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These Witch Finger Cookies are the perfect treat for a Halloween party. Instead of using artificial food dye, these cookies are green from matcha powder. They have a light mint flavor that everyone loves!
This is part of a collection of healthy Halloween treats, including mummy granola bars and easy Halloween dips without food dyes.
What a hit! I love these, and my guests left the party asking for the recipe.
Table of Contents
Why You’ll Prefer This Recipe
- It’s allergy-friendly. If you’re serving friends who need a gluten-free, dairy-free, vegan, Paleo, or egg-free recipe, this one checks those boxes. It does contain almonds, so label it if serving a crowd.
- There are NO artificial food dyes. These are green thanks to matcha powder, but it doesn’t add an overwhelming green tea flavor.
- They are easy to shape. You don’t need a cookie cutter; just roll them into logs and flatten before baking.
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Ingredients You’ll Need
- Almond Flour. Use blanched almond flour for the best results, since almond meal will interfere with the overall look with specks of brown skins.
- Maple Syrup. This natural sweetener helps bind the cookies and adds sweetness.
- Matcha Powder. Use ceremonial-grade matcha (affiliate link) for the deepest green color without using green food coloring.
- Peppermint extract. Pairs well with the green color, but you can also use almond extract or vanilla extract, too.
- Chocolate Chips. You’ll need one per cookie. This melts and acts like “glue” to hold the fingernail in place.
- Sliced almonds. These look like fingernails! Press one into the chocolate chip after baking to complete the finger look.
Sliced almonds make the perfect fingernail, and a simple chocolate chip will hold them in place. They look spooky without any artificial dyes!
How to Make Witch Finger Cookies
Step 1:
Preheat your oven to 350ºF and line a large baking sheet with parchment paper.
In a large mixing bowl, combine the almond flour, matcha, baking powder, and salt. Whisk well to combine the dry ingredients and break up any clumps.
Step 2:
Next, add the wet ingredients, such as maple syrup, coconut oil, and peppermint extract. Stir again until the cookie dough looks moist and sticks together when pressed between your fingers.
Use a tablespoon or cookie scoop to scoop the dough. Roll it between the palms of your hands to form a log about the same length and width as your finger. Place the cookie on the prepared baking sheet, then repeat with the remaining dough.
You should get at least 20 cookies from this batch.
Step 3:
Now it’s time to make the cookie dough look like fingers. Use your finger to press indentations into the dough where knuckles might be. You can also use a knife to gently indent some wrinkles, if you like. (These steps are optional; the chocolate chip will complete the look.)
Place a single chocolate chip on one end of each cookie. This is where the fingernail will go later.
Bake the witch finger cookies at 350ºF for 10 to 12 minutes or until they are barely golden around the edges.
Step 4:
When you remove the pan from the oven, press an almond slice over the chocolate chip on each cookie. The melted chocolate acts as “glue” and holds the almond nail in place as the cookies cool.
These cookies are fragile while they are still warm, but once they have cooled on the pan for 15 minutes, you can transfer them to a wire rack to cool completely.
Witch Finger Cookies Recipe FAQs
Jam could also work as the “glue” for this recipe. Make a little well where the fingernail should go, then add a small dollop of strawberry jam, similar to making almond flour thumbprint cookies. After the cookies are baked, the jam should be sticky enough to hold the almond slice in place. (It may look like you used red decorator gel for a spooky look.)
Store these cookies in an airtight container in the fridge for up to 2 weeks. They can also be frozen for up to 3 months. Let them come to room temperature before serving again for the best flavor.
More Healthy Halloween Recipes
If you try these witch finger cookies, please leave a comment and ⭐ star rating below to let me know how you like them. I appreciate your feedback!
Witch Finger Cookies (No Food Dye!)
Ingredients
- 2 cups blanched almond flour
- 2 teaspoons matcha powder
- 1 teaspoon baking powder
- ⅛ teaspoon fine sea salt
- 5 tablespoons maple syrup
- 3 tablespoons coconut oil (melted)
- ¼ teaspoon peppermint extract
- 20 chocolate chips
- 20 sliced almonds
Instructions
- Preheat the oven to 350ºF and line a large baking sheet with parchment paper.
- Combine the almond flour, matcha, baking powder, and salt in a large bowl. Use a whisk to stir the dry ingredients, breaking up any clumps. Add the maple syrup, coconut oil, and peppermint extract and stir until the batter looks uniform.
- Use a tablespoon to scoop the dough and then roll it between your hands to form a log about the size of your index finger. Place this on the prepared baking sheet and repeat with the remaining cookie dough, making about 20 cookies.
- Use your finger to create an indent in each log approximately where the knuckles on a finger would be. You can also use a knife to add "wrinkles" to the finger-shaped cookies.
- Press a chocolate chip into one end of each cookie. Bake the cookies at 350ºF until lightly golden around the edges, about 10 to 12 minutes.
- When you remove the pan, immediately press a sliced almond over each warm chocolate chip. The melted chocolate will hold the almond in place as it cools. Let the cookies cool on the pan completely; then they are ready to serve.
- 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.
Notes
Nutrition
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What a hit! I love these and my guests left the party asking for the recipe.
I can’t have eggs or almond flour. Do you have any other flour sub suggestions? Do you think cassava flour would work?
You could probably use this technique with most cookie recipes out there, so feel free to find another one that might work with a flour you have on hand. I haven’t played with cassava flour yet, so I couldn’t say how it works!
Delicious! I left out the matcha and peppermint and added vanilla instead. People thought they were really cute and were surprised that they were SO tasty. I undercooked them a touch so they were still soft to the bite (and served with strawberry jam for dipping as blood). They were YUMMY!
These were such fun! My kids thought they were hilarious, and tasty too! I used palm shortening in place of the coconut oil (we have both dairy and coconut allergies in our family, so coconut oil and butter are both out), and it worked, but the cookies spread a bit more than what’s in the picture. And I left the peppermint extract out. I didn’t add vanilla or any other flavor, and they were still delicious. Thank you so much for sharing this recipe!
Do you taste the peppermint??
Yes, it’s a really light flavor, but you do taste the mint. Feel free to leave it out if you prefer a non-mint cookie!
should vanilla extract be used if omitting peppermint?