Chocolate Peanut Butter Spider Cookies (Vegan)
Deliciously peanut butter Chocolate Peanut Butter Spider Cookies, made with wholefood ingredients, with added protein and fibre. These spooky cookies are naturally vegan and gluten-free, perfect for trick or treats.
These cookies are the best way to celebrate Halloween, they are so tasty, packed with good-for-you ingredients (no butter or refined sugar) and they are so fun to make. They look really impressive, but are ready in just a few simple steps and the overall effect comes from some peanut butter cups, melted dark chocolate and edible sugar eyes. If you love these, you can make them all year round and leave off the spider legs, as they are so good at any time of the year.
Why will I love these cookies?
These cookies are so good:
- Chunky, chewy and golden
- With a soft chewy middle and crispy outside
- Made with wholefood ingredients
- Packed with peanut butter
- Naturally high in fibre using oat flour
- With added protein powder and from the peanut butter
- Made without eggs, dairy or gluten
- Naturally vegan and gluten-free
- With nut-free options
- Made without butter or refined sugar
- Topped with peanut butter cups and dark chocolate
- These are perfect for spooky season
- Also delicious all year round
- With 10 ingredients
- No chill time required
- Ready in 20 minutes
- Fun to make with little ones
- Great for a last minute bake
- Leave off the legs and eyes to make effortless cookies
- Good for you and your gut
If you already love the sound of these cookies, then skip ahead to the recipe card below. or, first let’s discuss the recipe in more detail.
What ingredients do I need?
You can see the ingredients with weights in the recipe card below and see my favourite and recommended products in the “shop the recipe” section.
For the cookies:
- Smooth runny peanut butter: make sure it is really smooth and runny otherwise the batter will be thicker, and the cookies will need a little less time baking. I love Manilife or Pip&Nut – look for ones with 100% nuts or only some salt added.
- Coconut sugar: to make these rich, delicious and caramel-like. Or you can swap for light brown sugar, if you prefer.
- Plant based milk: use your preferred dairy-free drink like soya, almond, oat or coconut.
- Vanilla extract: for the flavour.
- Oat flour: make your own by blending oats into a fine flour texture.
- Chocolate peanut protein powder: I use the Form protein powder here which adds such a delicious flavour. You could also use chocolate or vanilla protein powder, or use more oat flour if you don’t want to add protein.
- Baking powder and bicarbonate of soda: for the rise and texture.
- Salt: for flavour.
And to decorate:
- Chocolate peanut butter cups: I opted for smaller PB cups to better fit the cookies and used these ones which have great ingredients, too.
- Dark chocolate: to create the spider legs.
- Edible sugar eyes: please read the labels as most of these are not vegan and may contain egg. I use these ones.
Are these gluten-free and nut-free?
These are easily gluten-free as long as you use GF oats. To make these nut-free, swap the peanut butter for tahini or sunflower seed butter and make sure your PB Cups do not contain peanut butter, it might be better to use a big chocolate button instead.
How do I make them?
These are ready in a few steps:
- Combine the wet ingredients: in a mixing bowl, until smooth.
- Add in the dry ingredients: and stir together.
- Divide into pieces and roll into balls: flattening onto the trays.
- Bake for 9 minutes: until spread out and crackling on top.
- Allow to cool fully: otherwise, the chocolate melts off.
- Add on the spider legs and the PB Cup for the body: sticking it down with the chocolate.
- Add on some eyes: using the chocolate to secure it.
- Allow the chocolate to set: within a few minutes.
- Enjoy the cookies: or keep for later.
How long will they last?
These cookies will keep for 5 days in a sealed container at room temperature but note that the eyes will start to “bleed” after a few days.
What other recipes can I try?
For more Halloween recipes:
- Chocolate Halloween Crispy Bars
- Chocolate Pumpkin Spice Brownie Cookie Bars
- Double Chocolate Ghost Cupcakes
- Spiderweb Chocolate Ganache Tart
- Spooky Chocolate Fudge Crispy Bars
Chocolate Peanut Butter Spider Cookies (Vegan)
Deliciously peanut butter Chocolate Peanut Butter Spider Cookies, made with wholefood ingredients, with added protein and fibre. These spooky cookies are naturally vegan and gluten-free, perfect for trick or treats.
Ingredients
For the Cookies:
- 120g smooth runny peanut butter
- 120g coconut sugar
- 90ml plant-based milk
- 1 tsp vanilla extract
- 180g oat flour
- 50g Form Performance Chocolate Peanut Protein
- ½ tsp baking powder
- ½ tsp bicarbonate of soda
- A pinch of salt
To Decorate:
- 16 mini chocolate peanut butter cups
- 80g dark chocolate, melted
- Edible sugar eyes
Instructions
- Preheat the oven to 160Fan/180ºC and line 1-2 large trays with parchment paper.
- Into a large mixing bowl, add the peanut butter, sugar, milk and vanilla and whisk until smooth.
- Add in the oat flour, protein powder, baking powder, bicarbonate of soda and salt and stir to a sticky cookie dough, it will be quite wet.
- Scoop into 15-16 balls (about 35g each) and roll into balls. Flatten the balls onto the trays, leaving a small gap around each one.
- Bake for 9 minutes, turning the tray halfway through baking.
- Allow to cool on the trays fully.
- Melt the chocolate and add to a piping bag. Snip off the end to make a small hole.
- Pipe the legs onto the cookies, add a small round of chocolate in the middle.
- Place the peanut butter cup in the middle and secure the eyes with some more chocolate.
- Allow the chocolate to set for 20 minutes.
- Enjoy straight away or keep leftover cookies for 3-5 days in a sealed container at room temperature (note that the “eyes” will start to bleed over time).
Shop the recipe
Stay in touch
I look forward to hearing what you think of these Chocolate Peanut Butter Spider Cookies so please let me know in the comments below and leave a star review above. If you do make this cake, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With spider cookie love x
p.s. this recipe was first made with Form protein, who I love. This blog post is not sponsored and all opinions are my own.
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