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Chocolate Mummy Cookies Recipe

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4.2 from 3 reviews

These Chocolate Mummy Cookies are a fun and festive treat perfect for Halloween or any spooky occasion. Made with creamy peanut butter, almond flour, cocoa powder, and sweetened with coconut sugar, these cookies are both rich and slightly healthier than traditional chocolate cookies. Decorated with melted white chocolate and candy eyeballs to resemble mummies, they’re as delightful to look at as they are to eat.

Ingredients

Cookie Dough

  • 1 cup creamy peanut butter or other nut butter
  • 2 eggs
  • 1 1/2 teaspoons vanilla extract
  • 1/2 cup almond flour
  • 1/3 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 3/4 cup coconut sugar
  • 1/2 teaspoon salt
  • 1/3 cup chocolate chips (Lily's recommended)

Mummy Decoration

  • Edible candy eyeballs
  • 1/2 (9 oz) bag white chocolate chips (Lily's recommended)

Instructions

  1. Preheat and prepare baking sheet: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or aluminum foil to prevent sticking and for easy cleanup.
  2. Mix wet ingredients: In a large bowl, combine the creamy peanut butter, eggs, and vanilla extract. Stir well until the mixture is smooth and fully combined.
  3. Add dry ingredients: To the wet mixture, add almond flour, unsweetened cocoa powder, baking soda, coconut sugar, and salt. Stir the mixture until smooth and well incorporated.
  4. Fold in chocolate chips: Gently fold in the chocolate chips to evenly distribute them throughout the cookie dough.
  5. Scoop and shape cookies: Using a medium-sized cookie scoop, drop tablespoon-sized portions of dough onto the prepared baking sheet. Flatten each slightly with the back end of a spatula to shape the cookies. Expect to get about 18 cookies.
  6. Bake: Place the baking sheet in the preheated oven and bake for 12 to 15 minutes or until the cookies are set and the edges begin to brown.
  7. Cool cookies: Remove the baking sheet from the oven and let the cookies cool on it for about 10 minutes. Then transfer them to a wire rack and allow them to cool completely before decorating.
  8. Melt white chocolate: Place the white chocolate chips in a small microwave-safe bowl. Microwave in 30-second intervals, stirring thoroughly after each, until fully melted and smooth.
  9. Prepare piping bag: Cut a small slit at the tip of a plastic baggy or piping bag and carefully pour in the melted white chocolate chips.
  10. Decorate cookies: Slowly pipe the melted white chocolate in lines across each cookie to mimic mummy bandages. Then use the melted chocolate to glue the edible candy eyeballs onto the cookies, creating the mummy look.

Notes

  • Ensure cookies are completely cool before decorating to prevent white chocolate from melting or running.
  • Use almond flour and coconut sugar as healthier alternatives to traditional flour and white sugar.
  • Lily's brand chocolate chips are recommended for a lower sugar option, but any chocolate chips can be substituted.
  • If you don’t have edible candy eyeballs, small white chocolate chips with a dot of melted dark chocolate can be used as an alternative.
  • Store cookies in an airtight container at room temperature for up to 4 days, or refrigerate for longer freshness.

Find it online: https://glowcooks.com/chocolate-mummy-cookies-recipe/