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.