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Easy Wholesome Halloween Spider Cookies: Best Homemade Treat

Halloween spider cookies - featured image
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These wholesome Halloween spider cookies are buttery, slightly sweet, and have a perfect crunch from pretzel legs and chocolate eyes. Made with whole wheat pastry flour and coconut sugar, they’re a healthier festive treat that kids and adults love.

Ingredients

Scale
  • 1 ½ cups (180g) whole wheat pastry flour
  • ½ cup (113g) unsalted butter, softened
  • 2 tablespoons (30ml) coconut oil, melted and cooled
  • ½ cup (100g) coconut sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup (85g) dark chocolate chips (70% cacao)
  • 24 mini pretzel twists
  • ¼ cup (45g) mini chocolate chips
  • ½ teaspoon baking soda
  • ¼ teaspoon fine sea salt
  • For the chocolate drizzle: ¼ cup (45g) dark chocolate chips and 1 teaspoon coconut oil

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a large bowl, beat softened butter, melted coconut oil, and coconut sugar until light and fluffy, about 2-3 minutes.
  3. Add egg and vanilla; beat until smooth and combined.
  4. In a separate bowl, whisk together whole wheat pastry flour, baking soda, and salt.
  5. Gradually add dry ingredients to wet mixture, mixing until just combined. Do not overmix.
  6. Fold in ½ cup dark chocolate chips.
  7. Chill dough for 15-20 minutes (optional but recommended).
  8. Scoop rounded tablespoons of dough onto prepared baking sheets, 2 inches apart. Flatten slightly to ½ inch thick.
  9. Break 4 mini pretzel twists in half to create 8 legs per cookie. Press 4 pieces into each side of each cookie, angled outward, embedding halfway.
  10. Bake for 10-12 minutes, rotating pans halfway, until edges are lightly golden and centers are set but soft.
  11. Cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
  12. For drizzle: melt ¼ cup dark chocolate chips with 1 teaspoon coconut oil in microwave in 20-second bursts, stirring until smooth.
  13. Pipe two small dots of melted chocolate on each cookie for spider eyes. Press two mini chocolate chips into each dot, pointy side down.
  14. Let chocolate set at room temperature for 15-20 minutes, or refrigerate for 5-10 minutes.

Notes

For best results, press pretzels firmly into dough (at least halfway) to prevent falling off. Chill dough if too sticky. Watch baking time carefully; cookies are done when edges are golden but centers still soft. Flavors improve after a day. Store in airtight container at room temperature for up to 5 days, or freeze for up to 3 months.

Nutrition

Keywords: Halloween cookies, spider cookies, whole wheat cookies, healthy Halloween treats, easy Halloween cookies, kid-friendly Halloween treats

Find it online: https://freshforkful.com/easy-wholesome-halloween-spider-cookies-best-homemade-treat/