Creepy Witch Finger Cookies (Vegan and Gluten-free)

Happy Halloween to all!  While I usually serve up healthy recipes, today is all about the tricks, and more importantly, treats.  I needed a dessert to bring to a Halloween dinner party tonight and I came across these gory and fun shortbread finger cookies.  The original recipe can be found on treehugger.



  • 2 cups organic flour- 1 ½ garbanzo bean flour ½ tapioca flour
  • 1 cup fair-trade powdered sugar
  • ½ teaspoon baking powder
  • ½ teaspoon ground flax
  • 1 ½ teaspoons water
  • 1 cup vegan non-hydrogenated margarine (Earth Balance works well), softened
  • 1 tablespoon vanilla or almond extract
  • 1 cup whole almonds, blanched
  • ¼ cup organic raspberry jam
  • 1 tablespoon of pure maple syrup


  • Preheat oven to 350F degrees F. Line a large baking sheet with parchment paper or silpat mat
  • Mix the ground flax with water and refrigerate until thick
  • Stir together flour, powdered sugar, baking powder, and flax in a medium bowl. In a mixer, combine flour mixture with the margarine and vanilla, until you have a nice cookie dough texture. Chill the dough for 10 minutes.
  • Use about 2 teaspoons to form slender fingers. Cookies will spread, so make them long and thin, like your pinky. Use a toothpick to score knuckle wrinkles. Put a bit of jam on the fingertips and press almond fingernails into place, and dip ends in jam for bloody severed effect.
  • Chill the cookies for 15 minutes to ensure that they hold their shape when baking. Bake for 10 minutes, or until lightly browned.
  • Once cooled brush almond finger nails with maple syrup for the ultimate witchy effect


Unfortunately I didn’t chill the dough fingers long enough prior to baking and they didn’t retain their shape as well as I had hoped.  Lesson learned for next time. Happy Halloween!


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