You won’t be able to deny the soft, chewy, pumpkiny, dark chocolatey, sweet yumminess of these Paleo Pumpkin Chocolate Chunk Spider Cookies! I know “spider” is in the name, but the only spiders you’ll be eating are the chocolate ones, dormant on Paleo, gluten-free, dairy-free (with a vegan option), refined sugar-free, oil-free, grain-free, and clean eating cookies!
I’m bringing back the pumpkin this week! 💥🍪🎃🍪💥 How cute are these Paleo Pumpkin Chocolate Chunk Spider Cookies?! 😍
Besides being festive, these cookies are also sinless and delicious and need NO chilling time! Can you believe it? Well, you should—you’re on Triple S. 😏
Sometimes it’s hard to believe a cookie that’s jam-packed with the warmth of Homemade Pumpkin Pie Spice, morsels of dark chocolate, and the sweetness of unrefined sugar is actually … healthy?! 👻
Just wait until you take a bite! Your teeth will glide right into these thick, soft, and chewy Paleo Pumpkin Chocolate Chunk Spider Cookies. Another awesome thing about these cookies is that they keep their softness and taste until they’re all gone, like coming fresh out of the oven! 😋 It’s magic I tell you! 🔮 But not dark magic … we’re still keeping it sinless even when the horror-tastic holiday of Halloween spooks around the corner! 😈
So, what can make a holiday treat that’s tasty and nourishing better, you might ask. 😏 Making them even more fun to eat by sketching little chocolate spiders on them! Again, this is a great holiday baking experience for you and your kids! However, if you don’t have kids, it’s just as exciting to decorate by yourself (I would know 😆) or with loved ones, family, and/or friends!
Also you can keep making this recipe all year long by excluding the spiders on top.
They’re just as good without the additional chocolate creepy crawlies. 😘
All of this spider talk reminds me of my Aunt Jeanette (commonly known as Auntie). She’s one of the most positive, fun, and thoughtful people I have ever met—what an advantage to have her as one of my aunts! 😊 She has also always supported me with my blog and my brother and my book series, which I appreciate more than she’ll ever know. 💖
Have you checked out Unlock the Unknown: New Earth yet?!?! The second book, Unlock the Unknown: Arcticon, is coming this December 2017!! Get ready for a winter adventure! ❄️⛄️
Nonetheless, what makes my Aunt Jeanette even cooler is that she loves Halloween, too! 🎃 However, she is terrified of spiders! 😧 Here comes a story …
One weekend in the beginning of October, around ten years ago, Michael and I came down to Scottsdale to spend the weekend at our Aunt Vicky’s house (my Aunt Jeanette’s older sister) to spend some time with our cousins. Luckily for us, our Aunt Jeanette stole us for a few hours to go Halloween shopping at Party City since she knew how much we loved love decorations! 😍 🙌🏼 It was like a dream to us since the town we grew up in lacks anything but a Wal-Mart; at least it was a 24-hour supercenter. 😂
Nevertheless, Michael and I wanted EVERYTHING in the store, but we knew that wasn’t possible so we each got a few items and we were off to check out. Then, there’s little me—the young, electrified Halloween shopper, who spotted a motion activated spider from the ceiling near the cashier and a big, sticky, harry spider on a shelf in front of me.
I shared a mischievous look with Michael, pondering whether we should give our aunt a little scare. I feel SO bad for admitting this, but I went through with it! 😣 I plopped the spider on her shoulder and, sure enough, with a shriek she bounced right under the motion-activated, dropping spider, which gave her another fright! Although it ended with laughs, I still remember feeling so horrible for scaring her afterwards!
So, Auntie, if you remember that (which I hope you don’t lol) I’m sorry! I might just have to make these Paleo Pumpkin Chocolate Chunk Spider Cookies for Thanksgiving to squash any bad spider vibes. 😇
Ready to create happy memories and stomachs with these cookies? 🎃
Start by mixing all the dry ingredients in a large mixing bowl.
Then, whisk all the wet in another bowl. Add the wet ingredients to the dry and stir until just incorporated.
Fold in the dark chocolate chunks
so there’s lots of chocolate in every bite. 🍫😋
Using a cookie scooper or heaping tablespoon, roll the cookie dough into balls and place them two inches apart on parchment paper or silicone-lined cookie sheets. Once you have all the cookies rolled, flatten and shape them to your liking—they won’t spread when baking so make them your desired thickness. 😉
Bake the cookies on 350°F for 10-12 minutes, or until the bottoms are slightly browned. Transfer the cookies to a cooling rack and wait for them to fully cool before drawing on your chocolate spiders—feel free to try a cookie before then. 👻
In the meantime, melt one tablespoon of chocolate chunks or you can make your own chocolate by melting 1 teaspoon of coconut oil and whisking in 2 teaspoons of raw cacao powder and a 1/4 teaspoon maple syrup. The chocolate needs to be a room temperature also, or else it will run right down the cookies. It also helps if you put the cookies in the refrigerator so the coldness hardness the chocolate as you work.
Using a tooth pick or similar tool, start by making the bodies by placing drops on the cookies. Then, make the legs!
What’s one of your favorite and/or dreaded Halloween season memories? 🎃👻😈💀👺👾🐱 🍬🍭 If you guys make these Paleo Pumpkin Chocolate Chunk Spider Cookies don’t forget to take a picture 📷 of all your gorgeously gruesome baking skills and share it with me on social media tagging @sabrinassinlesssecrets and hashtagging #sabrinassinlesssecrets so I don’t miss it! See you next time … if you dare. 😈😆😘❤️
- 2 cup blanched almond flour, packed (224g)
- ¼ cup coconut flour (about 32g, but every brand weighs differently so adjust accordingly)
- 2 tablespoons tapioca flour/starch (15g) (can sub with arrowroot starch)
- 1 teaspoon Homemade Pumpkin Pie Spice
- ½ teaspoon cinnamon, preferably Ceylon
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon sea salt, or to taste
- ½ cup organic pumpkin purée
- ¼ cup plus 2 tablespoons creamy, no salt added almond butter (96g)
- ¼ cup plus 2 tablespoons pure maple syrup
- 1 large, organic egg, room temperature (can sub a flax/chia egg for a vegan option)
- ½ cup chocolate chunks (90g)
- Start by lining two cookie sheets with parchment paper or silicone baking mats and preheat the oven to 350°F.
- Thereafter, add all the dry ingredients in a large mixing bowl and whisk together.
- Then, whisk all the wet in another bowl.
- Add the wet ingredients to the dry and stir with a wooden spoon or spatula until just incorporated.
- Next, fold in the dark chocolate chunks.
- Using a cookie scooper or heaping tablespoon, roll the cookie dough into balls and place them two inches apart on the cookie sheets. Once you have all the cookies rolled, flatten and shape them to your liking—they won’t spread when baking so make them your desired thickness.
- Bake the cookies on 350°F for 10-12 minutes, or until the bottoms are slightly browned. Transfer the cookies to a cooling rack and wait for them to fully cool before drawing on your chocolate spiders—feel free to try a cookie before then. 😉
- In the meantime, melt one tablespoon of chocolate chunks or you can make your own chocolate by melting 1 teaspoon of coconut oil and whisking in 2 teaspoons of raw cacao powder and a ¼ teaspoon maple syrup. The chocolate needs to be at room temperature also, or else it will run right down the cookies. It also helps if you put the cookies in the refrigerator so the coldness hardness the chocolate as you work.
- Using a tooth pick or similar tool, start by making the bodies by placing drops on the cookies. Then, make the legs!
- Enjoy! 🙂
These also freeze great for up to 2-3 months!