Ingredients

• ¾ cup Gluten Free 1-to-1 Baking Flour (111 g)
• OR Organic Unbleached White All-Purpose Flour (102 g)
• ½ tsp Baking Soda
• ½ tsp Salt
• 8 Tbsp softened Coconut Oil (82 g)
• OR Butter (112 g)
• 6 Tbsp Packed Brown Sugar (83 g)
• 6 Tbsp Granulated Sugar (75 g) (75 g)
• 1 Egg
• OR 1 Tbsp Gluten Free Egg Replacer (10 g) mixed with 2 Tbsp Water
• 1 tsp Vanilla Extract
• 1 ¼ cups Gluten Free Old Fashioned Rolled Oats (120 g)
• OR Protein Oats (192 g)
• ½ cup Raisins (80 g)
• ½ cup Nuts or Seeds of choice (we used sunflower seeds) (60 g)
• 1–2 cups Sweetened Shredded Coconut, divided (71–142 g)
• 17 whole Honey Roasted Almonds
• Slivered Almonds, optional
• Strawberry Jam, optional

Instructions

1. Preheat the oven to 350°F. Line a baking sheet with parchment and set aside.
2. Whisk together flour, baking soda and salt in a small bowl and set aside.
3. Cream together coconut oil or butter and sugars until light and fluffy.
4. Beat in egg or egg replacer and vanilla, scraping down the sides of bowl as needed to make sure everything is mixed well.
5. Add flour mixture and beat just until combined. Next stir in oats, raisins, nuts/seeds and ½ cup coconut just until combined.
6. Scoop ¼ cup dough. Roll in remaining coconut and place on prepared baking sheet. Using your hands, elongate to the shape of a gnarly finger.
7. Place one honey roasted almond on the tip to form the fingernail. If using, place a slivered almond on the other end to form a bone. Repeat with remaining dough.
8. Bake for 12–18 minutes, until golden brown. Allow the cookies to cool on the pan for 5 minutes. Place on a cooling rack to cool completely. Serve alone or with a side of strawberry jam for a fun Halloween treat!