Almond Butter Spider Cookies
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 57 minutes
- Yield: 12 cookies 1x
Ingredients
Scale
- 1 cup thick almond butter (or other nut butter)
- 1 cup coconut sugar
- 1 egg, whisked
- 1 tablespoon tapioca flour
- 1 tablespoon coconut flour
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- pinch of salt
For the spider toppings
- 24 chocolate covered dried cherries (or walnuts, other nuts, or other chocolate covered dried fruit)
- 3/4 cup chocolate chips
- 1 tablespoon coconut butter, optional
Instructions
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
- In a large bowl, mix together almond butter and coconut sugar using a large spoon. Then add egg and mix again until well combined.
- Then add the tapioca and coconut flour, baking soda, vanilla, and salt then mix to combined.
- Use a cookie scoop to scoop out around 2 tablespoons of dough and make into a round ball. Place parchment paper lined baking sheet. This dough will create about 12 cookies.
- Place baking sheet into the oven and bake for 10-12 minutes. Remove from oven and let cool for 5-10 minutes before removing from baking sheet to place on cooling rack to cool completely.
- Once cookies are cool, place cookies back onto the parchment paper lined baking sheet, then melt chocolate in a double boiler or microwave. Once melted, add 1/2 teaspoon of melted chocolate to the bottom of a chocolate covered cherry then press on one side of the cookie. Repeat with another cherry and press down into the cookie next to the other cherry, creating the body of the spider. Repeat with the rest of the cookies then place in the fridge for 5 minutes to harden the chocolate and keep the cherries in place.
- Pour the rest of the melted chocolate into a ziploc bag into one of the corners of the bag. Cut off a very small piece of the corner of the bag. Squeeze the bag like you would if you were piping icing on a cake. Squeeze the melted chocolate to the middle of the two chocolate covered cherries then drag down the cookie to the baking sheet. Repeat, creating 4 chocolate legs on each side of each cookie.
- Last but not least (this step is optional), melt coconut butter until slightly soft, but not too runny. Use a toothpick to dot 2 eyes on each cookie then place in the fridge to harden the coconut butter.
- NOW you can eat them! Store in fridge.
Find it online: https://paleomg.com/almond-butter-spider-cookies/