I have heard these called chocolate macaroons, haystacks, muskrat hut cookies, and many other names, but I grew up knowing them as spider cookies. They were one of my favorites as a kid, and remain so today. This recipe is the one that my mother used to make for my sister and I. She passed it on to me, I tweaked a few of the ingredients to make it vegan. Spider cookies are one of the most frequently made in our house, both because I and the kids love eating them, and because they are fast to whip up and they do not need to be baked.
Although they are a scrumptious any time of the year, the fact that spider cookies do not need to be baked makes them an ideal cookie to make in the warm summer months as there is no need to turn the oven on. Although it might not be for everyone I also think they are wonderful if they are put in the freeze after they have cooled and left over night to be eaten as a frozen treat the next day.
What You Will Need:
- 1 cup Coconut
- 2 cups Rolled Oats
- 1¾ cups Sugar
- 6 tbsp Cocoa Powder
- ½ cup Chocolate Chips
- ½ tsp Salt
- ½ cup Vegan Margarine
- ½ cup Vegan Cream (soy, almond or cashew)
How To Make Vegan Spider Cookies:
In a medium mixing bowl combine the coconut, rolled oats, cocoa powder, chocolate chips, and salt.
In a large sauce pan melt the margarine.
Add vegan cream and sugar to the sauce pan and stir constantly until the sugar has melted. Bring to a boil for one minute. Remove from heat.
Add the dry ingredients in the mixing bowl to the melted margarine and sugar and mix well.
On a cookie sheet lined with wax paper drop about 1 tablespoon of the mixture at a time. Work quickly as they begin to harden quite fast. Leave to cool until firm, approx 15-20 minutes.
