gluten free vegan peanut butter chocolate spider cookies
RECIPE TYPE: cookies
peanut butter cookies
  • 1 cup brown sugar
  • 1/2 cup creamy peanut butter
  • 1/4 cup refined coconut oil, softened
  • 1/4 cup unsweetened almond milk or oat milk
  • 3 tablespoons pure maple syrup
  • 1 teaspoon pure vanilla extract
  • 2 cups Sarah’s gluten free flour blend
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
chocolate spiders
  • 3/4 cup dairy free chocolate chips
  • 2 tablespoons unsweetened almond milk or oat milk
  • candy eyeballs
  1. Preheat oven to 350 degrees. Line baking sheets with parchment paper.
  2. In large bowl of standing mixer, cream together brown sugar, peanut butter and coconut oil, 1-2 minutes. Add almond milk, maple syrup and vanilla. Beat until blended.
  3. To mixing bowl, add flour, baking powder, baking soda and salt. Mix until dough comes together.
  4. Scoop cookie dough using cookie scoop and roll dough into balls. Place onto prepared baking sheet and flatten slightly. Indent center of cookie with thumb.
  5. Bake cookies 9-11 minutes. Remove from oven and leave cookies on baking sheet 5 minutes. While still a bit warm, indent center of cookie with thumb. Place cookies on cooling rack to cool completely.
  6. Place chocolate chips and almond milk in small microwave-safe bowl. Microwave on low for 30 seconds. Stir and microwave an additional 20 seconds. Stir until smooth and creamy.
  7. Pour melted chocolate into ziplock bag and snip corner of bag. Onto cooled cookies, first pipe legs of spider. Then fill each center of cookie with chocolate to make the body. Top with two candy eyeballs.
  8. Place cookies in refrigerator to set chocolate. Store cookies at room temperature.
Recipe by Sarah Bakes Gluten Free at