From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/10
Warning0 allergens identified
Peanut Butter Spider Cookies (Vegan, Gluten Free)
Peanut Butter Cookies
Spider Topping
Instructions
1
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.
2
Preheat the oven to 350°F and line a baking sheet with parchment paper.
3
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.
4
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.
5
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.
6
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.
7
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!
My Calorie Intake
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Tips & Tricks (5)
- Chill Dough for Perfect Texture 🧊Refrigerate your peanut butter dough for at least 30 minutes before baking to prevent cookies from spreading too thin and to achieve a chewier, more structured texture.
- Toast Almond Flour First ✨Lightly toast your almond flour in a dry skillet for 2-3 minutes before mixing to intensify its nutty flavor and reduce moisture content for better cookie structure.
- Warm Chocolate for Easy 'Legs' 🍫Melt your dark chocolate chips slightly in a warm water bath before piping or arranging them as spider legs, making them pliable enough to create natural-looking curves.
- Press Eyes Immediately After Baking 👀Add candy eyes to your cookies within 30 seconds of removing them from the oven while the surface is still warm and slightly sticky, ensuring they adhere securely.
- Use Natural Peanut Butter for Authenticity 🥜Choose natural, no-sugar-added peanut butter to maintain the recipe's wholesome profile and prevent excess oil separation that can cause spreading during baking.
Recipe Facts
Diet at a Glance
Low-Cholesterol
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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