Protein Spider Cookies

These Protein Spider Cookies are equal parts delicious and creepy with their peanut butter cookie bodies, peanut butter cup backs, chocolate legs, and candy eyes! They taste so good you'll be shocked at the macros.

NOTES: You can use any sugar free brown sugar alternative, but we used Swerve Brown. The coconut flour can be swapped for twice as much baking flour (86g). We also used sugar free Reese's cups, but you can use regular ones as well.

Protein Spider Cookies
Makes 8 cookies

Ingredients:
1/2 cup (60g) Metabolic Nutrition Protizyme in Peanut Butter Cookie flavor
1/3 cup coconut flour
1/4 cup sugar free brown sugar alternative
1/4 tsp. baking soda
1/4 tsp. salt
1/4 cup creamy peanut butter
1/4 cup unsweetened applesauce
8 mini sugar free peanut butter cups
16 candy eyes
1 oz. milk chocolate
1/2 tsp. coconut oil

Directions:

Preheat oven to 350 degrees F.

Whisk together dry ingredients (through salt) in a medium mixing bowl. 

Add peanut butter and unsweetened applesauce, and mix until a soft dough is formed.

Divide dough into 8 equal balls and set about 2" apart on a parchment-lined baking sheet. Press slightly flat.
Bake in a preheated oven for 8 minutes until set but still very soft.

Pull from the oven and let cool for just a minute, then press one mini Reese's top side down in the center of each cookie. Place your cookie sheet in the fridge.

Meanwhile, melt chocolate with coconut oil in the microwave using 30 second intervals (stirring in between).

Remove cookies from the fridge and use a small spoon to "draw" chocolate down the sides of the peanut butter cup to make 8 legs. Add a couple drops of chocolate to glue your eyes on. Repeat for all eight cookies.

Cookies will keep in the fridge in an airtight container for at least a week.

Calories (per cookie): 156kcal, Fats: 9.1g, Sat Fat: 3.5g, Carbs: 9g*, Fiber: 4g, Sugar: 2g, Protein: 9g, Sodium: 191mg

*Does not include carbs from erythritol, which has 0.02kcal per gram (virtually none).