These easy, no-bake healthier spider cookies are so quick to throw together & are the perfect mix of chocolate, coconut & oats! They are gluten-free & can easily be made vegan!
Healthier Spider Cookies
I don’t know if this was a PEI thing or east coast thing but I loved these cookies as a kid! Making them now reminds me of home & my mom. My siblings & I would be so excited when my mom was whipping up a fresh batch of spider cookies!
They are typically high in sugar & dairy so I decided to set out and try making a gluten & dairy-free version of spider cookies & these definitely stand up to the original!
Can I make these healthier spider cookies vegan?
Yes! I did include collagen in this recipe for an added protein punch, however I did try this recipe without it & it worked out great as well! You could alternatively try adding you preferred vegan protein powder of choice but I find vegan proteins vary in their texture & taste depending on the brand so this could alter the overall cookie. I encourage you to get creative but just something to keep in mind!
You also want to make sure to use a dairy-free milk to keep these cookies vegan. I used unsweetened vanilla cashew milk. I used coconut oil in place of butter in this recipe to keep it dairy-free, however butter should also work if you are not dairy-free & only have that on hand!
The last think you want to keep in mind when making these vegan are the chocolate chips! You are going to want to make sure your chocolate chips are dairy-free/vegan. This is my favourite brand for dairy-free or vegan baking!
How to store these cookies
I store these cookies in an air-sealed container in the fridge. After they set I move them from the parchment paper & store them in a bag or glass container, covered in the fridge! You could also store them in the freezer, where they will last longer & remove from the freezer as desired.
Ingredients you will need:
- Coconut oil
- Dark chocolate chips (I like these for a dairy-free option & these for lower-carb)
- Cocoa powder (or cacao powder)
- Coconut sugar (I used 2 tbsp but if you like it sweeter you can add a couple more), or desired sweetener of choice
- Gluten-free rolled oats (or regular if not gluten-free)
- Vanilla extract
- Pink salt
- Shredded unsweetened coconut
- Unsweetened cashew milk (or milk of choice)
- Collagen peptides (omit for vegan)
How to make these no-bake cookies
- Melt the coconut oil and dark chocolate in a microwaveable safe bowl or over the stove on low-heat, careful not to burn. I heated mine in 30 second intervals in the microwave, mixing well after each interval.
- Once melted together add the rest of the ingredients to combine.
- The mixture is sticky & can get messy so I used an ice cream scoop to spoon each cookie onto a parchment paper lined baking tray.
- Scoop the rest of the mixture onto the pan & store them in the fridge for 30-60 minutes or until firm.
- Enjoy!
LOOKING FOR MORE HEALTHIER TREATS?
PALEO DOUBLE CHOCOLATE COOKIES
GLUTEN-FREE BANANA BREAD COOKIES
CINNAMON STREUSEL BANANA BREAD
DON’T FORGET TO RATE & REVIEW THE RECIPE BELOW
Your feedback helps me so much & never goes unappreciated! I also love to see your re-creations over on Instagram! Tag me if you make anything so I can re-share it on my stories! Note: if you have a private account send me a screen shot because I can’t see private stories or posts!
Print
Healthier Spider Cookies
- Prep Time: 10 minutes
- Total Time: 1 hour
- Yield: 10 1x
- Diet: Gluten Free
Description
These easy, no-bake healthier spider cookies are so quick to throw together & are the perfect mix of chocolate, coconut & oats! They are gluten-free & can easily be made vegan!
Ingredients
- 1/3 cup coconut oil, melted
- 1/3 cup dark chocolate chips (I like these for a dairy-free option & these for lower-carb)
- 2 tbsp cocoa powder (or cacao powder)
- 2–4 tbsp coconut sugar (I used 2 tbsp but if you like it sweeter you can add a couple more) or desired sweetener of choice
- 1 cup gluten-free rolled oats (or regular if not gluten-free) or quick oats
- 1 /2 tsp vanilla extract
- 1/4 tsp pink salt
- 3/4 cup shredded unsweetened coconut
- 1/4 cup unsweetened cashew milk (or milk of choice)
- 1/4 cup collagen peptides (or 2 scoops) (omit for vegan)
Instructions
- Melt the coconut oil and dark chocolate in a microwaveable safe bowl or over the stove on low-heat, careful not to burn. I heated mine in 30 second intervals in the microwave, mixing well after each interval.
- Once melted together add the rest of the ingredients to combine.
- The mixture is sticky & can get messy so I used an ice cream scoop to spoon each cookie onto a parchment paper lined baking tray.
- Scoop the rest of the mixture onto the pan & store them in the fridge for 30-60 minutes or until firm.
- Enjoy!
- Category: dessert
- Method: no bake
- Cuisine: no bake
Keywords: no bake, spider cookies, gluten free, vegan
PIN IT FOR LATER!
Some links may be affiliate links in this post & by shopping through them you help support me in continuing to create free recipes & content for laushealthylife.com, as I will receive a small commission at no extra cost to you if you purchase through them. Thank you for your continuous support!
Made these today. Delicious. They didn’t last long 😀
★★★★★
Awh Sheila! I am so happy to hear that you made them & loved them! The best news! Hope you & all the family are staying safe & healthy during this time <3
I made these last night and they were so delicious! I used semi-sweet chocolate chips because that’s as what I had and left out the collagen peptides. They were the perfect late night snack. 😂 I will definitely be making these again.
★★★★★
Thanks so much for sharing your feedback Olivia! This made my day! They are one of my favourite easy snacks to have on hand too 🙂