Pecan Spiderweb Halloween Cookies

Nicolette Stramara

by | Updated: September 29th, 2021 | Read time: 2 minutes

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!

Halloween Cookies Made of Pecans & Spelt with Spider Web Icing

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



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


  1. Preheat oven to 350 degrees F. Line baking sheet with parchment paper.
  2. In food processor, grind pecans until texture is a fine flour, like almond flour. Do not over-grind because pecans will become buttery.
  3. Add spelt and coconut sugar and pulse to combine.
  4. In large mixing bowl, whisk together cashew milk, egg and vanilla extract. Pour in dry ingredients and stir until combined.
  5. Using a small cookie scoop, drop dough onto prepared baking sheet. Press down with spoon or fingers to flatten.
  6. Bake for 10-12 minutes.
  7. Let cool on wire rack. When cool, cut dome off cookie so a flat top remains.
  8. Put melted chocolate in two separate piping or ziplock bags with the tip cut off. Squeeze dark chocolate layer onto each cookie.
  9. 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.
  10. Let chocolate dry before serving.


  • 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.