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Spooky Vegan Spider Cookies

Creepy Yet Delicious Spooky Vegan Spider Cookies You’ll Love

Enjoy these Spooky Vegan Spider Cookies, perfect for Halloween with a fun design and nutty flavor.
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Prep Time 20 minutes
Cook Time 12 minutes
Cooling Time 15 minutes
Total Time 47 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: Vegan
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • ½ cup SunButter Provides a creamy texture and nutty flavor.
  • 1 tablespoon Bob’s Red Mill Egg Replacer Mix with water before adding to the dough.
  • ½ cup Vegetable Shortening Softened at room temperature.
  • ½ cup Brown Sugar Adds sweetness and flavor.
  • ½ cup Granulated Sugar Adds sweetness and flavor.
  • ¼ cup Dairy-free Milk Maintains softness.
  • 1 teaspoon Vanilla Extract Adds aroma and flavor.
  • 2 cups All-Purpose Flour Use gluten-free blend if needed.
  • 1 teaspoon Baking Soda Leavening agent.
  • ½ teaspoon Salt Enhances flavor.
For the Decoration
  • ¼ cup Sanding Sugar Provides festive sparkle.
  • ½ cup Vegan Chocolate Chips Used for piping spider legs.
  • 24 pieces Sun Cups (mini chocolate cups) Create the 'spider' effect.
  • 24 pieces Candy Eyes Finishing touch for decoration.

Equipment

  • Baking Sheet
  • mixing bowls
  • hand mixer
  • piping bag
  • Parchment paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. Combine 1 tablespoon of Bob’s Red Mill Egg Replacer with 2 tablespoons of water and let it sit for 5 minutes.
  3. Cream together ½ cup of softened vegetable shortening and ½ cup of SunButter until smooth.
  4. Add in the prepared egg replacer, ¼ cup of dairy-free milk, and 1 teaspoon of vanilla extract, mixing until smooth.
  5. Whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, and ½ teaspoon of salt. Gradually mix into the wet ingredients.
  6. Roll the dough into approximately 24 equal-sized balls and coat in sanding sugar.
  7. Place the dough balls onto the baking sheet and bake for 10-12 minutes.
  8. Let cool on the baking sheet for 5 minutes before transferring to a cooling rack.
  9. Press a Sun Cup into the center of each cookie and refrigerate for 10 minutes.
  10. Melt ½ cup of vegan chocolate chips and pipe spider legs from each Sun Cup.
  11. Add candy eyes on top of each Sun Cup while the chocolate is still soft.
  12. Chill cookies again for a few minutes to let chocolate firm up.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gSodium: 120mgPotassium: 100mgFiber: 1gSugar: 10gCalcium: 30mgIron: 1mg

Notes

Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. Freeze undecorated dough for up to a month.

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