Halloween Spider Cookies Gluten Dairy Free Almond Flour
Spooky Halloween cookies with almond flour base topped with chocolate almond butter cup spiders. These gluten and dairy-free treats feature crispy-chewy cookies decorated with melted chocolate legs and candy eyes. Perfect for Halloween parties, trick-or-treaters, or anyone avoiding gluten and dairy. The almond flour creates a nutty, tender cookie that pairs beautifully with the rich chocolate spider decorations.
Ingredients
- 1 ½ cup almond flour
- ⅓ cup tapioca starch
- ¼ tsp baking soda
- 1 egg
- 1 tbsp coconut sugar
- 2 tbsp maple syrup
- 2 tbsp coconut oil, melted
- 1 tsp vanilla extract
- 2 tbsp chocolate, melted
- 6 almond butter cupsdairy-free chocolate cups1:1dairy-freedairy-free
maintains dairy-free status
- candy eyespomegranate seeds1:1natural
natural decoration option
Instructions
- 1
Preheat oven to 350 F and line baking sheet with lightly greased parchment paper
- 2
Combine dry ingredients in bowl and whisk until combined
- 3
Fold in wet ingredients until dough forms
- 4
Use cookie scoop to portion uniform cookies
- 5
Space cookie dough evenly on baking sheet and flatten lightly with palm
- 6
Bake for 12 minutes or until lightly golden brown
- 7
Remove from oven and transfer carefully to cooling rack
- 8
Allow cookies to cool completely
- 9
Put small amount of melted chocolate on flat end of almond butter cup and place in center of cookie
- 10
Use toothpick dipped in melted chocolate to draw eight legs next to almond butter cup
- 11
Dab chocolate on back of candy eyes with toothpick and place on bottom of almond butter cup
- 12
Repeat decoration process with remaining cookies
- 13
Transfer to fridge to allow chocolate to set
Tips
Use a cookie scoop for uniform size and even baking. Lightly flatten dough balls before baking for consistent thickness.
Let cookies cool completely before decorating or chocolate will melt. Chill decorated cookies to set chocolate firmly.
Substitute pomegranate seeds for candy eyes for a natural, festive alternative that adds tartness.
Good to Know
refrigerate 2-3 days
can make cookies 1 day ahead, decorate before serving
serve chilled from refrigerator
Common Mistakes
cool cookies completely before decorating to avoid melting chocolate
chill decorated cookies to set chocolate properly
Substitutions
Dairy-Free Swaps
maintains dairy-free status
Vegan Options
General Alternatives
FAQ
Can I make these cookies without eggs?
Yes, substitute 1 tablespoon ground flax mixed with 3 tablespoons water for each egg. Let mixture sit 5 minutes before using.
How long do these cookies keep?
Store decorated cookies in refrigerator for 2-3 days. Keep covered to prevent drying out and serve chilled for best texture.
Can I use regular flour instead of almond flour?
This would change the gluten-free nature and texture significantly. Almond flour provides moisture and nutty flavor that regular flour cannot replicate.