Cook Time 30 minutes
Total Time 50 minutes
Servings 16
Calories 106 kcal
Ingredients
1/2 cup butter softened
1/2 cup erythritol
3 Tablespoons heavy cream or milk of choice
1 teaspoon vanilla extract
1 teaspoon vanilla liquid stevia
1 teaspoon liquid chlorophyll or green food coloring
1 1/4 cup gluten free flour I used King Arthur’s
48 pumpkin seeds salted, shells on
Instructions
Preheat oven to 300 degrees.
In a stand mixer add butter, erythritol and blend until smooth.
Pour in cream, vanilla extract, stevia and chlorophyll and blend until combined well.
Slowly add in flour until incorporated.
Line a baking sheet with parchment paper.
Roll dough into one inch balls or about 1 teaspoon of batter each.
Roll each ball between your fingers where your knuckles join, about 2 1/2 inches in length for each finger.
Use a toothpick to makes lines at each knuckle indent on finger cookie.
Press a pumpkin seed on the tip for the nail.
Bake cookies for 30 minutes.
Let cool 15 minutes and keep in an airtight container to store.
Approximately 4 dozen cookies.
Recipe Notes
Halloween Witches’ Finger Cookies Gluten & Sugar-Free
Amount Per Serving (3 g)
Calories 106
Calories from Fat 64
% Daily Value*
Fat 7.1g
11%
Saturated Fat 3.6g
23%
Cholesterol 19mg
6%
Sodium 45mg
2%
Carbohydrates 9.5g
3%
Fiber 0.3g
1%
Protein 0.9g
2%
* Percent Daily Values are based on a 2000 calorie diet.