These spooky vegan cookies are made with almond flour and are super-easy to prepare. You can make them look like “witch fingers,” or a “monster fingers” for a fun Halloween party!
The base of this cookie is simply the dough from my Matcha Mint Chocolate Chip Cookie recipe. The addition of matcha gives these cookies a naturally green hue, and the mint helps cover up the flavor of the matcha, in case you don’t want your dessert to taste like green tea.
When trying to figure out how to easily attach the “finger nails” to these cookies, I decided that a chocolate chip would probably do the trick when it melted in the oven.
Simply press a sliced almond into the melted chocolate chip when you remove the baked cookies from the oven, and you have a witch’s fingernail!
However, I think the cookies also look great with just a chocolate chip on the end. They remind me of a monster finger (or maybe even the Hulk’s finger?) when you leave them that way.
Either way, this is a great gluten-free, dairy-free, and egg-free option when you want to serve a fun & spooky cookie! Feel free to leave out the matcha and mint if you want a paler-looking finger. (Either way sounds creepy to me!)
- 2 cups blanched almond flour
- 5 tablespoons maple syrup
- 3 tablespoons coconut oil (melted)
- 2 teaspoons matcha powder
- 1/4 teaspoon peppermint extract
- 1/8 teaspoon fine sea salt
- 1/2 teaspoon baking soda
- 1 teaspoon apple cider vinegar
- 16 dark chocolate chips
- 16 sliced almonds (optional)
Preheat the oven to 350ºF and line a large baking sheet with parchment paper.
In a large bowl, stir together the almond flour, maple syrup, coconut oil, matcha powder, peppermint, salt, baking soda, and vinegar. Stir well until a uniform, sticky batter is created.
Use a tablespoon to scoop the dough and then roll it between your hands to form a log. Press the log onto the lined baking sheet and use your fingers to gently pinch the log in the center to form a “finger” shape. You can also use a knife to score some “wrinkle” lines into the finger, if you like. Repeat this step with the remaining dough, forming 16 finger-shaped cookies.
Press a chocolate chunk into the end of each finger, so that it looks like a dark fingernail. Bake the cookies at 350ºF until lightly golden around the edges, about 10 to 12 minutes.
If you’d like to make a “witch” finger, place a sliced almond over the melted chocolate chip after you remove the cookies from the oven. The chocolate will harden as it cools and will hold the almond in place. Let the cookies cool completely before serving.
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.