Ingredients
Scale
- 1 1/2 cup almond flour
- 1/3 cup tapioca starch
- 1/4 tsp baking soda
- 1 egg (sub 1 flax egg… 1 tbsp ground flax + 3 tbsp water)
- 1 tbsp coconut sugar
- 2 tbsp maple syrup
- 2 tbsp coconut oil, melted
- 1 tsp vanilla extract
For topping
- 2 tbsp melted chocolate (I use Enjoy Life chocolate chips)
- 6 almond butter cups (I use unreal)
- Candy eyes (sub pomegranate seeds)
Instructions
- Preheat the oven to 350 F and line a baking sheet with lightly greased parchment paper.
- Combine the dry ingredients in a bowl and whisk together until combined. Fold in the wet ingredients until a dough forms.
- Use a cookie scoop to scoop out uniform cookies. You should have 6-7 cookies. Evenly space the cookie dough on the baking sheet and lightly flatten with your palm. Transfer to the oven and bake for 12 minutes or until lightly golden brown.
- Remove from the oven and carefully transfer to a cooling rack. Allow to cool completely.
- Once the cookies are cool, decorate the cookies by putting a small amount of melted chocolate on the large, flat end of an almond butter cup. Place in the center of a cookie. Use a toothpick dipped in the melted chocolate to draw on eight legs next to the almond butter cup. Using the toothpick, dab a small amount of chocolate onto the back of the candy eyes (or pomegranate seeds) and place on the bottom of the almond butter cup to make eyes. Repeat with all of the cookies. Transfer to the fridge to allow the chocolate to set.
- Keep the cookies in the fridge for 2-3 days and serve chilled.
Nutrition
- Serving Size: 1 cookie
- Calories: 326
- Fat: 15.8g
- Carbohydrates: 23.6g
- Fiber: 1.8g
- Protein: 6.6g