Halloween Cobweb Cookies

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

Halloween Cobweb Cookies

Prep Time

20 minutes

Cook Time

15 minutes

Serves

12 people

This healthy Halloween Cobweb Cookie recipe is courtesy of Jessica Sepel, the founder of the JSHealth website. Sepel is a clinical nutritionist, best-selling author and her website is devoted to finding balance with food for life. She strives to help others better understand foods and the impact they have on the body. We’ll be sharing several of her recipes.

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

Note: Glycemic Index is a ranking of carbohydrate levels in food based on the impact it has on blood-glucose levels. Those carbs that are lower in value are digested at a slower rate and metabolized in such as way as to avoid spikes in blood-glucose levels, which impacts production of insulin by the body.

Ingredients

  • 1 1/2 cups almond meal
  • 1/2 teaspoon baking powder
  • Pinch of sea salt
  • 1/2 teaspoon cinnamon
  • 2 tablespoons coconut oil, melted
  • 2-3 tablespoons rice malt syrup
  • 1 tablespoon hulled tahini
  • 1 egg
  • 1 tablespoon black tahini

For the topping

  • 1 tablespoon black tahini
  • 1 tablespoon hulled tahini

Preparation

  • 1 Preheat oven 320°F.
  • 2 In a medium-sized mixing bowl, stir almond meal, baking powder, salt and cinnamon until combined.
  • 3 In another mixing bowl, whisk coconut oil, rice malt syrup and hulled tahini until well combined.
  • 4 Add egg to wet mixture and whisk for a further 2-3 minutes, until light and thinned.
  • 5 Fold dry ingredients into the wet mixture, until combined.
  • 6 Divide mixture into two even batches.
  • 7 Add 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 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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