Witch Finger Cookies are the perfect treat to bring to a Halloween party. This recipe is naturally green and is a hit with both kids and adults!
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.
Frequently Asked Questions
Jam could also work as the “glue” for this recipe. Make a little well where the finger nail should go, then add a small dollop of strawberry jam. After the cookies are baked, the jam should be sticky enough to hold the almond slice in place. (And it may look like you use red decorator gel for a spooky look.)
You can store these cookies in an airtight container in the fridge for up to 2 weeks. They can also be frozen for up to 3 months. Let them come to room temperature before serving again for the best flavor.
Looking for more Halloween recipes? Try Mummy Granola Bars, Spider Web Halloween Dip, and my Halloween Veggie Tray for more easy options.
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Preheat the oven to 350ºF and line a large baking sheet with parchment paper.
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Combine the almond flour, matcha, baking powder, and salt in a large bowl. Use a whisk to stir the dry ingredients, breaking up any clumps. Add the maple syrup, coconut oil, and peppermint extract and stir until the batter looks uniform.
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Use a tablespoon to scoop the dough and then roll it between your hands to form a log about the size of your index finger. Place this on the prepared baking sheet and repeat with the remaining cookie dough, making about 20 cookies.
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Use your finger to create an indent in each log approximately where the knuckles on a finger would be. You can also use a knife to add “wrinkles” to the finger-shaped cookies.
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Press a chocolate chip into one end of each cookie. Bake the cookies at 350ºF until lightly golden around the edges, about 10 to 12 minutes.
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When you remove the pan, immediately press a sliced almond over each warm chocolate chip. The melted chocolate will hold the almond in place as it cools. Let the cookies cool on the pan completely; then they are ready to serve.
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These cookies can be stored at room temperature for up to 2 days, but for best shelf life, keep them in an airtight container in the fridge for up to 2 weeks.
Feel free to use any other shortbread cookie recipe with this tutorial. Cookies made with eggs could spread as they bake, so I recommend using a shortbread recipe for the best results.
Calories: 107kcal | Carbohydrates: 7g | Protein: 3g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Trans Fat: 0.002g | Cholesterol: 0.1mg | Sodium: 16mg | Potassium: 39mg | Fiber: 1g | Sugar: 4g | Vitamin A: 22IU | Vitamin C: 0.01mg | Calcium: 42mg | Iron: 1mg
If you try these Witch Finger Cookies, please leave a comment and star rating below and let me know how you like them.
