In a mixing bowl, combine the flour, cocoa powder, sugar, baking powder and salt.
Add the melted coconut oil, egg and vanilla extract. Mix until a soft dough forms. If the dough is too sticky to handle, add a little more flour.
Wrap the dough and chill in the fridge for about 20 minutes.
Preheat the oven to 170°C fan / 190°C conventional and line a baking tray with baking paper.
Roll out the dough on a lightly floured surface to about 5mm thick. Use a bat-shaped biscuit cutter to cut out the cookies and carefully transfer them to the prepared tray.
From the remaining dough make little balls for eyeballs.
Bake for 8–12 minutes, depending on their size and thickness. Leave them to cool on the tray, where they will firm up as they cool.
To make the icing, mix a little icing sugar with a few drops of water and food colouring until you have a thick but pipeable consistency. Refrigerate briefly if needed to help it firm up.
Once the cookies are completely cool, use a small piping bag or cocktail stick to add the eyeballs.
Decorate the eyes and wings with the icing.
Leave the icing to set before serving.