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  • Writer's pictureJo Wildheart

Witches-Eyeball Delight

This recipe stopped me in my tracks and I had to try it! Such a fun Halloween treat. I re-created this recipe to be gluten-free.



  • 1 cup of vegan butter at room temperature

  • 1 cup of organic powdered sugar

  • 1 tbsp ground hempseed + 3 tbsp of water (works as hemp eggs) or you can use egg replacer

  • 1 tsp of almond extract

  • 1 tsp of vanilla extract

  • 2 1/4 cups of gluten-free all purpose flour

  • 2 scoops of PROFI COOKIES + CREAM protein powder

  • 1/3 cup of oat mylk

  • 1/4 tsp sea salt

  • plant-based green food colouring

  • red icing

  • blanched or sliced almonds

  • eyeball-candy baking embellishments


  1. In a mixing bowl, add butter, powdered sugar, almond and vanilla extract, oat mylk, hempseed/egg or egg replacer and beat together until creamed.

  2. Using a fork or sifter in another bowl add the flour, PROFI cookies and cream, baking powder and salt and sift together. Then add the dry mixture to the creamed mixture.

  3. Using your hands or a spatula mix all ingredients together until they are well combined. Simultaneously, add the green food colouring, a little bit at a time until the desired colour of green is made.

  4. Using an eco-safe/food-safe container store dough in the fridge for 30 minutes.

  5. Remove dough from the refrigerator.

  6. Preheat oven to 350 degrees F.

  7. Begin to take pieces from the dough the size of a quarter to as big as a golf ball, (you decide how large you would like the fingers and eyeballs to be) and mould each finger creating knuckles and a fingertip, as well as your spooky eyeballs using your hands. Place your creations on the ready-to-bake/prepared baking sheet spacing them evenly.

  8. Gather the blanched almonds and place each one on the end of each finger prepared where the fingernail would be, and place each eyeball-candy on the prepared eyeball cookie where the iris would be.

  9. Using a toothpick, create lines on each finger for added detail.

  10. Place prepared cookie tray on middle rack in the oven, and bake for 23-25 minutes or until the bottoms of the cookies begin to brown.

  11. Once removed from the oven carefully take off the almond fingernails from the tip of the cookies and place the cookies on a cooling rack allowing them to cool completely.

  12. Get the red icing and use a small amount on each finger gluing the almond fingernail back on allowing it to ooze a bit for extra grossness!

  13. ENJOY with some bloody-coffee or wretched-tea. Pairs nicely with cackling-ice-cream too! HAPPY HALLOWEEN 👻

For a non-gluten-free recipe and where I got my inspiration please head to:


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