At Halloween, it’s always great fun to decorate cakes, cupcakes and other treats with monsters, ghosts and other spooky creatures. Our cute spider cookies are also real eye-catchers. These little creepy-crawlies made from chocolate-coated cake and yoghurt cling to the delicious cookies with their chocolate legs. You can bite into them with a clear conscience – these sweet little creatures are, of course, 100% plant based.
Ingredients
For 10 cookies
For the cookie dough
- 135 g flour
- 2 heaped pinches ground cinnamon
- 1 heaped pinch ground cloves
- 1 pinch ground nutmeg
- 1 pinch salz
- 60 g vegan margarine
- 25 g sugar
- 20 ml oat milk
- 20 g finely chopped iChoc Classic Chocolate
For the spiders
- 50 g flour
- 5 g baking cocoa powder
- 1/2 tsp baking powder
- 15 g sugar
- 1 pinch salt
- 15 ml neutral oil (e.g., canola oil)
- 25 ml oat milk
- 25 ml water
- 25 g vanilla soy yogurt
For the glaze
- 60 g iChoc Classic Chocolate
- 5 g coconut oil
- 1 tsp cocoa powder
For the spider eyes
- 1 thumb-sized piece of fondant or marzipan
Also
- approx. 2 muffin cases
- 10 very thin wooden skewers
- Modeling tools, if desired
How to make it
1. For the cookie dough, first mix the flour with salt and spices.
2. In a second bowl, mix the margarine and sugar. Add the flour mixture and oat drink and knead briefly (preferably by hand).
3. Then add the chopped chocolate and knead into a smooth dough. Cover and leave to rest for 30 minutes.
4. In the meantime, prepare the cake for the spiders. Preheat the oven to 180 °C top/bottom heat.
5. Mix the dry ingredients in a bowl. Mix the oil, oat drink and water and gradually stir into the dry ingredients until a homogeneous dough is formed.
6. Fill 1 oversized or 2 normal-sized paper muffin cases with the “spider dough”. Alternatively, use a greased muffin tin. Bake for 10–20 minutes, depending on size (test with a skewer). Then leave to cool.
7. After the resting time, form 10 balls of equal size from the cookie dough. Place on a baking sheet lined with parchment paper and press a large indentation in the center with both thumbs. Reshape the edges if necessary. The cookies should have a diameter of approx. 4 cm when finished.
8. Bake the cookies in a preheated oven at 190 °C top/bottom heat for approx. 20 minutes. Then allow to cool.
9. Meanwhile, crumble the baked cake dough into a bowl and knead in 25 g soy yogurt.
10. Form 10 large balls (approx. 10 g each) and 10 small balls (approx. 3 g each) from the mixture. Place one large and one small ball on a very thin wooden skewer.
11. For the glaze, melt the chocolate with the coconut oil in a bain-marie. Dip the spiders in the glaze, allow to drip briefly, and immediately dust the back and head with a little cocoa powder.
12. Place the spiders on a cookie while they are still moist. Allow to dry and then carefully remove the wooden skewer.
13. Fold a piece of baking paper into a piping bag and fill with the remaining melted chocolate. Carefully pipe the legs onto the spiders. Set the chocolate bowl with the leftovers aside, but do not wash it yet.
14. For the eyes, form 20 small balls from fondant or marzipan. If necessary, briefly reheat the chocolate bowl. Place a drop of chocolate on each fondant ball and stick on the eyes. Use another drop to paint on the pupil (preferably with a rounded modeling tool or similar).