With only 4-ingredients, these cookies are easy to make, nutritious, and great for Halloween. I paired the cookies with berry jam which tasted so good!

Here I used my Spinach Cookie recipe, rolled it into a log, and formed it into a finger. I added a halved (or slivered) almond as the nail, and created indentations to help resemble knuckles. Finally, I baked the cookies in the oven and enjoyed them on its own or with some jam.

The cookies can be served with your favorite jam or spread.

Note: nuts are considered a choking hazard for children under the age of 5, please leave it out or remove it before serving the cookie to younger children.

Video Tutorial:

List of Ingredients:

Almond flour, maple syrup, spinach, and avocado oil. Also, berry jam and slivered almonds.

Step-By-Step Instructions

Preheat the oven to 350F

Add the almond flour and spinach (washed and dried well) to a food processor and blend until the spinach is mostly broken down, while stopping to scrape down the sides a couple of times.

Transfer the spinach mixture to a bowl and set it aside.

To a separate small bowl, combine the oil and maple syrup. Mix in a whisking motion to combine.

Add the oil mixture to the spinach mixture. Mix with a fork until the mixture starts to come together. The mixture should stick together when pressed between your fingers.

Use a 1.5 tablespoon-sized cookie scoop to transfer some of the cookie mixture to the palm of your hand. Squeeze the cookie a couple of times in the palm of your hand.

Roll it in-between your hands to help form a log, form it into a finger, create a small dent at the tip where the almond will go, and transfer it to the baking sheet lined with unbleached parchment paper. Place the almond at the tip to resemble the nail and use a pairing knife to create lines to form knuckles (making sure not to go through the cookie) .

Note: nuts are considered a choking hazard for children under the age of 5, please leave it out or remove it before serving the cookie to younger children.

Bake it in the oven for about 12 minutes or until the bottoms have turned golden brown. The cookies might still feel soft. They will firm up once cooled.

Allow to cool for 5 minutes.

Transfer to a cooling rack to cool completely.

Once cooled, dip in jam and serve.

Keep leftovers in an airtight container in the refrigerator. They are good for 2-3 days.

Spinach Cookie Witch Fingers

Print Recipe

Save Recipe Recipe Saved

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

With only 4-ingredients, these cookies are easy to make, nutritious, and great Halloween. Serve these cookies on its own or pair them with your favorite jam/spread.

• Author: Astghik
• Prep Time: 10
• Cook Time: 12
• Total Time: 22 minutes
• Yield: 9 1x

Ingredients

Units USM Scale 1x2x3x

• 1 1/2 cups almond flour
• 1 cup packed spinach, washed and dried well
• 2 tablespoons pure maple syrup
• 2 tablespoons of oil, I used avocado oil
• jam for dipping, optional
• slivered almonds for the nail

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat the oven to 350F.
2. Add the almond flour and spinach (washed and dried well) to a food processor and blend until the spinach is mostly broken down, while stopping to scrape down the sides a couple of times.
3. Transfer the spinach mixture to a bowl and set it aside.
4. To a separate small bowl, combine the oil and maple syrup. Mix in a whisking motion to combine.
5. Add the oil mixture to the spinach mixture. Mix with a fork until the mixture starts to come together. The mixture should stick together when pressed between your fingers.
6. Use a 1.5 tablespoon-sized cookie scoop to transfer some of the cookie mixture to the palm of your hand. Squeeze the cookie a couple of times in the palm of your hand.
7. Roll it in-between your hands to help form a log, form it into a finger, create a small dent at the tip where the almond will go, and transfer it to the baking sheet lined with unbleached parchment paper. Place the almond at the tip to resemble the nail and use a pairing knife to create lines to form knuckles (making sure not to go through the cookie) .
8. Note: nuts are considered a choking hazard for children under the age of 5, please leave it out or remove it before serving the cookie to younger children.
9. Bake it in the oven for about 12 minutes or until the bottoms have turned golden brown. The cookies might still feel soft. They will firm up once cooled.
10. Allow to cool for 5 minutes.
11. Transfer to a cooling rack to cool completely.
12. Once cooled, dip in jam and serve.
13. Keep leftovers in an airtight container in the refrigerator. They are good for 2-3 days.

Notes

• Keep leftovers in an airtight container in the refrigerator. They are good for 2-3 days.
• Note: nuts are considered a choking hazard for children under the age of 5, please leave it out or remove it before serving the cookie to younger children.