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]


16 cookies



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


  1. In a large bowl, using an electric hand mixer, beat together the agave and coconut oil and smooth and creamy.
  2. Add in the vanilla and almonds extracts and beat once more.
  3. 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.
  4. While the dough chills, preheat your oven to 325 degrees and line a baking sheet with parchment paper. Set aside.
  5. 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.
  6. Transfer the berry mixture to a bowl and mash with a fork. Place into the refrigerator to set up.
  7. 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.
  8. Lightly press in the dough on either sides of the knuckles to shape them. Place the whole pan into the freezer for 10 minutes.
  9. 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.
  10. 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.


Nutritional Information

Calories: 122 | Carbs: 13.7g | Fat: 7.6g | Protein: 0.9g | Sugar: 10.7g | Sodium: 47mg Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.