These spooky spider cookies with chocolate chips are gluten-free and perfect for Halloween! They are buttery rich, chewy soft, and the melted chocolate really hits the spot.
You don’t need to be an experienced baker or have fancy equipment to make this fun halloween treat. This easy recipe calls for basic ingredients with simple instructions for a smooth (and spooky) process.
I love making these easy halloween cookies. It’s a great activity to do with the kids and they’re so fun to keep around the house. Store in a clear cookie jar for halloween decor that doubles as dessert.
I recommend serving these spooky halloween spider cookies with our no bake ghost cookies and edible witches finger cookies for the ultimate Halloween treat table. You can even wash them down with crock pot apple cider.
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Can I use gluten-free or all purpose flour?
I made this recipe super easy for you guys using a gluten-free 1-to-1 baking flour. I’ve used Better Batter and Bob’s Red Mill brands but feel free to use any gluten-free or all purpose flour if you’d like.
What’s in spider cookies?
You’ll need classic chocolate chip cookie ingredients for this recipe along with some extra chocolate chips. See the recipe card for the full list of ingredients.
I like using Better Batter or Bob’s Red Mill brands flour but you can use whatever 1 to 1 gluten-free flour you’d like. If you’re not gluten free, you can use regular flour as well.
The ratio of brown sugar to white sugar is what makes this cookie recipe so delicious. Make sure you pack your brown sugar when measuring.
I like using less granulated sugar than brown sugar in my cookie recipes because I think the taste and texture is a bit softer.
Make sure to use gluten-free vanilla in this recipe.
Room temperature butter works best for this recipe but if you do use melted butter, I recommend refrigerating your cookie dough before.
Semi-sweet chocolate chips are my favorite but dark chocolate and/or milk chocolate will also work.
How to make spider cookies
Step 1: With an electric mixer, beat the sugars, butter and vanilla until smooth in a medium bowl
Step 2: Add the vanilla and almond extract
Step 3: Add the eggs one at a time and mix on low
Step 4: In a separate bowl, combine the gluten-free flour, salt and baking soda
Step 5: Slowly add the dry mixture to the wet mixture and mix until well combined
Step 6: Mix in 1-2 cups chocolate chips
Step 7: Use cookie scoop to place onto a greased cookie sheet or sheet lined with parchment paper
Step 8: Push in 1-2 extra chocolate chips on the top of each cookie, these will be the spider body
Step 9: Bake 10-12 minutes at 350 degrees f
Step 10: Allow them to cool on a wire rack
Step 11: Meanwhile, melt chocolate chips in a bowl in the microwave for 1 minute
Step 12: Once melted, place chocolate chips into a piping bag or pastry bag and cut the tip very small
Step 13: Once the cookies are cooled, “draw” spider legs off of the chocolate chips on the top of the cookie using the melted chocolate
Pro tip: The easiest way to avoid burning is to microwave chocolate chips in intervals, stirring in between.
Gluten-Free Chocolate Chip Cookies Baking Tips
For the best gluten-free chocolate chip cookies like these spider cookies or our BEST gluten-free chocolate chip cookies (with a jar gift option) there are a few simple things you can do. Here’s what we recommend…
- Use a good quality gluten-free cup for cup or 1-to-1 flour
- High quality chocolate chips are best for these cookies
- Take this recipe to the next level by browning the butter before putting it into the mixer
- Add candy eyes for extra decoration
- Allow cookies to cool on cooling rack before adding more chocolate
If you are needing a really good chocolate chip cookie but you have to be dairy-free, I recommend five these gluten-free vegan ice cream sandwich chocolate chip cookies a try.
Expert tips and FAQs
For chewy peanut butter cookies feel free to add some peanut butter spiders or use Reese’s cups instead of chocolate chips in the cookies. There’s nothing better than the chocolate and peanut butter combo.
You don’t have to refrigerate your cookie dough before baking but it is recommended. It will keep your cookies from spreading out too far when baking and give them a softer, chewier texture.
You can keep cookies fresh for a few days by storing them in an airtight container or ziplock bag after they have completely cooled. Store them at room temperature and reheat when ready to serve for warm cookies.
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Spider Chocolate Chip Cookies (Gluten-Free)
- Preheat the oven to 350 degrees
- In a stand mixer, beat the sugars, butter and vanilla until smooth
- Add the gluten-free vanilla and almond extracts
- One at a time, add the eggs and continue mixing on low
- In another bowl, combine the gluten-free flour, salt and baking soda
- Slowly add the dry ingredients to the wet and mix until well combined
- Add the chocolate chips and gently mix in
- Drop by spoonfuls onto greased cookie sheets
- Push in 1-2 extra chocolate chips on the top of each cookie
- Bake 9-11 minutes
- Allow them to cool for a few minutes on the pan then transfer them to a wire rack to finish cooling
- Meanwhile, melt 1/2 C chocolate chips in a bowl in the microwave for 1 minute
- Once melted, place the chocolate into a piping bag and cut the tip very small
- Once the cookies are cooled, “draw” spider legs off of the chocolate chips on the top of the cookie using the melted chocolate
This post was updated September 2022 but here’s a look at the first photo we did when it posted originally on October 5, 2014.