METHOD

1. Preheat the oven to 160℃ and line a baking tray with baking paper.
2. In a large bowl and using a wooden spoon, combine cashew butter, monk fruit and egg. You may wish to use your hands if it is not combining properly.
3. Split the dough in half and place in separate bowls. Add charcoal to one half and mix through with your hands until the dough is black.
4. Roll and shape into cookies (using about 1 tbsp of dough per cookie) and place on the lined baking tray, ensuring to wash your hands between each batch so the charcoal doesn’t stain the plain.
5. Bake in the oven for 15 minutes. Leave to cool completely before removing from the tray. They will be crumbly straight out of the oven.
6. To make the green splatter, melt the white chocolate in the microwave in 20 second increments, stirring between each. Stir in the matcha or spirulina and drizzle over the cooled cookies.
7. To make the spider cookies, melt half the chocolate in the microwave in 20 second increments, stirring between each. Carefully draw the “legs” on the cookies (this works well with the back of a teaspoon), and place on the chocolate buttons.

Notes

• Pure monk fruit powder is a sugar-free sweetener (read more about what monk fruit is and where to get it here), not to be confused with “monk fruit sweetener” which is actually an erythritol based sweetener. 
• This recipe works with any nut butter.