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1
In a large bowl, using an electric hand mixer, beat together the honey and coconut oil and smooth and creamy.
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2
Add in the vanilla and almond extracts and beat once more.
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3
Add the coconut flour and salt into the bowl and stir until well combined, and a wet dough forms.
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4
Scrape the dough onto a large piece of saran wrap and wrap into a flat, thin disc.
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5
Place into the refrigerator until firm and roll-able, about 25-30 minutes.
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6
While the dough chills, preheat your oven to 325 degrees and line a baking sheet with parchment paper.
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7
Set aside.
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8
In a small sauce pan, combine the chopped berries and honey and bring to a boil over medium heat.
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9
Cook the berries, stirring frequently, until they become very thick and smooth, about 13-14 minutes.
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10
Make sure to really keep an eye at them near the end of cooking time, so they dont burn.
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11
Transfer the berry mixture to a bowl and mash with a fork.
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12
Place into the refrigerator to set up.
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13
Remove the dough from the refrigerator and roll 1 Tbsp sized balls into 4 inch long finger-shapes, that are about 1/2 an inch thick.
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14
Place onto the prepared baking sheet and firmly press a sliced almond into the tip of the finger, to create fingernails.
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15
Remove the almond before baking.
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16
Then, using a small, sharp knife, make several horizontal, shallow cuts just under the finger nail, and then in the center of each finger, to represent knuckles.
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17
Lightly press in the dough on either sides of the knuckles to shape them.
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18
Place the whole pan into the freezer for 10 minutes.
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19
Once frozen, bake the cookies until golden brown, and lightly crackly (the cracks are normal, dont worry!)
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20
about 12-13 *** minutes.
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Let cool on the pan COMPLETELY.
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22
Once cooled, dip the bottom of the finger into the strawberry jam, so it looks like its been cut off.
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Then, fill the finger nail space with a dollop of the jam, and press in a sliced almond.
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24
DEVOUR!
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NOTES: *Use equal parts agave for vegan **You will only use about half of the jam, but its hard to make a smaller amount with it burning.
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***I found that using agave required a few more minutes of baking time, just 1 or 2 more minutes!
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27
Store cookies in an air-tight container in the refrigerator.
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They will become crunchy, as the coconut oil will harden once chilled.
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Just let them sit at room temperature for a few minutes before serving, if you like a softer cookie.
