What’s better than a soft, chewy, and delicious pecan cookie? A soft, chewy, and delicious pecan cookie with a spider web design made of chocolate! The combination of pecans and spelt flour creates a mildly sweet and nutty cookie that pairs deliciously with the dark and white chocolate. You can easily make this cookie vegan with just a few simple changes.

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My three-year-old got very excited upon seeing the spider webs on each cookie. It seemed like he thought it was the coolest thing ever. If only I could view the world through his eyes. Once he took a bite, the spider webs were no longer on his mine. Finishing the cookie before I asked for a bite soon became his priority.

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If you’re into throwing Halloween parties (which I know quite a few people who LIVE for this day), these spider web cookies are the perfect Halloween color and design. They are also very tasty, which is obviously the most important!

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Spider Web Pecan Cookies

 

This recipe is free of peanuts.

Makes 20 cookies

Nutritional info for 1 cookie: 180 calories, 2.7g protein, 20g carbs, 10.8g fat, 13.8g sugar, 1.6g fiber

 

Ingredients

Cookies

  • 2 cups raw pecans
  • 1 cup spelt flour
  • ¾ cup + 2 tablespoons coconut sugar
  • ¼ cup + 2 tablespoons cashew milk (see notes)
  • 1 egg (see notes)
  • 1 teaspoon vanilla extract

Spider Web Icing

  • ½ cup dark chocolate chips, melted
  • ¼ cup white chocolate chips, melted

 

Method

  1. Preheat oven to 350 degrees F. Line a sheet pan with parchment paper and set aside.
  2. Place pecans in a food processor and blend until a pecan flour forms. Be careful not to over-blend, as this will create a pecan butter consistency. You want the consistency to be similar to almond flour.
  3. Add spelt flour and coconut sugar to the pecan flour and pulse to combine.
  4. In a large mixing bowl, whisk together cashew milk, egg, and vanilla extract.
  5. Pour flour mixture into the bowl of wet ingredients and stir until well combined.
  6. Using a small ice cream scoop drop cookie dough onto sheet pan, forming 20 cookies total. Flatten each cookie using a spoon or your fingers. The dough will be sticky, so lightly damp your fingers so it doesn’t stick to your hand.
  7. Bake in the oven for 10-12 minutes. Let cookies cool on a wire rack. Once cooled, take a knife and cut the dome off of each cookie, creating an even flat top.
  8. For the icing, make sure you have the melted dark chocolate in a bowl and pour the melted white chocolate into a zip-lock bag.
  9. When cookies are cool, spread a layer of melted dark chocolate on top of each cookie.
  10. Before the dark chocolate dries, cut off a very small bottom corner of the zip-lock bag, creating a small hole. Slowly squeeze the white chocolate out and create a swirl on top of the dark chocolate, beginning in the center of each cookie and working your way to the outside.
  11. Take a sharp knife and, beginning in the center where the swirl pattern begins, gently draw a straight line to the outside of the cookie. Repeat this 5 more times on the same cookie, creating a spider web design. Repeat this step until all cookies have a spider web design.
  12. Let chocolate dry then enjoy!

 

Notes:

  • To make this recipe egg free, simply substitute the egg with a flax egg or your favorite egg replacer product.
  • You may substitute cashew milk with any unsweetened full-fat milk of choice, like coconut, almond, or cow’s milk.
  • To make this recipe vegan, simply use your favorite egg replacer and vegan chocolate.
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