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Ten baked peanut butter werewolf finger cookies with almond nails on a complete ceramic platter

Werewolf Finger Cookies for Full GAPS

Flourless Full GAPS Halloween finger cookies with prepared smooth peanut butter, raw honey, whole egg and thin sliced-almond nails. Makes ten cookies, or twelve smaller fingers from the same batch.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 10 cookies
Course: Dessert, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Equipment

  • Glass mixing bowl
  • Fork or small whisk
  • Stainless mixing spoon
  • Measuring cups
  • Flat stainless cookie sheet
  • Thin spatula
  • Wire cooling rack
  • Oven

Method
 

  1. Preheat the oven to 350 degrees F. Lightly grease a flat stainless cookie sheet with homemade ghee. Set out a cooling rack and thin spatula.
  2. Beat the whole egg until the white and yolk are evenly blended. Mix with the raw honey, then stir in the smooth peanut butter with a spoon. Continue mixing until the dough thickens, holds its shape, and is pliable.
    Thick peanut butter honey and egg dough in a glass bowl with the mixing spoon resting inside
  3. This recipe makes ten cookies, or twelve smaller ones. Divide the dough into equal portions. Roll each portion into a log about three inches long.
  4. Place the logs on the greased sheet and finish them there. Slightly flatten and round both ends. Press one thin almond slice into one tip for the nail. Use a spoon to indent the knuckles without cutting through the dough. Leave space between fingers.
    Ten unbaked peanut butter cookie fingers with almond nails and spoon-pressed knuckles on a greased stainless sheet
  5. Bake for 12 to 15 minutes, checking from 12 minutes, until the fingers are firm to a light touch and browned underneath.
  6. Carefully lift each finger with a spatula, supporting its full length, and transfer to a cooling rack. Cool before serving or stacking.

Notes

Full GAPS after the ingredients have been introduced and tolerated. Serve as a small baked treat. Use properly prepared homemade peanut butter and properly prepared almonds.
This batch makes ten cookies, or twelve smaller fingers. Allow five minutes for the dough and 12 to 15 minutes for baking, about 17 to 20 minutes before cooling. The card displays the upper end of the baking range. Have the peanut butter and almonds prepared before starting.
Once cooled, store sealed in the refrigerator and use within three to four days. Freeze for longer storage and thaw in the refrigerator before handling.

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