Chewy and delicious, our favorite gluten-free chocolate chip cookies are re-imagined here with little spiders for Halloween fun.
For Egg-Free Spider Cookies, omit 2 eggs. Reduce shortening by ¼ cup in step 1. Combine 3 teaspoons Ener-G egg replacer with 4 tablespoons warm water or milk of choice. Let sit until cool. Add this mixture in step 1 to replace 2 eggs.
Jules Shepard is the author of Free for All Cooking: 150 Easy Gluten-Free, Allergy-Friendly Recipes the Whole Family Can Enjoy (Da Capo Press ©2010).Yields 60 cookies
- ½ cup (1 stick) butter or dairy-free buttery sticks, room temperature
- ½ cup non-hydrogenated shortening, room temperature
- 1 cup firmly packed light brown sugar
- ½ cup granulated sugar
- 2 teaspoons pure vanilla extract
- 2 large eggs
- 2½ cups Jules’ Homemade Gluten- Free Flour Blend
- 1 teaspoon baking soda
- ¾ teaspoon sea salt
- ½ teaspoon baking powder
- ¼ cup gluten-free semi-sweet chocolate chips, more for “spiders”
1Beat butter and shortening with brown sugar and granulated sugar until light and fluffy. Mix in vanilla and eggs until combined.
2In another bowl, whisk together gluten free flour blend, baking soda, salt and baking powder. Gradually stir dry ingredients into the sugar mixture. Stir in chips.
3Scoop dough into a container (metal, if possible) and cover tightly. Refrigerate until very cold (overnight is ideal).
4Preheat oven to 350°F. Line cookie sheets with parchment paper.
5Drop dough by measured tablespoons onto prepared pans, at least 1 inch apart. Insert a chocolate chip or two on top of each cookie, upside-down; these will be the bodies of the spiders.
6Place in preheated oven and bake 8 to 9 minutes. Tops of the gluten free cookies will be lightly browned but they may look slightly uncooked in the centers.
7As soon as cookies are removed from the oven, drag a toothpick out from the center of each melted chocolate chip to form 8 spider legs. Let cookies stand 5 minutes before removing to a cooling rack.