What’s better than a soft, chewy, and delicious pecan cookie? A soft, chewy, and delicious pecan cookie with a spider web design made of chocolate! The combination of pecans and spelt flour creates a mildly sweet and nutty cookie that pairs deliciously with the dark and white chocolate. You can easily make this cookie vegan with just a few simple changes.
My three-year-old got very excited upon seeing the spider webs on each cookie. It seemed like he thought it was the coolest thing ever. If only I could view the world through his eyes. Once he took a bite, the spider webs were no longer on his mine. Finishing the cookie before I asked for a bite soon became his priority.
If you’re into throwing Halloween parties (which I know quite a few people who LIVE for this day), these spider web cookies are the perfect Halloween color and design. They are also very tasty, which is obviously the most important!
Spider Web Pecan Cookies
This recipe is free of peanuts.
Makes 20 cookies
Nutritional info for 1 cookie: 180 calories, 2.7g protein, 20g carbs, 10.8g fat, 13.8g sugar, 1.6g fiber
- 2 cups raw pecans
- 1 cup spelt flour
- ¾ cup + 2 tablespoons coconut sugar
- ¼ cup + 2 tablespoons cashew milk (see notes)
- 1 egg (see notes)
- 1 teaspoon vanilla extract
Spider Web Icing
- ½ cup dark chocolate chips, melted
- ¼ cup white chocolate chips, melted
- Preheat oven to 350 degrees F. Line a sheet pan with parchment paper and set aside.
- Place pecans in a food processor and blend until a pecan flour forms. Be careful not to over-blend, as this will create a pecan butter consistency. You want the consistency to be similar to almond flour.
- Add spelt flour and coconut sugar to the pecan flour and pulse to combine.
- In a large mixing bowl, whisk together cashew milk, egg, and vanilla extract.
- Pour flour mixture into the bowl of wet ingredients and stir until well combined.
- Using a small ice cream scoop drop cookie dough onto sheet pan, forming 20 cookies total. Flatten each cookie using a spoon or your fingers. The dough will be sticky, so lightly damp your fingers so it doesn’t stick to your hand.
- Bake in the oven for 10-12 minutes. Let cookies cool on a wire rack. Once cooled, take a knife and cut the dome off of each cookie, creating an even flat top.
- For the icing, make sure you have the melted dark chocolate in a bowl and pour the melted white chocolate into a zip-lock bag.
- When cookies are cool, spread a layer of melted dark chocolate on top of each cookie.
- Before the dark chocolate dries, cut off a very small bottom corner of the zip-lock bag, creating a small hole. Slowly squeeze the white chocolate out and create a swirl on top of the dark chocolate, beginning in the center of each cookie and working your way to the outside.
- Take a sharp knife and, beginning in the center where the swirl pattern begins, gently draw a straight line to the outside of the cookie. Repeat this 5 more times on the same cookie, creating a spider web design. Repeat this step until all cookies have a spider web design.
- Let chocolate dry then enjoy!
- To make this recipe egg free, simply substitute the egg with a flax egg or your favorite egg replacer product.
- You may substitute cashew milk with any unsweetened full-fat milk of choice, like coconut, almond, or cow’s milk.
- To make this recipe vegan, simply use your favorite egg replacer and vegan chocolate.