Spiderweb Cookies

Chocolate cookies with a spiderweb glaze on a plate.

This easy Halloween Spiderweb Cookies recipe are perfect for a Halloween party or a festive spooky dessert. Gluten-free, dairy-free, and egg-free.

Course Dessert

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Prep Time 25

Cook Time 10

Total Time 35

Servings

Calories 253kcal

Author Tessa

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

US Customary - Metric

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.

Notes

Recipe tip: Make sure that the maple syrup is at room temperature and the melted coconut oil has cooled. Otherwise, cold maple syrup may cause the mixture to seize.

To store: Keep in an airtight container at room temperature for 3-4 days.

Nutrition