I’m so happy to be guest posting today. It’s such a pleasure to be here on Hip Moms Go Green!
My recipes are free of gluten and casein proteins, and are often free of all grains. I use natural alternatives to refined sugar in my cooking and baking. I frequently make recipes that are free of peanuts, soy, and eggs for my readers who have an allergy or intolerance to them. With those restrictions in mind, the list of Halloween treats you can buy is very small. But we never feel deprived! Today I’m going to share a really cute Halloween cookie that you can make with your kids. My girls and I made these this weekend, and it was so much fun.
This cookie is one of my most popular recipes. I included it in the second addition of my cookbook, The Spunky Coconut Cookbook, along with about twelve other new recipes. In the cookbook this dough is used for Scandinavian Thumbprint Cookies. The Butterfly Cookie dough from my desserts cookbook would also work.
Bake at 350
Add to bowl:
1/2 cup ghee, grapeseed oil, or coconut oil, liquified
1/4 cup plus 2 tbsp honey or agave
1/2 cup applesauce (with no added sugar)
2 tbsp chia seed meal (I grind my seeds in coffee grinder or Magic Bullet. Two tbsp meal is equal to about one tbsp seeds)
1 tsp vanilla
Beat with electric mixer.
2/3 cup tapioca flour
2/3 cup almond meal flour (I use Bob’s Red Mill)
2/3 cup coconut flour, sifted
Beat again with electric mixer.
Roll out on unbleached parchment paper, flouring the top of the dough as needed so the rolling pin doesn’t stick.
Roll the dough one quarter to one half inch thick.
The cookie cutter kit is made so that you can lock the shapes (ghost, pumpkin, cat, owl) into the frame. However, this dough sticks to the cookie cutter when the metal cutouts are attached. It’s best to hold the tiny metal Halloween cutouts (ghost, pumpkin, cat, owl) with your fingers as a separate cookie cutter, rather than put them in the frame.
Jiggling the cookie cutters on the rolled out dough will also make it easier.
You will need one backside (without the cutout shape) and one front (with the cutout shape) for each cookie.
Gently transfer the cookies to a cookie sheet lined with unbleached parchment paper.
Bake on 350 for about 12 minutes.
Cool on wire racks.
After the cookies have cooled melt dark (dairy-free) chocolate over a double boiler. (I use Chocolove bars)
Let the melted chocolate cool so that it is slightly thick.
Use a butter knife to spread a thick layer of chocolate on the cookie.
Take a cookie with the Halloween cutout and place it on top, pressing down lightly into the chocolate.
Cool the cookies until the chocolate has hardened.
Best eaten at room temperature.
Happy Halloween! ♥, Kelly