Get festive this Halloween with these delicious Chocolate Mummy Cookies! Made healthier with zero butter, oil or refined sugar and are the perfect spooky treat your kids will love!
Halloween is right around the corner and these adorable chocolate mummy cookies are sure to be a hit with your kids! Not only are the cookies super cute with those googly eyes and white chocolate bandages, but the combination of chocolate and peanut butter in these fudgy cookies makes them such a winner! Perfect for Halloween parties served with my Frankenstein rice krispie treats and this Halloween charcuterie board!
Why You’ll Love these Cookies
- Two words: TRIPLE CHOCOLATE 🙌🏻
- Made all in one bowl for easy clean-up.
- These Halloween treats are gluten-free and super simple to make.
- Festive and fun dessert to make that your kids will love!
Ingredients You’ll Need
- Almond flour – this is a tasty gluten-free/low carb flour that has great flavor and healthy fats, just make sure to use almond flour and not almond meal. If you don’t have almond flour, any other gluten-free flour blend will work or even regular all-purpose flour
- Unsweetened cocoa powder – adds the chocolate to these cookies
- Baking soda – this acts as a leavening agent to help these cookies bake up nicely and make them chewy
- Peanut butter – I used creamy natural peanut butter without any added sugar, but you could use almond butter or any other nut butter if you prefer and SunButter is a great option if you have any nut allergies
- Eggs – acts as a binding ingredient and gives the cookies structure and height
- Coconut sugar – naturally sweetens these cookies without using any refined sugar, but you could also use maple syrup or honey
- Chocolate chips – I used these Lily’s chocolate chips which are sweetened with stevia making the sugar content really low and gives these cookies even more chocolate flavor!
- Vanilla extract + salt – boosts of flavor!
- Spooky additions – you’ll need white chocolate chips (again I used Lily’s chocolate chips that are sweetened with stevia) to drizzle on the “bandages” along with fun candy eyeballs which you can find at most grocery stores, craft stores or right on Amazon
How to Make Chocolate Mummy Cookies
This particular chocolate mummy cookie recipe makes about 18 regular sized cookies or I used a medium-sized cookie scoop to make sure they were all even in size. Here’s how to make them:
- Preheat oven and mix ingredients. Preheat oven to 375 degrees and line a baking sheet with parchment paper or aluminum foil. In a large bowl, whisk together the peanut butter, eggs, and vanilla until all combined. Next add in the almond flour, cocoa powder, baking soda, coconut sugar and salt for the flour mixture, stirring until smooth, then fold in the chocolate chips. You could also use a stand mixer or an electric mixer for this, but why dirty extra dishes!
- Assemble cookies. Using a medium-sized cookie scoop, drop tablespoonfuls of cookie dough onto a prepared baking sheet and flatten the tops a bit with the back end of a spatula. You should get about 18 cookies.
- BAKE! Bake the cookies at 375 degrees for 12 to 15 minutes until cookies are set and the edges start to brown, then let the cookies cool on the cookie sheet for about 10 minutes before transferring them to a wire rack. We want the cookies completely cool before decorating.
- Decorate. Add white chocolate chips (or white candy melts) in a small microwave-safe bowl and microwave in 30 second intervals, mixing each time, until melted. Cut a small slit at the tip of a plastic baggy or piping bag and carefully pour in the melted white chocolate chips. Slowly pipe the chocolate onto the cookies to make them look like “mummy bandages” and then use the melted chocolate to glue the candy eyes on.
Tips for Making Chocolate Mummy Cookies
- You can easily swap out the peanut butter for any type of nut butter! Some other great options are almond butter, cashew butter and even sunflower seed butter if you have a nut allergy.
- Melt the chocolate chips in 15 to 30 second intervals, making sure to stir well each time, until the chocolate is smooth. You want to be careful not to overheat the chocolate as it can start to clump. If this happens, just add a teaspoon of hot water to the clumped chocolate (or more if needed) and stir vigorously until smooth.
- The melted white chocolate is not only used to create the “bandages” on the mummies, but acts as the glue to stick on the candy eyeballs. You could also use cream cheese, buttercream or white frosting to create the bandages.
- I like to pipe the melted chocolate onto the cookies while they are on a wire rack which catches any excess chocolate that drips off the sides. Then I just transfer the cookies to some parchment paper to let the chocolate set.
Can I Make these Cookies Nut-Free?
Absolutely! To make these chocolate mummy cookies nut-free, simply swap out the almond flour for oat flour, regular all-purpose flour or gluten-free 1 to 1 baking flour (really any type of flour should work except coconut flour!) and use sun butter in place of the peanut butter.
Prepping and Storage
To Store: These cute chocolate mummy cookies can be stored in a sealed, airtight container for up to 1 week in the fridge.
To Freeze: These cookies can also be frozen for up to 3 months in a sealed, airtight container or you can individually store them in plastic wrap and take them out separately to thaw.
More Halloween Recipes to Make
Hope you all enjoy these festive Chocolate Mummy Cookies and if you love this recipe as much as we do, please leave me a five-star rating below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recipes!
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- 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 (I used Lily’s chocolate chips)
For the Mummy Decor:
- Preheat oven to 375 degrees and line a baking sheet with parchment paper or aluminum foil.
- In a large bowl, mix together the peanut butter, eggs, and vanilla until all combined. Next add in the almond flour, cocoa powder, baking soda, coconut sugar and salt, stirring the mixture until smooth, then fold in the chocolate chips.
- Using a medium-sized cookie scoop, drop tablespoonfuls of cookie dough onto a prepared baking sheet and flatten the tops a bit with the back end of a spatula. You should get about 18 cookies.
- Bake the cookies for 12 to 15 minutes until cookies are set and the edges start to brown. Let the cookies cool on the baking sheet for about 10 minutes before transferring them to a wire rack. We want the cookies completely cool before decorating.
- To decorate the cookies, first add white chocolate chips (or white candy melts) in a small microwave-safe bowl and microwave in 30 second intervals, mixing each time, until melted. Cut a small slit at the tip of a plastic baggy or piping bag and carefully pour in the melted white chocolate chips.
- Slowly pipe the chocolate onto the cookies to make them look like “bandages” and then use the melted chocolate to glue the candy eyes on.
- Serving Size: 1 cookie
- Calories: 208
- Sugar: 0.6 g
- Sodium: 101.7 mg
- Fat: 13.6 g
- Saturated Fat: 4 g
- Carbohydrates: 15.8 g
- Fiber: 2.7 g
- Protein: 4.9 g
* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.