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In a bowl, mix the flour, baking powder, salt, and coconut blossom sugar.
Add the egg, hazelnut oil, and milk. Mix until a smooth dough is formed, then stir in the chocolate chips. Mix again.
Preheat the oven to 180°C. Divide the dough into 7 pieces and shape the cookies. Lightly press the center with your thumb to create space for the chocolate hazelnut after baking.
Bake for 15 minutes. Once finished, let them cool.
Melt the chocolate and dip the hazelnuts into it. Place a hazelnut in the center of each cookie and let it set.
Meanwhile, roll 14 small balls of white almond paste to form the spiders' eyes.
Hand-mix the remaining almond paste with the cocoa powder, shape into very thin logs, and cut them in half to form the spiders' legs.
Make tiny balls with the chocolate paste and place them in the center of each eye.
These delicious spiders can be stored for 4 days in an airtight container!
