Break up with sugar this Halloween and try these sugar-free treats.

Witches Finger Cookies
  • 1/2 cup butter softened
  • 1/2 cup Health Garden Erythritol
  • 3 Tablespoons heavy cream or milk of choice
  • 2 teaspoon vanilla extract
  • 1 teaspoon liquid chlorophyll or green food coloring
  • 1 1/4 cup gluten free flour
  • 48 pumpkin seeds salted, shells on


  1. Preheat oven to 300 degrees.
  2. In a stand mixer add butter, erythritol and blend until smooth.
  3. Pour in cream, vanilla extract, stevia and chlorophyll and blend until combined well.
  4. Slowly add in flour until incorporated.
  5. Line a baking sheet with parchment paper.
  6. Roll dough into one inch balls or about 1 teaspoon of batter each.
  7. Roll each ball between your fingers where your knuckles join, about 2 1/2 inches in length for each finger.
  8. Use a toothpick to makes lines at each knuckle indent on finger cookie.
  9. Press a pumpkin seed on the tip for the nail.
  10. Bake cookies for 30 minutes.
  11. Let cool 15 minutes and keep in an airtight container to store.
  12. Approximately 4 dozen cookies.

Recipe courtesy of Sugar Free Mom

Pumpkin Spice Caramels


  1. Line the inside of a 7×11 baking dish with parchment paper.
  2. In a 2 quart saucepan or larger, heat the Agave In The Raw, cream and salt over medium-high heat, stirring frequently until mixture begins to boil.
  3. Reduce heat to medium, and continue to boil (and stir!) until the mixture reaches 248 degrees F.
  4. Remove from heat, and stir in the butter and pumpkin pie spice.
  5. Carefully pour the caramel into the baking dish, and refrigerate until firm.
  6. Slice into bite sized pieces and wrap in parchment or waxed paper. Stores best if refrigerated.

Chocolate and Peanut Butter Spider Cookies
Peanut butter thumbprints

Chocolate drizzle for legs

  • ½ ounces good quality dark chocolate
Chocolate ganache filling


  1. Preheat oven to 325F and line a large baking sheet with parchment or a silicone liner.
  2. In a medium bowl, whisk together the flour, baking soda and salt. In a large bowl, beat butter and peanut butter until smooth. Beat in sweetener until well combined, then beat in egg, vanilla extract, and stevia. Beat in the peanut flour mixture.
  3. Roll dough into 1 inch balls and place 2 inches apart on baking sheet (you should get about 30 balls). Flatten slightly with the palm of your hand and then create a well in the center of each with your thumb (you may need to wet your hands a few times).
  4. Bake 12 to 16 minutes, until puffed and just golden brown and barely set. They will still be very soft. Remove from oven. Use the end of a wooden spoon or other blunt, round kitchen implement to gently re-do the wells in the center of each cookie. Let cool completely.


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