The classic witch fingers cookies get a healthy, gluten-free, and paleo vegan makeover! They’re easy to make and always a hit at Halloween parties! Besides the fact that these cookies are scary and spook-tacular these gruesome, gory fingers for your cookie-munchin’-mouths are super easy. And, for those of you that are concerned, taste nothing like a severed finger. They’re kind of like a shortbread in the sense that they’re more of a dry cookie — the kind that goes perfectly with coffee or warm apple cider.
Witch Finger Cookies With Strawberry Jam [Vegan, Grain-Free]
For the Cookies:
- 1/4 cup plus 3 tablespoons agave
- 1/2 cup coconut oil at room temperature (should be the consistency of softened butter)
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 cup coconut flour, sifted
- 1/4 teaspoon salt
- 16 sliced almonds
For the Strawberry Jelly:
- 3/4 cup frozen strawberries, thawed and roughly chopped
- 2 tablespoons agave
- In a large bowl, using an electric hand mixer, beat together the agave and coconut oil and smooth and creamy.
- Add in the vanilla and almonds extracts and beat once more.
- Add the coconut flour and salt into the bowl and stir until well combined, and a wet dough forms. Scrape the dough onto a large piece of saran wrap and wrap into a flat, thin disc. Place into the refrigerator until firm and roll-able, about 25-30 minutes.
- While the dough chills, preheat your oven to 325 degrees and line a baking sheet with parchment paper. Set aside.
- In a small saucepan, combine the chopped berries and agave and bring to a boil over medium heat. Cook the berries, stirring frequently, until they become very thick and smooth, about 13-14 minutes. Make sure to really keep an eye at them near the end of cooking time, so they don't burn.
- Transfer the berry mixture to a bowl and mash with a fork. Place into the refrigerator to set up.
- Remove the dough from the refrigerator and roll 1 tablespoon-sized balls into 4-inch long finger-shapes, that are about 1/2-inch thick. Place onto the prepared baking sheet and firmly press a sliced almond into the tip of the finger, to create fingernails. Remove the almond before baking. Then, using a small, sharp knife, make several horizontal, shallow cuts just under the fingernail, and then in the center of each finger, to represent knuckles.
- Lightly press in the dough on either sides of the knuckles to shape them. Place the whole pan into the freezer for 10 minutes.
- Once frozen, bake the cookies until golden brown, and lightly crackly (the cracks are normal, don't worry!) about 13-14 minutes. Let cool on the pan completely.
- Once cooled, dip the bottom of the finger into the strawberry jam, so it looks like it's been cut off. Then, fill the fingernail space with a dollop of the jam, and press in a sliced almond.
You will only use about half of the jam, but it's hard to make a smaller amount with it burning. Store cookies in an air-tight container in the refrigerator. They will become crunchy, as the coconut oil will harden once chilled. Just let them sit at room temperature for a few minutes before serving, if you like a softer cookie.
- Coconut Flour