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Halloween Witches' Finger Cookies {Gluten & Sugar-Free}

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 16
Calories 106kcal
Author Brenda Bennett | Sugar-Free Mom


  • ½ cup butter softened
  • ½ 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 ¼ cup gluten free flour I used King Arthur's
  • 48 pumpkin seeds salted, shells on


  • 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 ½ 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.


Weight Watchers Points Plus per serving: 3*


Serving: 3g | Calories: 106kcal | Carbohydrates: 9.5g | Protein: 0.9g | Fat: 7.1g | Saturated Fat: 3.6g | Cholesterol: 19mg | Sodium: 45mg | Fiber: 0.3g