Vegan Recipe: Halloween Cobweb Cookies

Halloween Cobweb Cookies

By JSHealth

These super easy healthy Halloween cookies are made with rice malt syrup so they’re low GI and contain cinnamon for even more blood sugar stabilization. Decorate with black and hulled tahini for the perfect spooky treat!

Ingredients, makes 12:

  • 1 ½ cup almond meal
  • ½ tsp baking powder
  • pinch of sea salt
  • ½ tsp cinnamon
  • 2 tbsp coconut oil, melted
  • 2-3 tbsp rice malt syrup
  • 1 tbsp hulled tahini
  • 1/4 cup of unsweetened applesauce
  • 1 tbsp black tahini

For the topping:

  • 1 tbsp black tahini
  • 1 tbsp hulled tahini


  1. Preheat oven to 320°F.
  2. In a medium-sized mixing bowl, stir the almond meal, baking powder, salt and cinnamon until combined.
  3. In another mixing bowl, whisk the coconut oil, rice malt syrup and hulled tahini until well combined.
  4. Add applesauce to the wet mixture and whisk until light and thinned.
  5. Fold the dry ingredients into the wet mixture, until combined.
  6. Divide the mixture into two even batches.
  7. Add the black tahini to one batch and mix to combine.
  8. Wet your hands slightly and roll tablespoon-sized amounts of dough into balls then flatten on a lined baking tray.
  9. Bake for 10-15 minutes or until lightly golden around the edges.
  10. Allow to cool completely on baking tray.
  11. Once cool, place the hulled tahini and black tahini into separate piping bags (or sandwich bags with the corner snipped off!) and pipe black cobwebs onto the light cookies and tahini cobwebs onto the black cookies.
  12. Store in an airtight container for up to 3-4 days.

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