Sugar cookie dough ghosts
a fun little Halloween treat— super easy to make with a heart shaped cookie cutter!
Ingredients
Cookie dough base
- 1.5 cups almond flour
- 1/3 cup tapioca starch
- Dash of salt
- 1/2 teaspoon almond extract
- 1 teaspoon vanilla extract
- 1/4 cup softened refined coconut oil, butter, or non-hydrogenated palm oil shortening (measured solid)
- 3 tablespoons full-fat coconut milk
- 1/4 cup maple syrup, or any sticky sweetener
- 2-3 tablespoons granulated sweetener of your choice
White chocolate topping
- 1/ cup white chocolate chips
- 2 tablespoons coconut oil or non-hydrogenated palm oil shortening
ghost’s eyes and mouth:
- 1/2 cup dark chocolate chips
- 1 tablespoon refined coconut oil
Instructions
Prepare Your Baking Sheet:
- Line a baking sheet with parchment paper to prevent sticking. This is where your ghost cookies will chill once they’re dipped in chocolate.
Make the Cookie Dough:
- In a medium bowl, combine the almond flour, tapioca starch, salt, almond extract, vanilla extract, coconut oil (or butter/shortening), coconut milk, maple syrup, and granulated sweetener. Mix until a soft dough forms.
Shape the Ghosts:
- Roll out the dough onto a sheet of parchment paper, keeping it about 1/4 inch thick. Use a 4 inch heart-shaped cookie cutter to cut out hearts, then slice each heart in half to form the base of your ghost. Shape each half into a ghost-like figure by slightly stretching the dough and rounding the top.
Chill the Dough:
- Place the ghost-shaped dough pieces onto the parchment-lined baking sheet and freeze them for about 15 minutes. This step helps firm up the dough so it doesn’t fall apart when dipped in chocolate.
Melt the White Chocolate:
- In a small bowl, melt the white chocolate chips and coconut oil together. For best results, melt the chocolate over a double boiler to prevent it from seizing. Once the chocolate is smooth, it’s ready for dipping.
Coat the Ghosts:
- Remove the dough from the freezer and, using a fork, dip each ghost into the melted white chocolate. Coat thoroughly and let any excess chocolate drip off before placing the ghost back onto the parchment paper.
Melt the Dark Chocolate:
- In another small bowl, melt the dark chocolate chips and coconut oil together. This will be used to make the eyes and mouth of your ghost.
Decorate the Ghosts:
- Use a toothpick or fine brush to dip into the dark chocolate mixture and dot eyes and a spooky mouth onto each ghost.
Final Chill:
- Once all of your ghosts are decorated, place them back in the freezer for another 20 minutes to fully set.
Enjoy or Store:
- These ghost bites are ready to enjoy right away, but you can also store them in the fridge or freezer for later.
Tried this recipe?Let us know how it was!