1/2 cup granulated sugar
1/2 cup brown sugar
1 egg
1/2 cup NuttZo nut butter (any flavor)
1/2 cup butter softened
1 1/2 cups gluten-free flour
1 tsp baking soda
1/2 tsp pink sea salt
24 malt balls

Preheat the oven to 350 degrees.
Beat first 5 ingredients with electric beater until creamy.
Add dry ingredients and mix slowly until fully incorporated.
Shape into 1-inch balls and press thumb print to flatten and leave a place for the chocolate malt ball to sit.
Bake at 350 degrees for 12-14 minute. Place on wire rack until cool.
Spoon frosting into pastry bag or plastic freezer bag with one end snipped off. Pipe eight thin lines of frosting for spider legs.
Set a malt ball on top of each cookie.
Let frosting harden at room temperature, about 30 minutes. Store cookies in an airtight container. Yields about 24 cookies.