Vegan Monster and Witch Finger Cookies

with almond or cashew claws, in green and with jam blood

Halloween is just around the corner. You don’t feel like baking a complicated spooky cake? You don’t want to use all that plastic-packed sweet stuff for your little, scary nibbles, and most of it isn’t vegan anyway? Then you can get a simple, quick and mega scary recipe from us today. We can bake monster or witch finger biscuits – or both. Because there’s one thing that’s not scary here – on the contrary: the taste.


For 1 tray per variety[/vc_column_text]

For the dough

  • 400 g gluten-free all purpose flour
  • 2 tsp egg replacer powder (without additional water)
  • 1 tsp baking powder
  • 50 g margarine (room temperature)
  • 175 g sugar
  • 1 pck. tonka bean sugar
  • 150 g dairy-free cream cheese
  • 50 ml plant milk
  • 80 g iChoc White Vanilla Chocolate

For the witch fingers

  • 24 whole almonds
  • 1 tbsp Red Berries Jam

For the monster fingers

  • 24 whole chashew nuts
  • some green food colouring

How to make it

1. Mix the dry ingredients in any order. Break up the chocolate and melt in a bain-marie.

2. Add the margarine and vegetable drink and mix together. Then add the dairy-free cream cheese and melted chocolate and mix well.

3. Divide the dough in half and add some green food colouring (4 drops or knife points) to one half for the monster fingers and mix in evenly. Add more colour if necessary.

4. Shape both doughs into balls and chill covered for 30 minutes.

5. Divide the witch’s finger dough into 24 equal portions on a floured work surface. Shape into balls first, then into thin rolls, about the thickness of a pencil. Press lightly in two places to indicate the bones. With a sharp knife, score light grooves in the dough to represent folds.

6. To finish, press an almond onto the witch’s finger as a fingernail.

7. Also divide the green dough for the monster fingers into 24 pieces and roll into balls. Shape these into slightly thicker rolls than the witch fingers. Stick a cashew nut into each dough as a claw.

8. Preheat the oven to 175 °C top/bottom heat and place the biscuits on 2 baking trays lined with baking paper. Bake the witch fingers for 15 – 18 minutes and the monster fingers for 18 – 20 minutes.

9. After baking, remove the biscuits from the oven and leave to cool completely. Carefully remove the almonds from the witch fingers, put some jam on the nail beds and put the almonds back on. For extra creepy effect, put some jam on the other end of the fingers to make them look like they have been torn off.


Tips: If you only want to bake one variant, simply halve the ingredients for the dough.
Eat the biscuits immediately or store them in a tin can (keeps for 2 – 3 days).

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