Paleo & Vegan Witch Finger Cookies - coconut oil

Method

• In a large bowl, using an electric hand mixer, beat together the honey and coconut oil and smooth and creamy.
• Add in the vanilla and almond extracts and beat once more.
• Add the coconut flour and salt into the bowl and stir until well combined, and a wet dough forms.
• Scrape the dough onto a large piece of saran wrap and wrap into a flat, thin disc.
• Place into the refrigerator until firm and roll-able, about 25-30 minutes.
• While the dough chills, preheat your oven to 325 degrees and line a baking sheet with parchment paper.
• Set aside.
• In a small sauce pan, combine the chopped berries and honey and bring to a boil over medium heat.
• Cook the berries, stirring frequently, until they become very thick and smooth, about 13-14 minutes.
• Make sure to really keep an eye at them near the end of cooking time, so they dont burn.
• Transfer the berry mixture to a bowl and mash with a fork.
• Place into the refrigerator to set up.
• Remove the dough from the refrigerator and roll 1 Tbsp sized balls into 4 inch long finger-shapes, that are about 1/2 an inch thick.
• Place onto the prepared baking sheet and firmly press a sliced almond into the tip of the finger, to create fingernails.
• Remove the almond before baking.
• Then, using a small, sharp knife, make several horizontal, shallow cuts just under the finger nail, and then in the center of each finger, to represent knuckles.
• Lightly press in the dough on either sides of the knuckles to shape them.
• Place the whole pan into the freezer for 10 minutes.
• Once frozen, bake the cookies until golden brown, and lightly crackly (the cracks are normal, dont worry!)
• about 12-13 *** minutes.
• Let cool on the pan COMPLETELY.
• Once cooled, dip the bottom of the finger into the strawberry jam, so it looks like its been cut off.
• Then, fill the finger nail space with a dollop of the jam, and press in a sliced almond.
• DEVOUR!
• NOTES: *Use equal parts agave for vegan **You will only use about half of the jam, but its hard to make a smaller amount with it burning.
• ***I found that using agave required a few more minutes of baking time, just 1 or 2 more minutes!
• Store cookies in an air-tight container in the refrigerator.
• They will become crunchy, as the coconut oil will harden once chilled.
• Just let them sit at room temperature for a few minutes before serving, if you like a softer cookie.