About the Recipe
While browsing magazines for fun Halloween-themed treats, I came across some adorable spiderweb cookies that immediately caught my eye. Inspired by the idea, I decided to create my own plant-based version! Made with teff flour, cocoa powder, almond butter, and applesauce, these soft, chocolatey cookies are decorated with delicate spiderwebs made from melted vegan marshmallows. They're a deliciously spooky Halloween treat that's just as fun to make as it is to eat!
Ingredients
For the Cookies
1¼ cups teff flour
¼ cup unsweetened cocoa powder
1 teaspoon baking powder
Pinch of salt
1 cup almond butter
½ cup unsweetened applesauce
½ cup maple syrup
1 teaspoon vanilla extract
1 tablespoon ground flaxseed
For the Spiderwebs
Vegan marshmallows (mini or regular-size)
Preparation
Make the Cookies
Preheat the oven. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
Combine the dry ingredients. In a medium bowl, whisk together the teff flour, cocoa powder, baking powder, salt, and ground flaxseed.
Mix the wet ingredients. In a separate bowl, stir together the almond butter, applesauce, maple syrup, and vanilla extract until smooth and well combined.
Prepare the dough. Add the wet ingredients to the dry ingredients and stir until a thick, soft cookie dough forms.
Shape the cookies. Divide the dough into 12 equal portions and roll each into a ball. Arrange them on the prepared baking sheet, leaving some space between them. Gently flatten each ball with your fingers or the back of a spoon to about ½ inch thick. The cookies won't spread much during baking.
Bake. Bake for 10–12 minutes, until the edges are set but the centers remain slightly soft. Avoid overbaking to keep the cookies moist and tender.
Cool completely. Let the cookies cool on the baking sheet for about 10 minutes, then transfer them to a wire rack to cool completely before decorating.
Make the Marshmallow Spiderwebs
Prepare the marshmallows. You can use mini or regular-size vegan marshmallows. If using regular-size marshmallows, cut them into quarters to help them melt more quickly and evenly.
Melt the marshmallows. Place the marshmallows in a microwave-safe bowl. Microwave for 15 seconds, stir, then continue microwaving in 10–15-second increments, stirring after each, until melted and stretchy. Be careful not to overheat them.
Create the spiderwebs. Allow the melted marshmallows to cool briefly. Dip a teaspoon into the mixture and slowly lift it to create thin, stretchy strands. Drape the strands across the cooled cookies in different directions, allowing some to wrap around the edges to create a spiderweb pattern.
Work quickly. The marshmallow mixture will become firmer as it cools. If it becomes too stiff to form strands, microwave it for about 10 seconds, stir, and continue decorating.
Let the spiderwebs set. Arrange the decorated cookies on a serving plate and allow the marshmallow webs to set for approximately 15 minutes before serving.
Storage
Store undecorated cookies in an airtight container at room temperature for up to 4 days or freeze for up to 3 months. For the best appearance, add the marshmallow spiderwebs shortly before serving.
Thawing
Allow frozen cookies to thaw at room temperature for approximately 30–60 minutes, or until completely thawed, before decorating.
Tip: Make Chocolate Spiderweb Cookie Sandwiches!
For an extra-special treat, spread a layer of Chocolate Hummus on the bottom of one cookie and top with another. Decorate the top cookie with marshmallow spiderwebs as described above.
No animal were harmed during the creation of this recipe.
