Delight in these adorable gluten-free vegan spider cookies, perfect for Halloween or any fun occasion. They combine rich peanut butter, chocolate, and a cute spider design for a tasty treat.
Ingredients
Dough
1cupbrown sugar
1/2cupcreamy peanut butter
1/4cuprefined coconut oil, softened
1/4cupunsweetened almond milk or oat milk
3tablespoonspure maple syrup
1teaspoonpure vanilla extract
Dry ingredients
2cupsSarah’s gluten free flour blend
1teaspoonbaking powder
1/2teaspoonbaking soda
1/2teaspoonsea salt
3/4cupdairy free chocolate chips
2tablespoonsunsweetened almond milk or oat milk
Decorations
as neededcandy eyeballs
Instructions
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Cream brown sugar, peanut butter, and coconut oil. Add almond milk, maple syrup, and vanilla; beat until blended.
Mix in flour, baking powder, baking soda, and salt until dough forms.
Scoop dough, form into balls, flatten, and indent centers. Bake 9-11 minutes, then cool.
Melt chocolate chips with almond milk. Pipe legs and fill centers with chocolate. Add candy eyeballs.
Refrigerate to set chocolate. Store at room temperature.
Notes
Ensure cookies are completely cooled before adding chocolate decorations for best results.