Paleo Witch Finger Cookies (Vegan)
A spooky and delicious Halloween treat that is both Paleo-friendly and vegan. These witch fingers are made with coconut flour and a sweet strawberry jam filling!
Equipment
- Large mixing bowl
- Small Saucepan
- Baking Sheet
- Parchment Paper
Ingredients
Cookie Dough
- 7 tbsp honey or agave
- 1/2 cup coconut oil softened at room temperature
- 1/2 tsp vanilla extract
- 1/2 tsp almond extract
- 1 cup coconut flour sifted
- 1/4 tsp salt
Decoration & Filling
- 16 sliced almonds for fingernails
- 3/4 cup frozen strawberries thawed and roughly chopped
- 2 tbsp honey or agave for the jelly
Instructions
- In a large bowl, beat honey (or agave) and coconut oil together until creamy. Add vanilla and almond extracts, and beat again.
- Stir in sifted coconut flour and salt until a wet dough forms. Wrap dough in plastic wrap and flatten into a disc. Refrigerate for 25–30 minutes until firm.
- Meanwhile, preheat oven to 325°F and line a baking sheet with parchment. In a small saucepan, combine chopped strawberries and honey (or agave). Bring to a boil over medium heat, stirring frequently, until very thick and smooth (about 13–14 minutes). Mash with a fork, then refrigerate to chill.
- Remove dough from fridge. Roll 1 tablespoon‑sized pieces into 4‑inch long fingers, about 1/2‑inch thick. Place on baking sheet. Press a sliced almond into the tip of each finger to create an indent for the fingernail, then remove the almond. Use a small knife to make shallow cuts just below the nail and in the center for knuckles. Gently press dough on each side of the knuckles to shape.
- Freeze the pan for 10 minutes. Then bake for 12–13 minutes until golden brown and lightly crackly. Cool completely on the pan.
- Dip the bottom of each cooled finger into the strawberry jam to look like a cut end. Fill the fingernail indent with a small dollop of jam and press a sliced almond into it.
Notes
Nutritional Information per serving: Calories: 105, Total Carbs: 7g, Net Carbs: 4g, Fats: 8g, Protein: 1g.
