Charcoal Halloween Cookies with Saffron Frosting

Elevate your Halloween treats with these enchanting Charcoal Cookies infused with wholesome ingredients and topped with a luxurious saffron frosting. The black hue, derived from activated charcoal, adds a spooky twist, while the golden saffron frosting brings a touch of elegance and warmth. Perfect for Halloween gatherings or as a unique addition to your holiday dessert table, these cookies are not only visually stunning but also nourishing and delicious. Treat your friends and family to a festive delight that balances health and indulgence in every bite!

Ingredients for the Cookies:

• 1½ cups organic almond flour
• ¼ teaspoon baking soda
• ¼ teaspoon Himalayan pink salt
• ½ teaspoon activated charcoal powder
• ¼ cup organic coconut oil, melted
• ¼ cup organic maple syrup
• 1 tablespoon organic cinnamon powder
• 1 teaspoon organic, pure vanilla extract

Ingredients for the Saffron Frosting:

• 1 cup organic coconut cream (refrigerated overnight, use only the thick part)
• 1-2 teaspoons (or 1-2 sachets) of Warm Feelings® saffron latte
• 2-3 tablespoons organic maple syrup or local honey
• ½ teaspoon organic, pure vanilla extract

Assembly: 

1. Preheat your oven to 350°F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the almond flour, baking soda, salt, and activated charcoal powder.
3. In a separate bowl, mix the melted coconut oil, maple syrup, and vanilla extract until smooth. Pour the wet ingredients into the dry ingredients and mix until a dough forms.
4. Scoop the dough into tablespoon-sized balls and place them on the prepared baking sheet. Flatten slightly with your hand or the back of a spoon.
5. Bake for 10-12 minutes, or until the edges are golden. Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
6. While the cookies cool, prepare the saffron frosting. In a bowl, whisk together the thick coconut cream, saffron latte powder, maple syrup or honey, and vanilla extract until smooth and creamy.
7. Once the cookies are cool, frost them with the saffron frosting. You can use a piping bag for precision or simply spread the frosting with a knife.
8. Serve the cookies once the frosting has set. Store any leftovers in the fridge for up to a week.