Get ready to weave some magic in your kitchen with these wickedly delicious gluten-free Spider Chocolate Chip Cookies that are guaranteed to be the star of your Halloween spread or a year-round treat for chocolate lovers! Imagine biting into a perfectly soft, chocolatey cookie with an adorable spider web design that looks almost too cute to eat. Whether you're hosting a spooky party, catering to gluten-sensitive guests, or simply craving a unique twist on classic chocolate chip cookies, this recipe will transform your baking game and leave everyone web-struck!
Prep Time: 10 mins
Cook Time: 12 mins
Total Time: 22 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 1/2 cups gluten free all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup coconut sugar
- 1/2 cup brown sugar
- 1/2 cup coconut oil, softened
- 1/4 cup almond milk
- 1 tsp vanilla extract
- 1 cup gluten free chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together the gluten-free all-purpose flour, baking soda, and salt until well combined.
- In a separate large mixing bowl, cream together the softened coconut oil, coconut sugar, and brown sugar until smooth and well blended, using an electric mixer or whisk.
- Add the almond milk and vanilla extract to the sugar mixture, mixing until fully incorporated.
- Gradually add the dry flour mixture to the wet ingredients, stirring until a consistent cookie dough forms.
- Fold in the gluten-free chocolate chips, distributing them evenly throughout the dough.
- Using a cookie scoop or spoon, drop rounded tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- For spider web effect, use a toothpick to create thin lines radiating from the center of each cookie to create a web-like design.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers are set.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Optional: For extra spider web design, drizzle melted white chocolate in web patterns after cookies have cooled.
Tips
- Ensure your coconut oil is softened but not melted for the perfect cookie texture.
- Use a toothpick or thin skewer to create precise spider web designs.
- For the most defined web pattern, work quickly while the cookie surface is still slightly warm.
- If using white chocolate for web decoration, melt it carefully in short microwave bursts or using a double boiler.
- Let cookies cool completely before adding intricate web designs to prevent smudging.
- Store cookies in an airtight container to maintain their soft texture and web design.
- For extra flavor, consider using dark chocolate chips for a richer taste.
- If the dough seems too dry, add a tiny bit more almond milk; if too wet, sprinkle a bit more gluten-free flour.
Nutrition Facts
Calories: 160kcal
Carbohydrates: 18g
Protein: 1g
Fat: 10g
Saturated Fat: 8g
Cholesterol: 0mg
