Healthy Halloween Cobweb Cookies

Halloween Cookies

Halloween is just around the corner! I love enjoying a fun treat on Halloween and these super easy healthy halloween cookies will definitely impress your friends or any trick or treaters that pop in! These are made with rice malt syrup so they’re low GI, and contain cinnamon for even more blood sugar stabilisation. Decorate with black & hulled tahini for the perfect spooky treat!


Halloween Cobweb Cookies

Makes: 12


  • 1 1/2 cup almond meal
  • 1/2 tsp baking powder
  • pinch of sea salt
  • 1/2 tsp cinnamon
  • 2 tbsp coconut oil, melted
  • 2-3 tbsp rice malt syrup
  • 1 tbsp hulled tahini
  • 1 egg
  • 1tbsp black tahini

For topping:

  • 1 tbsp black tahini
  • 1 tbsp hulled tahini


  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.

Enjoy x



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