Vegan Witch finger cookies

Vegan witch finger cookies

Prep Time: 15 mins 
Cook Time: 10 mins 
Total : 25 mins 

Ingredients: 

• 2 cups almond flour
• 2 teaspoons matcha powder
• 1 teaspoon baking powder
• ⅛ teaspoon fine sea salt
• 5 tablespoons agave syrup
• 3 tablespoons coconut oil (melted)
• 20 chocolate chips
• 20 almonds

Instructions: 

1.Preheat and prepare your tray

• Preheat your oven to 350°F (175°C).
• Line a large baking sheet with parchment paper and set aside.

2. Mix the dry ingredients

• In a large mixing bowl, combine the almond flour, matcha powder, baking powder, and salt.
• Whisk well to remove any clumps and ensure the ingredients are evenly mixed.

3. Add the wet ingredients

• Pour in the maple syrup, melted coconut oil, and peppermint extract.
• Stir until the mixture forms a uniform dough — it should hold together easily but not be too sticky.

4. Shape the cookies

• Use a tablespoon to scoop portions of dough. Roll each portion between your palms to form a small log about the length and thickness of your index finger.
• Arrange the shaped cookies on the prepared baking sheet, leaving a little space between each one.

5. Add details

• Using your finger, press a small indentation across the middle of each log to resemble a knuckle.
• If you like, use a small knife to add a few light “wrinkle” lines for extra texture.
  Press a chocolate chip into one end of each cookie to create the “fingernail.”

6. Bake

• Bake in the preheated oven for 10–12 minutes, or until the cookies are lightly golden around the edges.

7. Finish and cool

• Remove the tray from the oven. While the cookies are still warm, gently press a sliced almond over each melted chocolate chip — this will stick in place as the chocolate cools.
• Allow the cookies to cool completely on the pan before serving.

8. Storage

• Store at room temperature in an airtight container for up to 2 days.
• For longer storage, refrigerate in an airtight container for up to 2 weeks.