Spooky Vegan Spider Cookies

1. Refrigerate mini sunflower butter cups. Preheat oven to 375°. Line baking sheet with parchment.
2. Crack your egg or make a vegan egg (1 TB Bob's Red Mill Egg Replacer + 2 TB water, mix and set aside).
3. In a large mixing bowl, cream together shortening, SunButter, brown sugar, and sugar until smooth. Beat the vegan egg into the creamy mixture until fully incorporated, then add dairy-free milk and vanilla extract into the mixture until smooth.
4. Mix flour, baking soda, and salt together in a small bowl; add to the wet mixture in the large bowl and stir until completely incorporated. Divide and shape the dough into 24 balls.
5. Sprinkle 1/8 cup of sanding sugar into a shallow bowl. Roll dough balls in sugar to coat and arrange about 2 inches apart onto prepared baking sheets.
6. Bake for 10-12 minutes. Cookies should be light brown and soft to touch. Let cool for 5 minutes on sheet then place on cooling rack.
7. Remove Sun Cups from the fridge and unwrap each one before pressing upside-down into the cookie. Place in the refrigerator for 10 minutes to prevent melting.
8. Put vegan chocolate chips in the corner of a zippered sandwich bag. Microwave for 20 seconds, knead and repeat until chocolate has melted.
9. Cup off a corner of the bag to allow for piping and pipe a tiny dot on the back of each eye and set eyeball in place. Then draw eight legs on each spider cookie.
10. Place in the refrigerator for 10 minutes to allow legs to set.

Recipe courtesy of Allergylicious: https://allergylicious.com/spooky-halloween-spider-cookies-vegan-nut-free/