NKD Living Chocolate & Peanut Butter Spider Cookies

NKD Living Chocolate & Peanut Butter Spider Cookies

 These SPOOKY SUGAR FREE CHOCOLATE & PEANUT BUTTER SPIDER COOKIES are made with NKD Living Stevia Liquid, Granulated, & Powdered Erythritol, these soft low carb peanut butter thumbprints are filled with rich sugar-free chocolate ganache… All in the shape of a spider for a HEALTHY HALLOWEEN! 👩‍🍳🎃

Peanut Butter Thumbprint Cookies:
💚 3/4 cups Defatted Peanut Flour
💚 1/2 tsp Baking Soda
💚 1/4 tsp Salt
💚 1/2 cup Butter, softened
💚 1/2 cup Peanut Butter
💚 1/3 cup NKD Living Granulated Erythritol
💚 1 large Egg
💚 1/2 tsp Vanilla Extract
💚 1/8 tsp NKD Living Stevia Liquid
Chocolate Drizzle for legs:
💚 1 1/2 ounces Low Sugar Dark Chocolate, chopped
Chocolate Ganache Filling:
💚 1/2 cup Double Cream
💚 5 tbsp NKD Living Powdered Erythritol
💚 2 1/2 ounces Unsweetened Chocolate
💚 1/4 tsp Vanilla Extract
💚 Candy monster eyes (optional)



  1. Preheat oven to 165C and line a large baking sheet with parchment or a silicone liner.
  2. In a medium bowl, whisk together the peanut flour, baking soda and salt. In a large bowl, beat butter and peanut butter until smooth. Beat in NKD Living Granulated Erythritol until well combined, then beat in egg, vanilla extract, and NKD Living Stevia Liquid.
  3. Roll dough into 1 inch balls and place 2 inches apart on baking sheet (you should get about 30 balls). Flatten slightly with the palm of your hand and then create a well in the center of each with your thumb (you may need to wet your hands a few times).
  4. Bake 12 to 16 minutes, until puffed and just golden brown and barely set. They will still be very soft. Remove from oven. Use the end of a spoon to gently re-do the wells in the center of each cookie. Let cool completely.

Chocolate Drizzle:

  1. Place chopped chocolate in a microwave-safe bowl. Heat on high for 30 second increments, stirring in between, until melted and smooth.
  2. Cut the very tip of the corner of a Ziploc bag. Place chocolate in bag and drizzle four lines across each cookie.

Chocolate Ganache Filling:

  1. In a small saucepan over medium heat, bring cream and NKD Living Powdered Erythritol to just a simmer, stirring to combine.
  2. Remove from heat and add chopped chocolate. Let sit 5 minutes until chocolate is melted, then whisk to combine. Add vanilla and whisk until smooth.
  3. Dollop about 1 to 2 tsp ganache into the well of each cookie, taking care not to overflow the well. Let cool 20 minutes before adding candy monster eyes, if using.

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