These spiderweb cookies are a fun and delicious Halloween treat. You'd never know they are whole wheat and sweetened only with pure maple syrup!
cup chopped dark chocolate
cup pure maple syrup
cup whole wheat pastry flour
teaspoon baking powder
oz cream cheese, room temperature
tablespoons pure maple syrup
For the cookies
For the frosting
In a microwaveable bowl, combine chocolate and butter. Microwave in 15 second intervals until the chocolate melts completely when stirred (it should take about 45 seconds).
Stir in the maple syrup and vanilla. Transfer mixture to a larger bowl if necessary and whisk in the eggs until smooth.
Add the whole wheat pastry flour, salt, and baking powder; whisk to incorporate. You should have a thick, pourable batter, almost like pancake batter.
Freeze the batter for at least 1 hour, until you can scoop it with a spoon.
Preheat the oven to 350 degrees F.
Scoop the dough out by tablespoonfuls onto a parchment paper or silicon mat lined baking sheet. Bake for 6-8 minutes, until just set.
Stir the softened cream cheese and maple syrup together in a bowl. If the cream cheese is still too hard, microwave the mixture in 10 second increments until it blends together easily.
Put the corner of a ziploc bag into a cup and fold the bag over the edges of the cup, then spoon the frosting into the corner of the bag. Squeeze out the extra air, seal the bag, and twist to make a little pastry bag.
To use, cut off the tiniest amount possible of the bag's corner (you can always snip again to make the hole bigger) and squeeze out the frosting!