Gluten-Free Witches' Finger Cookies
Finger-shaped almond flour cookies colored green with matcha, each finished with a sliced almond for the nail. They need no flour blend and no gum.
Yield20 cookies
Prep15 min
Cook11 min
Total26 min
Ingredients
- 480 ml (2 cups) blanched almond flour
- 10 ml (2 tsp) matcha powder
- 5 ml (1 tsp) gluten-free baking powder
- 0.6 ml (1/8 tsp) fine sea salt
- 75 ml (5 Tbsp) maple syrup
- 45 ml (3 Tbsp) coconut oil, melted
- 1.25 ml (1/4 tsp) peppermint extract
- 20 certified gluten-free chocolate chips
- 20 sliced almonds
Method
- Heat the oven to 175 C (350 F) and line a large baking sheet with parchment.
- Whisk the almond flour, matcha, baking powder and salt in a large bowl, breaking up any lumps. Pour in the maple syrup, melted coconut oil and peppermint extract and stir until the dough is uniform.
- Scoop 15 ml (1 Tbsp) of dough at a time and roll it between your palms into a log the length of your index finger. Set the logs on the sheet.
- Press a dent into each log where a knuckle would be, and score two or three wrinkles across it with the back of a knife.
- Push a chocolate chip into one end of each finger, point first, to make the nail bed.
- Bake 10 to 12 min, until lightly golden at the edges.
- Straight out of the oven, press a sliced almond onto each warm chocolate chip; the melting chocolate glues the nail on. Cool completely on the pan.
Notes
- Almond flour cookies need no blend, no gum and no substitution, which makes them the easiest safe cookie to bake in a kitchen that also bakes with wheat. Baking powder is the only line that needs a label check.
- Matcha makes them green. Leave it out for a paler, more corpse-like finger and the cookie tastes the same.
Storage
- Airtight in the refrigerator up to 2 weeks, or frozen up to 3 months.
Check every label. Formulations change.
