Soft and chewy vegan peanut butter spider cookies
These cookies feature my favorite combo, peanut butter and chocolate. They are soft and chewy with just the right amount of peanut butter flavor. These vegan peanut butter spider cookies are perfect to bring to a Halloween party.
Here’s what you’ll need to make these vegan peanut butter spider cookies
Full recipe with measurements in recipe card below
Jump to Recipe- Ground flax seed and water- This makes a flax “egg,” the flax gets activated with water and becomes gelatinous like an egg. It will become our binder.
- All purpose flour
- Baking soda
- Salt
- Vegan butter- I prefer to use the vegan butter sticks when I bake because they already have the measurements on the stick. You can use it 1:1 in place of dairy butter. A stick of vegan butter is 1/2 cup.
- Natural peanut butter- I prefer to use natural peanut butter that has no added sugar so that way I know just how sweet my cookies will be.
- Granulated sugar
- Brown sugar
- Non-dairy milk- I used almond milk, but oat, soy, coconut etc. should work just fine.
- Vanilla extract
- Vegan chocolate- I melted vegan chocolate chips to create the body and legs of the spider but you can use whatever you’d like. If you want to use a vegan circular candy for the body you can do that as well.
- Vegan white chocolate or candy eye balls- I used vegan white chocolate and then a dot of chocolate for my eyes because it’s what I had in my pantry. I’m all about using what you have, groceries are expensive these days!
How to make the peanut butter cookie
- First create your flax “egg” by combining the ground flax seed and water in a small bowl. Stir and then let sit for at least 5 minutes.
- Next to a medium size bowl add flour, salt and baking soda. Once mixed set aside.
- To a stand mixer or to a hand mixer cream together the softened vegan butter, peanut butter, brown sugar and granulated sugar. Once the mixture is light and fluffy looking mix in the flax “egg,” vanilla extract and non-dairy milk. Once mixed, slowly add flour a little at a time, making sure to mix between each addition of flour. Cover bowl with plastic wrap and refrigerate dough for 30 minutes.
- Preheat oven to 375℉ and prepare a baking sheet with parchment paper or a heat resistant silicon baking mat and pour between 1/4-1/2 cup granulated sugar into a small bowl.
- Using a tablespoon to get similar cookie sizes scoop out cookie dough and roll the dough in-between your hands until you get a smooth ball. Roll the cookie dough in the granulated sugar and then place on the prepared baking sheet. Making sure to leave about 2 inches in-between each cookie.
- Bake for 10-13 minutes or until cookies are ever so slightly golden in color. Let the cookies sit on the baking sheet for 2 minutes and then using the back side of a teaspoon, press into the cookies to create a rounded center. Then let the cookies sit for an additional minute before moving them to a cooling rack to finish cooling all the way.
How to decorate
- Once cookies are cooled all the way, melt some vegan chocolate. Using a piping bag, a plastic bag with the tip cut off, or a spoon, add chocolate into the circular center of the cookie. Then carefully draw 8 legs onto the cookie with the melted chocolate.
- For the eyes, dot a small bit of melted chocolate onto the back of the vegan white chocolate or candy eye balls and stick it onto the cookie. Using a chopstick, a skewer, or any other type of pointed object, dot melted chocolate onto the white chocolate to create pupils.
- To help the cookies set faster you can place them in the freezer for a few minutes.
- Store in an airtight container and enjoy!
If you are looking for more dessert recipes I think you will also love this Vegan Crumb Cake, this Vegan Blueberry Galette For two, and these Vegan White Chocolate Cranberry Cookies.
Vegan Peanut Butter Spider Cookies
Classic peanut butter and chocolate cookies with a Halloween twist
Servings 32 cookies
Ingredients
- 1 Tbsp ground flax seed
- 3 Tbsp water
- 1 3/4 cup all purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 stick vegan butter (1/2 cup) softened
- 3/4 cup natural peanut butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 tbsp non-dairy milk
- 1 tsp vanilla extract
- sugar for rolling around 1/4-1/2 cup
- 1/2-3/4 cup vegan chocolate
- 64-70 vegan white chocolate chips or candy eye balls.
Instructions
- In a small bowl add flax seed and water. Mix and let sit for 5 minutes.
- Into a medium size bowl add all purpose flour, baking soda and salt. Mix and set aside.
- Using a stand or a hand mixer, cream the vegan butter, peanut butter, granulated sugar and brown sugar. Once done add in your flax+water mixture, non-dairy milk and vanilla extract. Mix until incorporated with the creamed butter. Once mixed, slowly add flour a little at a time, making sure to mix between each addition of flour. Cover bowl with plastic wrap and refrigerate dough for 30 minutes.
- Preheat oven to 375℉ and prepare a baking sheet with parchment paper or a silicon baking mat. In a small bowl add 1/4-1/2 cup granulated sugar.
- Scoop out cookie dough with a tablespoon and then roll the dough in your hands to create a smooth ball. Roll the ball of dough in the sugar and then place on the prepared baking dish. Making sure to leave 2 inches of space in between each ball of dough.
- Bake for 10-13 minutes. Once they look a little golden they are done. Let cookies sit for 2 minutes on the baking sheet and then use the back of the teaspoon to create indentations in the center of each cookie. Let cookies sit for an additional minute and then move to a cooling rack.
- Once cooled melt your vegan chocolate. Using a piping bag, a plastic bag with the tip cut off, or a spoon, fill the center of each cookie with chocolate. Then carefully draw 8 legs with your melted chocolate. For my eye balls I used vegan white chocolate chips. Use a dab of chocolate on the flat part of the vegan white chocolate to stick it to the cookie. Then use a dab of chocolate on the other side to create pupils. To get the chocolate to set faster you can put your spider cookies in the freezer for a few minutes. Store any leftover cookies in an airtight container.
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