Healthy Halloween Spider Cookies

Healthy Halloween Spider Cookies: A Spooktacularly Delicious Treat

As a busy working mom, I'm always on the lookout for fun and healthy recipes that I can whip up quickly for my kids and their friends. Halloween is my absolute favorite holiday, and while I love the traditional treats, I'm equally passionate about making healthier versions for my family. That's where these Healthy Halloween Spider Cookies come in! They're not only delicious and festive, but they're also made with wholesome ingredients that I feel good about serving.

Forget the processed sugar and artificial ingredients; these cookies are made with coconut flour, Lakanto (a natural sweetener), and wholesome chocolate chips. The flax eggs add a wonderful binding texture while boosting the nutritional value. Believe it or not, these cookies are surprisingly easy to make. The entire process, from mixing to baking to decorating, is a truly enjoyable family activity, especially for younger children who can participate in the decorating stage. It's amazing how much fun everyone has creating these little spooky spiders!

Why I Love This Recipe:

• Healthy Ingredients: I focused on using natural, wholesome ingredients that are good for my family. Coconut flour adds a subtle sweetness and a delightful texture. Lakanto is a great sugar substitute that keeps the sweetness in check.
• Easy to Make: The recipe is straightforward and easy to follow, even for beginner bakers. The prep time is minimal, and the baking time is quick, making it a perfect weeknight treat.
• Fun and Festive: These cookies are incredibly cute and fun! They're a perfect addition to any Halloween party or gathering, adding a touch of spooktacular flair without the guilt of excessive sugar and artificial flavors. The spider design is especially appealing to kids, turning a simple cookie into a captivating Halloween treat.
• Adaptable Recipe: Feel free to experiment with different types of chocolate chips or add your favorite nuts or spices for a unique twist. The possibilities are endless, making it a versatile recipe for any preference.

Tips for Baking Success:

• Flax Eggs: The flax eggs are a fantastic egg replacement, providing both binding and moisture. Make sure to let them sit for at least 10 minutes to fully thicken before adding them to the wet ingredients.
• Coconut Flour: Coconut flour is highly absorbent, so ensure you sift it for a smoother texture in the cookies. Be mindful of using the correct amount; more will make them dry, while less might result in a sticky outcome.
• Baking Time: Oven temperatures can vary, so keep an eye on your cookies while they are baking. If they are browning too quickly, reduce the temperature slightly.
• Cooling Time: It’s vital to let the cookies cool completely on the baking sheet before transferring them to a drying rack. This helps to prevent them from breaking or crumbling.
• Decorating Fun: The decorating stage is the most enjoyable part of this recipe. Let your creativity flow! You can use different types of chocolate, candies, or sprinkles to personalize your spider cookies and make them even more festive. Involving your children in this step makes the experience even more memorable and fun.

These Healthy Halloween Spider Cookies are more than just a treat; they're a chance to create memories and enjoy quality time with your loved ones. So, gather your ingredients, put on some spooky tunes, and get ready for a fun and delicious Halloween baking experience! Happy baking!

Step-by-step

• Mix your flax eggs by mixing 4 tbsp ground flax with ½ c water. Stir well and let sit at least 10 minutes.
• Begin melting your coconut oil to just barely melted and then let cool for a few minutes.
• Meanwhile mix coconut flour, xanthan gum, baking soda, Lakanto and salt.
• Once your flax eggs are ready then add the coconut oil, non-dairy milk and vanilla and stir to combine.
• Pour your wet into dry and mix until combined.
• Shape into about 12 cookies, approx ½" thick on a parchment lined cookie sheet (using wet hands to minimize cracking). Cookies will not change shape with cooking so make them the size and shape you want.
• Now turn on your oven to 350 so the cookies can sit for a few more minutes to let the flax do its magic.
• Bake for 12 minutes.
• Remove from oven and immediately place 3 chocolate chips face down on the top of the cookie and press gently so they become flush with the top of the cookie.
• Let cool on cookie sheet for 10 minutes then, using a spatula, gently remove from cookie sheet and transfer to drying rack.
• As they are cooling, melt the remaining chocolate chips in a double boiler over med-low heat (or make your own using a heat safe glass bowl in an inch or two of boiling water in a saucepan).
• Melt until smooth and stir-able. If necessary slowly add a tiny bit of milk at a time until smooth (while still over med-low heat).
• Let cool slightly and then spoon melted chocolate into the corner of a strong ziplock bag and squish into the corner to remove air pockets.
• Cut a tiny hole right at the tip of the corner of the bag and use that as your icing bag, if you don't already have one.
• Paint the legs on the cookies and let the melted chocolate completely harden before stacking cookies.
• Store in an airtight container up to a week.