This recipe is naturally gluten-free and vegan, but the concept can be used with any other shortbread cookie recipe you love. Shortbread is made without eggs, so it doesn’t spread like many cookie recipes do. This is a good thing when creating a specific shape, like for these Halloween cookies.
Ingredients You’ll Need
This Halloween treat starts with almond flour and is naturally sweetened with maple syrup. Coconut oil keeps them dairy-free, but you could also use melted butter. Add ceremonial-grade matcha (affiliate link) for a deep green color without using green food coloring. Peppermint extract pairs well with the green color, but you can also use almond extract or vanilla extract. Sliced almonds make the perfect fingernail, and a simple chocolate chip will hold them in place. They look spooky without any artificial dyes!
How to Make Witch Finger Cookies
Preheat your oven to 350ºF and line a large baking sheet with parchment paper. In a large mixing bowl, combine the almond flour, matcha, baking powder, and salt. Whisk well to combine the dry ingredients and break up any clumps. Next, add the wet ingredients, such as maple syrup, coconut oil, and peppermint extract. Stir again until the cookie dough looks moist and sticks together when pressed between your fingers. Use a tablespoon or cookie scoop to scoop the dough. Roll it between the palms of your hands to form a log about the same length and width as your finger. Place the cookie on the prepared baking sheet, then repeat with the remaining dough. You should get at least 20 cookies from this batch. Now it’s time to make the cookie dough look like fingers. Use your finger to press indentations into the dough where knuckles might be. You can also use a knife to gently indent some wrinkles, if you like. (These steps are optional; the chocolate chip will complete the look.) Place a single chocolate chip on one end of each cookie. This is where the fingernail will go later. Bake the witch finger cookies at 350ºF for 10 to 12 minutes or until they are barely golden around the edges. When you remove the pan from the oven, press an almond slice over the chocolate chip on each cookie. The melted chocolate will act as “glue” and hold the almond nail in place as the cookies cool. These cookies are fragile while they are still warm, but once they have cooled on the pan for 15 minutes, you can transfer them to a wire rack to cool completely. Looking for more Halloween recipes? Try Mummy Granola Bars, Spider Web Halloween Dip, and my Halloween Veggie Tray for more easy options. If you try these Witch Finger Cookies, please leave a comment and star rating below and let me know how you like them.
title: “Witch Finger Cookies” ShowToc: true date: “2024-11-02” author: “Steven Kopecky”
This recipe is naturally gluten-free and vegan, but the concept can be used with any other shortbread cookie recipe you love. Shortbread is made without eggs, so it doesn’t spread like many cookie recipes do. This is a good thing when creating a specific shape, like for these Halloween cookies.
Ingredients You’ll Need
This Halloween treat starts with almond flour and is naturally sweetened with maple syrup. Coconut oil keeps them dairy-free, but you could also use melted butter. Add ceremonial-grade matcha (affiliate link) for a deep green color without using green food coloring. Peppermint extract pairs well with the green color, but you can also use almond extract or vanilla extract. Sliced almonds make the perfect fingernail, and a simple chocolate chip will hold them in place. They look spooky without any artificial dyes!
How to Make Witch Finger Cookies
Preheat your oven to 350ºF and line a large baking sheet with parchment paper. In a large mixing bowl, combine the almond flour, matcha, baking powder, and salt. Whisk well to combine the dry ingredients and break up any clumps. Next, add the wet ingredients, such as maple syrup, coconut oil, and peppermint extract. Stir again until the cookie dough looks moist and sticks together when pressed between your fingers. Use a tablespoon or cookie scoop to scoop the dough. Roll it between the palms of your hands to form a log about the same length and width as your finger. Place the cookie on the prepared baking sheet, then repeat with the remaining dough. You should get at least 20 cookies from this batch. Now it’s time to make the cookie dough look like fingers. Use your finger to press indentations into the dough where knuckles might be. You can also use a knife to gently indent some wrinkles, if you like. (These steps are optional; the chocolate chip will complete the look.) Place a single chocolate chip on one end of each cookie. This is where the fingernail will go later. Bake the witch finger cookies at 350ºF for 10 to 12 minutes or until they are barely golden around the edges. When you remove the pan from the oven, press an almond slice over the chocolate chip on each cookie. The melted chocolate will act as “glue” and hold the almond nail in place as the cookies cool. These cookies are fragile while they are still warm, but once they have cooled on the pan for 15 minutes, you can transfer them to a wire rack to cool completely. Looking for more Halloween recipes? Try Mummy Granola Bars, Spider Web Halloween Dip, and my Halloween Veggie Tray for more easy options. If you try these Witch Finger Cookies, please leave a comment and star rating below and let me know how you like them.
