Witch Spooky Finger Cookies

Gluten-free Spooky Witch Finger Cookies made healthier with almond flour and zero oil or refined sugar that make the reliable addition to your Halloween party! Tasty almond flavored cookies that are simple and fun to make!

Looking for festive Halloween treats for your next party? Check out these satisfying chocolate mummy cookies, these fun Frankenstein Rice Krispie Treats, and the viral Halloween charcuterie board!

We keep being festive for the holidays and these spooky witch finger cookies are just so fun for Halloween! Not only are they satisfying, but they are super straightforward to make and your kids will keep helping you! Buttery, soft and chewy shortbread cookies loaded with so much almond flavor. They may look gross, but A cook promise these cookies taste absolutely satisfying and are always a hit

What goes in

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 4 tablespoons butter, softened
• 1/2 cup cane sugar
• 1 egg
• 1 tablespoon almond butter
• 1 teaspoon almond extract
• 1 teaspoon vanilla extract
• 10 to 15 drops green food coloring
• 1/2 cup blanched almonds
• red decorating gel

How it comes together

1. Preheat oven to 350 degrees and line a baking sheet with parchment paper or use a silicone baking mat.
2. In the bowl of your stand mixer fitted with the paddle attachment (or you could use an electric mixer), cream together the butter, almond butter, egg, sugar, almond extract and vanilla until smooth and combined.
3. Add in the almond flour, coconut flour, baking powder and salt, mixing until just combined and then add about 10 to 15 drops of green food coloring to the cookie dough, mixing again until you get the color you desire.
4. Using a 1/2 tablespoon size cookie scoop, scoop the dough and roll it into finger shapes about 4 to 5 inches long and press an almond onto the end of each finger. Using a toothpick or knife, make indentations on each finger to resemble creases where the knuckles would be. You should get about 46 cookies.
5. Place the cookies on the baking sheet and chill in the fridge for at least 30 minutes to 1 hour. This prevents the cookies from spreading too much and will help them keep that finger shape when baking.
6. Bake the cookies for 10 to 12 mins until cookies are set. Remove cookies and let them cool on the pan for 5 minutes then transfer them to a wire rack.
7. Once cookies are slightly cooled, remove the almond "nail" and squeeze a little red gel at the base of each nail bed and place the almond back on. Repeat this with all the finger cookies and enjoy!