Triple Chocolate Mummy Cookies
Triple Chocolate Mummy Cookies
How ADORABLE are these mummy cookies! I’m totally obsessed! They were just as fun to make as they look. You can definitely get the kids involved with these ones! They will love it! I had the idea of these cookies in my head for the past few weeks and they have finally come to life! They’re rich, chocolatey and super easy to make. They’re also gluten-free and grain-free. The candy googley eyes are certainly what gives these cookies character. They can be found at any baker’s store or at Michaels, where I found them.
The cookies are made from a few simple ingredients including almond flour, cocoa powder, brown sugar, baking soda, butter, egg and vanilla. I added a mix of regular chocolate chips and white chocolate chips into the cookies. The design on top of the cookies is white chocolate that has been melted down and piped with a piping bag. So easy! I usually use stevia sweetened chocolate, but any kind you have will work here. Have fun with these! They would be a great addition to your halloween get together or backyard bonfire this month!
Triple Chocolate Mummy Cookies
Ingredients
- 1/2 cup unsalted butter, at room temperature
- *1/4 cup brown sugar
- *2 tbsp granulated sweetener
- 1 egg
- 1 tsp pure vanilla extract
- 3/4 cup almond flour
- 1/4 cup dutch-processed cocoa powder, sifted
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1/2 cup chocolate chips
- 1/4 cup white chocolate chips
- 22 candy googley eyes
- 1/2 cup chopped white chocolate
- 1/2 tsp coconut oil
Instructions
- Preheat the oven to 350F and line a baking sheet with parchment paper.
- In a medium-sized bowl, cream together the butter and sugars until smooth. Add the egg and vanilla and mix again to combine.
- Add the almond flour, cocoa powder, baking soda and salt and mix until combined. Fold in the chocolate chips.
- Refrigerate the dough for 1 hour.
- Using a cookie scoop, scoop the dough onto the prepared baking sheet and flatten them into small rounds.
- Press two candy googley eyes onto the top of each cookie and bake for 10 minutes.
- Take the cookies out of the oven and let them sit on the pan for at least 15 minutes or until set before removing. If you move them too early, they will break because they are so soft.
- Melt the white chocolate and the coconut oil in a microwave-safe, glass bowl in 30-second increments until smooth, stirring in between.
- Add the melted white chocolate to a piping bag and snip off the end to make a small hole. Pipe the chocolate in a crisscross pattern over the cookies. Let the cookies sit until the chocolate hardens.
- Serve or give as gifts. Enjoy!
Notes
*Any 1:1 equivalent alternative can be used in place of sugar.