Healthy Halloween Cobweb Cookies

Method

1. Preheat oven to 160 degrees.
2. In a medium-sized mixing bowl, stir the almond flour, baking powder, salt and cinnamon until combined.
3. In another mixing bowl, whisk the coconut oil, rice malt syrup and hulled tahini until well combined.
4. Add egg to the wet mixture and whisk for a further 2-3 minutes, until light and thinned.
5. Fold the dry ingredients into the wet mixture, until combined.
6. Divide the mixture into two even batches.
7. Add the 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 the hulled tahini and black tahini into separate piping bags (or sandwhich bags with the corner snipped off!) and pipe black cobwebs onto the light cookies and tahini cobwebs on the black cookies.
12. Store in an airtight container for up to 3-4 days.