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No-Bake Halloween Finger Cookies

No-Bake Halloween Finger Cookies

Halloween is right around the corner, and I have the perfect recipe for you to make to impress (and totally freak out) your guests.

These lovely severed fingers are no-bake, vegan, gluten-free, and high-protein. Not only that, but they contain a pretzel “bone” for extra crunch and spookiness.

Bowmar Nutrition recently came out with a vegan protein powder, and I was SO excited to get my hands on it. I have tried many vegan protein powders in the past, but I have never liked the flavor of any of them. If you’ve ever tried vegan powders, you know just how “earthy” they can be. But right when I tried the Peanut Butter Cookie Vegan Protein, I knew I needed to make a recipe with it.

These “cookies” are no-bake, and the only prep time you’ll have to endure is allowing the dough to sit in the fridge to set. That’s it!

If you’re not vegan, don’t you worry- I’ve also got a version within the recipe that utilizes whey protein. At the end of the day, the nutritional breakdown of each version is exactly the same, so go with whichever fits your lifestyle better!

As always, scroll down to find tips and substitutions for this recipe!


Halloween Finger Cookies

No-Bake Halloween Finger Cookies

Yield: 10 Cookies
Prep Time: 15 minutes
Total Time: 15 minutes

Bring these to your next Halloween party, or a regular party if you really want to freak out the guests.


Vegan Version

  • 66g (2 Scoops) Peanut Butter Vegan Protein
  • 42g Almond Flour
  • 14g Coconut Flour
  • 18g Granular Sugar Substitute
  • 16g Powdered Peanut Butter (I like PBFit)
  • 1/4 tsp Salt
  • 30g Canned Pumpkin
  • 6 tbsp Milk of Choice
  • 10 Honey Wheat Braided Pretzel Twists
  • Sliced Almonds
  • Strawberry or Raspberry Fruit Preserves of Choice

Dairy Version

  • 42g Vanilla Whey Protein
  • 42g Almond Flour
  • 14g Coconut Flour
  • 14g Granular Sugar Substitute
  • 32g Powdered Peanut Butter
  • 1/4 tsp Salt
  • 30g Canned Pumpkin
  • 2 tbsp Milk of Choice
  • 10 Honey Braided Pretzel Twists
  • Sliced Almonds
  • Strawberry or Raspberry Fruit Preserves of Choice


  1. In a large bowl, mix together all of your dry ingredients (leaving out the pumpkin and milk).
  2. Make sure all the the dry ingredients are mixed well, and then add your pumpkin. Use a silicone spatula to mix everything together because it will create a very thick, sticky dough. Add your milk one tablespoon at a time while mixing so a dough begins to form. You may need slightly more or slightly less depending on the thickness of the milk you choose, so that’s why I recommend only adding one tablespoon at a time.
  3. Refrigerate your dough for about one hour to fully set.
  4. Remove the dough from the fridge and divide into 10 roughly equal-sized pieces. These don’t need to be the exact same size- some variety actually makes these look better!
  5. Take one of your pretzels and use your palms to roll one of the cookie dough pieces around it. Make sure to leave a little bit of the pretzel sticking out!
  6. Continue until you have 10 “fingers”. Shape the dough to create knuckles for a more realistic look, and use a butter knife to create the lines for the knuckles.
  7. Take your almond slices and lightly press one into each finger to create a cavity for the fingernail. Remove your almond slice, dip it lightly into your fruit preserves, and stick onto each finger to create a bloody fingernail look.
  8. Finally, spoon some preserves onto the pretzel bone to finish the look!
  9. Serve immediately, or store in the fridge for a couple hours. Note that it’s not recommended to store these for longer than a few hours (especially the vegan version) because the protein will dry out if left for too long.
Nutrition Information
Yield 10 Serving Size 1 Cookie
Amount Per Serving Calories 65Total Fat 2gCarbohydrates 6gFiber 1.5gSugar 1.5gProtein 6g

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  • The canned pumpkin helps create a cookie-dough texture, but it isn’t necessary. You can use slightly more liquid, or substitute it for applesauce.
  • If you don’t like coconut flour, you can swap it out for more almond flour or another flour. Just keep in mind that coconut flour is very absorbent, so it might affect the ratios. Start with less liquid in this case.
  • If you can’t do peanut butter, you can swap it out for more almond flour, or use a full-fat nut butter spread and omit the pumpkin and some of your milk).
  •  For the “blood”, I used Bonne Maman Intense Strawberry Fruit Spread because it’s my favorite preserves, but any jam or jelly will do!
  • If you don’t have or can’t find almond slices, you can make your own- blanch almonds for a few hours in water to soften them up, then carefully cut into them to create slices.


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