You don’t need eight legs to enjoy these Halloween cookies—you just need a handful of healthy ingredients and a sweet tooth. Perfect for fall parties and haunted houses, these creepy treats are made with a soft, chewy and delicious pecan and spelt base. But it’s the chocolate spiderweb icing that makes them worthy of a center spot on your holiday dessert table. Bake them now, before the season crawls away!
Makes 20 cookies
Macros per cookie: 180 calories | 2.7 g protein | 20 g carbs | 10.8 g fat | 13.8 g sugar | 1.6 g fiber
Ingredients
Cookies
2 cups raw pecans
1 cup spelt flour
3/4 cup + 2 Tbsp. coconut sugar
1/4 cup + 2 Tbsp. cashew milk
1 egg
1 tsp. vanilla extract
Spiderweb Icing
1/2 cup dark chocolate chips, melted
1/4 cup white chocolate chips, melted
Directions
- Preheat oven to 350 degrees F. Line baking sheet with parchment paper.
- In food processor, grind pecans until texture is a fine flour, like almond flour. Do not over-grind because pecans will become buttery.
- Add spelt and coconut sugar and pulse to combine.
- In large mixing bowl, whisk together cashew milk, egg and vanilla extract. Pour in dry ingredients and stir until combined.
- Using a small cookie scoop, drop dough onto prepared baking sheet. Press down with spoon or fingers to flatten.
- Bake for 10-12 minutes.
- Let cool on wire rack. When cool, cut dome off cookie so a flat top remains.
- Put melted chocolate in two separate piping or ziplock bags with the tip cut off. Squeeze dark chocolate layer onto each cookie.
- Before dark chocolate dries, create a swirl of white chocolate on top, starting in the center. Gently place a knife in the center of the swirl and draw straight line to the edge. Repeat this 5 times on each cookie to get the spiderweb shape.
- Let chocolate dry before serving.
Notes:
- For vegan cookies, make sure the chocolate you use is vegan and swap the egg for a flax egg or other egg replacer.
- Any full-fat milk, including almond, coconut and cow’s, can be substituted for cashew milk.