These deliciously spooky Halloween cookies are a super easy way to turn our organic Choc Chip Cookie mix into a creepy crawly treat that everyone can enjoy.

Simply bake up a packet of our allergy-friendly Chocolate Chip Cookie mix and while the cookies are cooling, prepare your chocolate spider topping.

To keep these scary cookies vegan choose vegan chocolate balls for your spider body such as vegan chocolate coated nuts or bliss balls for a "furry spider" look. Otherwise, malteasers or similar will work well.

Be sure to press your chocolate balls into the cookies while they're still warm so that the chocolate melts a little and holds them in place. If you're using bliss balls then use a little melted chocolate to hold them in position.

Pipe spider legs onto the cookies and finish by dotting little eyes onto the heads. 

Serve these gluten-free vegan spider cookies as a Halloween treat that can be enjoyed by all.

Chocolate Spider Cookies

Serves: 14 
Prep time: 20 minutes Cook time: 16 minutes

1 HALO & SWOON CHOC CHIP COOKIE MIX

1/4 cup (60g) plant milk, at room temperature

1/3 cup (70g) coconut oil, melted

1/4 cup melted chocolate

 28 chocolate balls e.g. malteasers, chocolate coated nuts or chocolate bliss balls

1 Tbsp white glaze for the eyes (mix 3 Tbsp icing sugar with a splash of water until it's the same consistency as the melted chocolate)

1. Preheat oven to 170°C fan bake.

2. Pour Choc Chip Cookie mix into a bowl, add milk and coconut oil and mix well.

3. Roll into balls, place on a lined baking tray and press into round cookies.

4. Bake in the centre of the oven for 14-16 minutes.

5. Remove cookies from the oven, allow to cool 5 minutes on the baking tray, then press two chocolate balls into the centre of each cookie to create the spiders body. If using bliss balls, use a little melted chocolate to stick them down.

6. Melt the chocolate, place in a piping bag and pipe the spiders legs.

7. Mix up the white glaze and use a tooth pick to dot eyes on the spiders head, and another toothpick to dot a chocolate pupil into the centre of each white dot to finish.