These easy Halloween Spiderweb Cookies recipe are perfect for a Halloween party or a festive spooky dessert. Gluten-free, dairy-free, and egg-free.
The Perfect Halloween Treat-No Tricks Required
Making Halloween treats at home are the way to go. From homemade Reese's peanut butter cups to coconut chocolate candy, I've got allergy-friendly treats for everyone. This gluten-free spooky spiderweb cookies recipe is an easy Halloween treat that everyone will love. Perfect for Halloween parties and lunchboxes. Egg-free and dairy-free too!
Jump to:
Ingredients and Substitutions
Almond flour - One of my favorite flours in gluten-free baking, it helps create a great crumb and is easily accessible. Check out this easy guide on how to make almond flour at home!
Maple syrup - Sweetens and binds the Halloween cookies.
Cocoa powder - Unsweetened cocoa powder is key here, but cacao powder is a good substitute. It will create a more intense chocolate flavor.
Coconut oil - When melted with the chocolate chips, coconut oil creates the perfect glossy chocolate coating. To avoid even a hint of coconut, choose refined coconut oil. Virgin or unrefined coconut oil has a slight coconut flavor.
Dairy-free chocolate chips - I recommend using semi-sweet chocolate chips. If you prefer a dark chocolate cookie, opt for dark chocolate chips. Chopped chocolate can be used as well.
Dairy-free white chocolate chips - Use your favorite brand of plant-based white chocolate chips. I like using EnjoyLife brand.
How to Make Spider Cookies
Step 1: Combine almond flour, cocoa powder, and salt in a medium bowl. Whisk to evenly combine.
Step 2: Add melted coconut oil, maple syrup, and vanilla extract, and stir with a rubber spatula until the dry ingredients are moistened and a dough has formed.
Step 3: To make the chocolate coating, melt the chocolate chips in a microwave safe bowl for two 30-second intervals. Stir until all chips have melted. In a separate microwave-safe bowl, melt white chocolate chips for two 30-second intervals. Stir until all chips have melted.
Step 4: Put a ½ teaspoon of melted chocolate on top of cookie. Spread the chocolate over the top of each cookie with the back of the teaspoon. Fill a ziplock bag with the melted white chocolate. Snip one corner of the bag.
Step 5: Pipe concentric circles on top of each cookie with one small dot in the center, then rings around it like a target. Use a toothpick or skewer to gently drag lines from the center outward through the circles. Wipe the tip between each drag to keep lines clean. For a tighter, webby look, alternate directions: center-out, then out-to-center. Allow chocolate to set for before storing.
More Homemade Treat Recipes
Love this recipe? Please consider leaving a 5-star 🌟🌟🌟🌟🌟rating on the recipe card below and let me know what you think in the comments!
📖 Recipe
Spiderweb Cookies
Ingredients
- ½ cup coconut oil melted and cooled
- ½ cup maple syrup room temperature
- 1 teaspoon pure vanilla extract
- 3 cups almond flour
- ¾ cup unsweetened cocoa powder
- ¼ teaspoon salt
- ¼ teaspoon baking soda
Chocolate Coating
- 1-9 oz bag dairy-free chocolate chips
- 1 teaspoon coconut oil divided
- 1 cup white chocolate chips
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line a large baking sheet with parchment paper.
- Combine almond flour, cocoa powder, salt, and baking soda in a medium bowl. Whisk to evenly combine.
- Add melted coconut oil, maple syrup, and vanilla extract, and stir with a rubber spatula until the dry mixture is moistened and a dough has formed.
- Using a #40 cookie scoop or tablespoon, scoop cookie dough and roll into a ball. Place in even rows on prepared baking sheet. Bake for 9-10 minutes. While the cookies are still warm, use the bottom of a glass to press down slightly on each cookie to make a flat surface. Allow cookies to cool completely before icing them.
- To make the chocolate coating, melt the chocolate chips and ½ teaspoon coconut oil in a microwave-safe bowl for two 30-second intervals. Stir until all chips have melted. In a separate microwave-safe bowl, melt white chocolate chips and remaining ½ teaspoon coconut oil for two 30-second intervals. Stir until all chips have melted.
- Fill a ziplock bag with the melted white chocolate. Snip one tiny corner of the bag. Put a ½ teaspoon of melted regular chocolate on top of a cookie. Spread the chocolate over the top of the cookie with the back of the teaspoon.
- Pipe concentric circles on top of the cookie with one small dot in the center, then rings around it like a target. Use a toothpick or skewer to gently drag lines from the center outward through the circles. Wipe the tip between each drag to keep lines clean. Repeat this process until all cookies are coated. Allow chocolate to set for before storing.
Leave a Reply