Gluten Free Halloween Monster Finger Cookies

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Servings: 12 Prep: 20 min Cook: 75 min Dairy Free Gluten Free Vegan Kids Oven Vegetarian Added 5 months ago Updated 5 months ago

Missing nutrition data for: Cinnamon, Cassava Flour, Strawberry Jam, Dried Apricot, Banana Chips, Coconut Flakes

Gluten Free Halloween Monster Finger Cookies

Ingredients

For the fingers:

½ cup palm shortening

½ cup turbinado sugar, or muscovado

10 tablespoons blackstrap molasses

⅛ teaspoon ground mace

½ teaspoon cinnamon ⚠

1 teaspoon ground ginger

½ teaspoon ground cloves

¼ teaspoon sea salt

¾ teaspoon baking soda

1 tablespoon water

2 cups cassava flour ⚠

8 teaspoons water

3 tablespoons strawberry jam ⚠

For the nails:

¼ cup dried apricot, optional ⚠

¼ cup banana chips, optional ⚠

¼ cup coconut flakes, optional ⚠

Instructions

1. For the fingers: In a large mixing bowl, cream shortening and turbinado. Add molasses, and mix to combine.

2. In a separate bowl, mix spices with 1⁄2 cup flour (per batch). Add to mixing bowl.

3. Add remaining flour 1⁄4 cup at a time, alternating with water.

4. Mix baking soda with 1 tablespoon of water (per batch). Add baking soda and water mixture to the large mixing bowl and stir to fully combine.

5. Chill dough for 1 hour.

6. For the nails: When the 1 hour is almost up, cut your nail ingredients into "nail" sized chips.

7. Shape dough into 24 finger-sized cookies (per batch). If the dough is sticking to your fingers, wet your hands.

8. Pinch in dough at two different points to form knuckles.

9. With a sharp knife, cut lines into the knuckles for wrinkles. Dip knife in water in between cookies so it doesn’t stick.

10. Spoon jam onto the top of the tip of the cookie, then place your “nail” of choice on top. Spoon jam onto opposite end if desired to resemble the finger being chopped off.

11. Bake at 350F for 10-12 minutes.