Peanut Butter Spider Cookies (Vegan, Gluten Free) (Edit recipe)

77 recipes
15 followers

These peanut butter spider cookies are incredibly delicious and adorably spooky! Healthier 5-ingredient peanut butter cookies, made with almond flour and naturally sweetened with pure maple syrup, are topped with mini peanut butter cups, dark chocolate 'legs,' and candy eyes. These cookies are easy and fun to make, and are the perfect Halloween treat that everyone will enjoy. Vegan + gluten free.

45 minutes

10 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	339
Fat:	18 g
Carbohydrates:	37 g
Protein:	6 g
Cholesterol:	0 g
Sodium:	162 mg
Fiber:	3 g
Sugars:	30 g
Sugar Alcohol:	0 g
Calculated per serving.

Serves: 12

Ingredients

Peanut Butter Cookies

1 cup Almond Flour
1 tsp Baking Powder
0.5 cup Peanut Butter, natural, creamy
0.333 cup Pure Maple Syrup
1 tsp Vanilla Extract

Spider Topping

12 Mini Peanut Butter Cups, I used Justin's mini dark chocolate peanut butter cups
0.25 cup Dark Chocolate Chips, dairy-free
24 Candy Eyes

Shop

Get Ingredients with

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

First, unwrap your peanut butter cups and place them on a plate. Place in the freezer while you prepare the cookies. Using cold peanut butter cups helps prevent the chocolate from melting too much on the hot cookies.
Preheat the oven to 350°F and line a baking sheet with parchment paper.
In a medium mixing bowl, whisk together almond flour and baking powder. Add in maple syrup, peanut butter, and vanilla and mix with a spoon until well combined. Place the dough in the freezer for about 10 minutes. This helps the dough firm up for easier rolling.
Roll the chilled dough into 12 balls and place on the prepared baking sheet, a couple inches apart. No need to press them down- they will spread slightly while baking. Bake for 10-12 minutes, or until golden brown and firm. You can carefully press your finger on the tops of the cookies, and if they're still mushy, bake another 2-3 minutes.
Take the cookies out of the oven. Immediately, gently press the chilled peanut butter cups upside down onto the tops of the cookies. The bottoms of the peanut butter cups should melt slightly to stick onto the cookies, but you don't want them to melt too much. Place the baking sheet of cookies in the freezer for 10-15 minutes to help set the chocolate and speed up cooling. If the baking sheet is still hot, then put in freezer with oven mitts underneath.
Meanwhile, add chocolate chips to a small bowl. Microwave in 30 second intervals, stirring in between, until melted and smooth. Let cool slightly, then transfer to a small plastic ziplock bag.
Take the cookies out of the freezer. Cut a tiny hole from the corner of the bag of chocolate. Squeeze a small dot of chocolate onto the back of a candy eye. Gently press it onto the front of one of the peanut butter cups, holding in place for a few seconds to 'glue' it on. Repeat with the second eye and the remaining cookies. If the chocolate is too runny, let it sit for 10-15 minutes to firm up more. Do not put it in the fridge! Pipe 8 chocolate 'legs' onto each cookie. Place back in the freezer for about 10 minutes or until chocolate has hardened. Enjoy!

Notes

Store leftover cookies in an airtight container at room temperature for up to 2 days, in the fridge for up to 5 days, or in the freezer for up to 3 months- let thaw before eating.