These healthy halloween treats are super-festive, without using artificial food dyes. Use matcha to make naturally green Frankenstein cookies, dipped in dark chocolate for a lower-sugar Halloween dessert.
Preheat the oven to 350ºF and line a baking sheet with parchment paper.
In a large bowl, combine the almond flour, maple syrup, coconut oil, matcha powder, peppermint, baking soda, vinegar, and salt. Stir well, until a thick, uniform dough is formed. It will be slightly sticky, and if you over-stir, it will start to get oily, so be careful to only stir as much as needed.
For cut-out cookies, use a rolling pin to roll the dough out on a big sheet of parchment paper, about 1/4-inch thick. Use a cookie cutter (I used one that's in the shape of a foot, but looks similar to the shape a Frankenstein head) or use a knife to cut the cookies into a rectangle shape.
Arrange the cookie shapes on the prepared baking sheet, and bake until the cookies are a light green color and just barely starting to turn golden around the edges, about 10 minutes. They will firm up as they cool.
Once the cookies are cool, melt the dark chocolate chips and dip the top of the cookies into the melted chocolate to create Frankenstein's "hair." I pour the rest of the melted chocolate into a piping bag, and pipe on some eyes, a mouth, and a scar on his forehead. I think it's fun to drizzle some extra chocolate in his hair for texture, too.
Let the chocolate cool completely (you can place the pan of cookies in the fridge or freezer to speed up the process) then serve chilled or at room temperature. These cookies will last on the counter for up to 3 days, but they will start to dry out over time. If you stick them in an airtight container on the counter, they will get softer. For best shelf life, store them in an airtight container in the fridge for up to 2 weeks, or in the freezer for up to 6 months.
Nutrition information is per cookie, assuming you have 16 cookies coated in all of the chocolate that you melt. This information is automatically calculated, and is just an estimate, not a guarantee.Blanched almond flour is important for the color of these cookies. If you use almond meal (with has flecks of almond skin) the cookies will reflect that, and will have a more cake-like texture.