Halloween doesn’t have to be a sugar bomb. These high-protein, low-sugar cookies are perfect for satisfying your sweet tooth without the crash. Made with real ingredients like almond butter, coconut oil, and B.T.R. Nation Almond Butter Cups, these spooky spiders and bats are as fun to make as they are to eat. 

 B.T.R. Nation Almond Butter Cups aren’t your typical nut-butter cup - they have NO refined sugar, dairy or seed oils, they’re sweetened with 2g each of sugar from dates!

Whether you’re hosting a Halloween party, looking for a better-for-you treat for the kids, or just want something festive that aligns with your goals — get ready to bake up some magic with these cookies hit that perfect balance of clean, crave-worthy, and creative.

✅ High in protein

✅ Gluten-free & low sugar

Created by one of our fabulous, Brand Ambassadors, Functional Dietitian, Erica Tangeman

🍪 Servings - 12 cookies

⏰ Time - 45 minutes

🧁 INGREDIENTS

Cookies

• ¼ cup coconut oil 

• ¼ cup almond butter (or nut butter of choice)

• ½ cup golden monk fruit

• 1 egg

• ½ tsp vanilla extract

• ¾ cup almond flour

• 1 scoop vanilla protein powder (Erica uses Be Well by Kelly)

• 1 tsp baking soda

• ¼ tsp vanilla salt or sea salt

Spiders

• Body: B.T.R. Nation Almond Butter Cups

• Legs: Pretzel sticks, cut in half (Erica uses Fit Joy)

• Eyes: melted sugar-free white chocolate chips + dark chocolate chips

Bats

• Body: B.T.R. Nation Almond Butter Cups

• Wings: Chocolate sandwich cookie - outer cookie only, cut in half (Erica uses Catalina Crunch cookies)

• Eyes: melted sugar-free white chocolate chips + dark chocolate chips
  
  

👩🍳 INSTRUCTIONS:

Make the Cookie Dough

1. In a saucepan, melt the coconut oil (or fat of choice) over medium heat.

2. Transfer melted coconut oil to a bowl and allow it to cool slightly.

3. Add almond butter, monk fruit, egg, and vanilla extract to the melted fat. Mix with a hand mixer until smooth.

4. In a separate bowl, whisk together almond flour, protein powder, baking soda, and salt.

5. Combine dry ingredients with wet ingredients and mix until dough forms.

6. Chill cookie dough in the refrigerator for 30 minutes while you prep your spooky toppings.

Make the Spiders & Bats

1. Gather all your ingredients, and melt a small amount of dark chocolate — this will act as your “glue.”

2. For the eyes: take a sugar-free white chocolate chip and dab a little melted dark chocolate in the center to create the eyeball.
   
   

🕷️ To Assemble the Spiders

1. Dip the bottoms of the “eyes” in melted chocolate, then place two on a B.T.R. Almond Butter Cup.

2. Dip the ends of the pretzel sticks in chocolate and press six “legs” onto the sides of the cup.

3. Refrigerate to harden.
   
   

🦇 To Assemble the Bats

1. Gently remove the outer layer of a Catalina Crunch cookie and cut each piece in half to form wings.

2. Dip the backs of the wings in melted chocolate and attach two to a B.T.R. Almond Butter Cup.

3. Add the white chocolate eyes (with dark centers) on top.

4. Refrigerate to harden.

Bake the Cookies & Assemble

1. Preheat oven to 350°F (175°C).

2. Using a large cookie scoop, portion the dough onto a lined baking sheet.

3. Bake for 12–14 minutes, until golden around the edges.

4. Optional: while still warm, use a round object to gently shape cookies into perfect circles.

5. Transfer cookies to a cooling rack and allow to cool completely.

6. Once cooled, press your spider or bat creations into the center of each cookie.

🧡 The Final Bite

These Halloween Protein Cookies are proof that treats can be fun AND functional. Each cookie packs clean protein, healthy fats, and sweetness without the sugar crash — all while bringing that festive, spooky flair the whole family will love.

Make them your go-to Halloween bake for a boo-tifully balanced celebration!