If you or your children love chocolate chip cookies, try serving up these delicious dairy-free Halloween versions – each topped with a spooky chocolate spider that’s really easy to create.
Our recipe uses dairy-free chocolate and dairy-free margarine, making them perfect for anyone with a dairy allergy or intolerance.
Makes: 12 cookies
- 100g dairy-free chocolate chunks (or chopped chocolate) - keep 50g aside to melt for the spider legs
- 100g dairy-free margarine
- 50g light muscovado sugar
- 80g natural sugar alternative
- 170g self-raising flour
1. Preheat the oven to 180c/160c fan.
2. In a large bowl, beat the margarine and sugar until light and fluffy.
3. Stir in the flour and chocolate chunks until all mixed.
4. Form into 30g balls and spread out on two baking trays.
5. Flatten the balls slightly and then press two or three extra chocolate chunks into the top, not too close together – each of these will become a body of a spider.
6. Bake for 8-10 minutes. (Bear in mind that they will be very soft when you take them out of the oven). Allow to cool completely.
7. Once the cookies are cooled, melt the chocolate by blasting it for 10-second intervals in the microwave.
8. Spoon the chocolate into a piping bag with a fine writing nozzle attached, and then draw eight legs on each exposed spider body.
9. Allow the chocolate to set and serve.
Discover how to have a healthier (but still fun) Halloween hereShop Food & Drink