Tarantula Cookies - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Clare Crespo
Don't let the hairy arms and legs alarm, you. Tarantula cookies might look frisky, but they don't bite.
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/8 teaspoon baking soda
- 10 tablespoons unsalted butter, softened
- 1/2 cup light brown sugaar
- 1/4 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 tablespoons unsweetened cocoa powder
- 1 bag (8 ounces) thin, short pretzel sticks
- 1 large bag (11 1/2 ounces) milk chocolate chips
- 2 tablespoons vegetable oil
- Chocolate sprinkles
- Small red candies
Instructions
- Preheat oven to 350 °F.
- In a medium mixing bowl, combine the flour, baking powder, salt, and baking soda. Set aside.
- In a large mixing bowl, beat together the butter, brown sugar, and granulated sugar until light and fluffy. Add the egg and vanilla and beat until well blended.
- Gradually add the flour mixture and cocoa powder. Beat to form a smooth dough.
- Roll a tablespoon-sized ball of dough, and place it on a baking sheet. Arrange eight pretzel sticks around the ball like spokes on a wheel. Press the tips of the pretzel sticks firmly into the dough ball. Continue with the rest of the pretzels and dough.
- Bake until cookies start to brown around edges, about 7-10 minutes.
- Lift the cookies from the baking sheets with a spatula, and place on wire cooling racks. Let cool completely. Place the racks on sheets of aluminium foil or waxed paper.
- In a double boiler (or the microwave), melt the chocolate chips with vegetable oil.
- Pour the melted chocolate over each cookie. Coat with chocolate sprinkles. Press in two red candy eyes on the front of the head. Eeek!
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