Spooky Ghost Cookies: Plant-Based Halloween Treat Recipe
by Cathy ConnallySpooky Ghost Cookies
Rated 5 stars by 1 users
Category
Cookies
Servings
7-8
Prep Time
15 minutes
Cook Time
10 minutes
Calories
226
It doesn’t get more spooky and fun than these Halloween ghost cookies. Inspired by the recipe from @myquietkitchen, I took these plant based almond cookies and made them into ghosts using the clever idea from Emma at @Casseroleetchocolat. It was so cute using the French heart shaped pans as cookie cutters and then cutting the hearts in half to make ghosts.
Flavours: They have a maple flavour and a great crunchy texture.Author:
Benefits: Egg and dairy free, these are lower in calories and have vitamin E from the almond flour.
Cathy Connally
Ingredients
- 1¾ cups (170 g) fine almond flour
- ¼ tsp fine sea salt, optional
- 2 tsp fenugreek powder, optional
- ¼ cup (59 m) maple syrup
- 2 tsp vanilla extract
- ⅓ to ½ cup red jelly or preserves
- ¼ confectioners sugar or arrowroot starch
Directions
- Preheat the oven to 350°F (177°C).
- Whisk the almond flour, salt and fenugreek powder in a medium bowl until fully mixed. Add the maple syrup and vanilla extract mix until fully incorporated. Refrigerate for 10 minutes for best results.
- Roll out the dough to ¼ inch (6 mm) on a floured countertop. Use the heart shaped cutter to cut as many cookies as possible. Scoop up the excess around the cookies and roll again to get up to 8 cookies.
- Use a bench knife or sharp knife to cut the cookies in half. Take half of the now cut cookies and use the piping tips to cut eyes and a mouth.
- Place them on a Silpat mat on top of a cookie sheet. Bake for 10 minutes or until golden brown. Watch them as they will burn if they are over baked. Cool on a cooling rack.
- Use the sugar shaker to dust the half of the cookie that has the face. Set aside.
- Spread jelly or preserves onto the cookie half that does not have the face cut out. Put the face halves onto the cookies with the jelly. This will give it a scary look.
- Serve immediately.
Recipe Note
Equipment: Bowls, whisk, rolling pin, heart shaped mini pan or cookie cutter, Silpat mat, cookie sheet, cooling rack, bench knife, piping tips, sugar shaker
Nutrition
Calories 226, Fat 10.5 grams, Saturated Fat 0.8 grams, Cholesterol 0 milligrams, Carbs 16.3 grams, Fiber 2.6 grams, Protein 4.5 grams, Sugar 11.9 grams, Sodium 224 milligrams