be found in health food stores and online.) on top of the butter.
Top with another cookie.
For the blacks:
Heat Sunspire grain sweetened chocolate chips in a pan over a flame tamer or double boiler or keep a close watch and stir over the heat to make sure the chips melt but do not burn.
When good and melty, pour over each cookie sandwich and allow to cool completely. If you need the chocolate to be thinner, add a little oil. It will take longer to cool and harden but it will.
For the Cookies:
1 C Whole Wheat Pastry Flour
1 C unbleached white flour
1 C. Brown rice flour
1 tsp. Aluminum-free baking powder
1/2 tsp. Sea salt
1/2 C. light vegetable oil
1/3 C maple syrup
1/3 C Brown rice syrup
2 tsp. Vanilla
Preheat oven to 350°.
Mix dry ingredients in a med. Sized bowl and mix the wet ingredients in another bowl.
Add the wet to the dry and mix.
Roll out the dough between 2 sheets of waxed paper until about 1/4” thick.
Cut out using cookie cutters. A small round one is great for these cookies but any shape will work. Transfer the cookies to a baking sheet lined with parchment paper. You may use a small spatula or knife to assist you in the transfer. Bake for 15-20 minutes and allow to cool before assembling into Whites and Blacks. Keep re-rolling out the scraps of dough, cutting out the shapes and baking until you have used up all of your dough. Makes about 1 dozen larger or 2 dozen small sandwich cookies.