Paleo Witch Finger Cookies
User Reviews
3.9
27 reviews
Good
Paleo Witch Finger Cookies
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Trick everyone with these treats that take the classic Witch Finger Cookies and makes them gluten-free, paleo-friendly, AND vegan!
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Ingredients
For the Cookies:
- 7 tablespoons honey or agave
- 1/2 cup coconut oil softened at room temperature
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 cup (88g) coconut flour sifted
- 1/4 teaspoon salt
- 16 sliced almonds
For the Strawberry Jelly:
- 3/4 cup frozen strawberries thawed and roughly chopped
- 2 tablespoons honey or agave
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Instructions
- In a large bowl, use an electric hand mixer to beat together the honey (or agave) and coconut oil until smooth and creamy. Add in the vanilla and almond extract and beat once more.
- Add the coconut flour and salt into the bowl and stir until well combined, and a wet dough forms. Scrape the dough onto a large piece of plastic wrap and wrap into a flat, thin disc. Place into the refrigerator until firm and rollable, about 25 to 30 minutes.
- While the dough chills, preheat your oven to 325℉ and line a baking sheet with parchment paper. Set aside.
- In a small saucepan, combine the chopped berries and honey (or agave) and bring to a boil over medium heat. Cook the berries, stirring frequently, until they become very thick and smooth, about 13 to 14 minutes. Make sure to keep an eye on them near the end of the cooking time so they don't burn.
- Transfer the berry mixture to a bowl and mash with a fork. Place into the refrigerator to chill.
- Remove the dough from the refrigerator and roll 1 tablespoon-sized balls into 4- inch long fingers, that are about 1/2 an inch thick. Place onto the prepared baking sheet until all the dough has been used.
- Firmly press a sliced almond into the tip of each finger, to create a fingernail. Remove the almonds before baking so there are impressions in the dough where the nails would be. Use a small, sharp knife to make several horizontal, shallow cuts just under the finger nail, and then in the center of each finger, to represent knuckles. Lightly press in the dough on either sides of the knuckles to shape them. Place the whole pan into the freezer for 10 minutes.
- Once frozen, bake the cookies until golden brown and lightly crackly (the cracks are normal, don't worry!) about 12 to 13 minutes. Let cool on the pan completely.
- Once cooled, dip the bottom of the finger into the strawberry jam, so it looks like it's been cut off. Then, fill the finger nail space with a dollop of the jam, and press in a sliced almond.
Nutrition Information
Show Details
Calories
105kcal
(5%)
Carbohydrates
7g
(2%)
Protein
1g
(2%)
Fat
8g
(12%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
0.2g
Monounsaturated Fat
1g
Sodium
52mg
(2%)
Potassium
19mg
(1%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
1IU
(0%)
Vitamin C
4mg
(4%)
Calcium
4mg
(0%)
Iron
0.3mg
(2%)
Nutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 105 kcal
% Daily Value*
| Calories | 105kcal | 5% |
| Carbohydrates | 7g | 2% |
| Protein | 1g | 2% |
| Fat | 8g | 12% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 52mg | 2% |
| Potassium | 19mg | 0% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 1IU | 0% |
| Vitamin C | 4mg | 4% |
| Calcium | 4mg | 0% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
3.9
27 reviews
Good
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