Witch Finger Healthy Sugar Cookies (Edit recipe)

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These finger cookies are so fun and only sweetened with pure maple syrup. My healthy sugar cookie dough, blanched almonds, and organic jelly make these the perfect dessert for Halloween parties!

15 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	215
Fat:	15 g
Carbohydrates:	14 g
Protein:	7 g
Cholesterol:	0 g
Sodium:	16 mg
Fiber:	4 g
Sugars:	4 g
Calculated per serving.

Serves: 40

Ingredients

0.25 cup Coconut Oil
0.5 cup Pure Maple Syrup
1 tsp Pure Vanilla Extract
1 whole Egg
1.666 cup All Purpose Flour
0.5 tsp Baking Soda
1 pinch Ceylon Cinnamon
40 whole Almonds, blanched
0.25 cup Raspberry Jelly, or strawberry

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a bowl, combine wet ingredients using a wooden spoon. Add the flour and baking soda. add in dry in dry ingredients.
When well combined, cover bowl with plastic wrap and refrigerate for 1 hour.
Preheat your oven to 325°F and line a baking sheet with parchment paper.
Take half of the dough out of the fridge. Scoop out about 1/2 Tosp dough, roll it between your hands like a log. Roll them into fingers very thinly, you don't want them to expand too much! You can even test bake one to make sure.
Press an almond into one end of the dough for a fingernail.
Form a knuckle by squeezing in the dough in two sections. Use a knife to cut lines into the knuckles.
Place fingers on a parchment lined baking sheet.
Lightly sprinkle fingers with cinnamon to give them a dirty look.
Bake on middle rack for 15-16 minutes. If your test cookie starts to spread too much during baking, your fingers are too big or dough might be too warm.
You can stick tray in the freezer for 15 min before baking.
Allow cookies to cool completely. When ready to serve, remove almonds from fingers and use the jelly to adhere the almonds to the cookie. Add a dab of jelly to the plain end of the cookie for that bloody effect.
Add more jelly to a bowl and serve as a bloody dipping sauce!
Store in an airtight container in the refrigerator for up to one week.