Gluten Free Triple Chocolate Mummy Cookies
Looking for the perfect gluten-free Halloween cookies? These Triple Chocolate Mummy Cookies are soft, chewy, and loaded with rich chocolate flavour. They’re decorated with white chocolate drizzle and candy googly eyes to create an easy mummy design. Naturally grain-free and simple to make, they’re a fun Halloween dessert that both kids and adults will love.
What You’ll Love About Gluten Free Triple Chocolate Mummy Cookies
These GF Triple Chocolate Mummy Cookies are absolutely adorable—and even better, they’re a blast to make! I’m completely obsessed, and chances are, you will be too. For weeks, I imagined these cookies in my head; now, they’ve finally come to life as a rich, chocolatey treat that’s surprisingly easy to whip up. Best of all, they’re gluten-free and grain-free, so they’re a delicious option that nearly everyone can enjoy.
Even better, this is a recipe the whole family can join in on. In fact, get the kids involved—they’ll have so much fun decorating! The candy googly eyes (which are easy to find at any baking supply store or Michaels) add such a playful touch. As for the mummy design, it’s a breeze: simply melt white chocolate and pipe it on using a piping bag. It’s that straightforward.
Whether you’re planning an October party or gathering around a backyard bonfire, these cookies are a fantastic addition. So go ahead—have fun making them, and watch as they become the star of the show!
What You’ll Need to Make Gluten Free Triple Chocolate Mummy Cookies
A few things to keep in mind:
- Almond flour – The only flour you will need is almond flour. Do not use almond meal which contains the skins. Almond flour is naturally both gluten-free and grain-free.
- Cocoa powder – Use dutch-processed cocoa powder to get that rich, dark brown, almost black, colour for the cookies.
- Coconut oil – You will need a little coconut oil to thin out the white chocolate, when melting, to make it easier to drizzle.
Gluten Free Triple Chocolate Mummy Cookies
Equipment
- 2 Baking Sheets
- 1 Piping Bag
Ingredients
For the chocolate cookies:
- 1/2 cup unsalted butter softened to room temperature
- 1/2 cup organic brown sugar packed
- 1/4 cup organic sugar
- 1 tsp pure vanilla extract
- 1 egg at room temperature
- 2 cups almond flour
- 1/3 cup dutch processed cocoa powder sifted
- 1/2 tsp baking soda
- 1/2 tsp xanthan gum
- 1/4 tsp sea salt
- 1/2 cup dark chocolate chips
- 1/4 cup white chocolate chips
For the topping:
- 1/2 cup chopped white chocolate
- 1/2 tsp coconut oil
- 28 candy googley eyes
Instructions
- Preheat the oven to 350F and line two baking sheets 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, xanthan gum and salt and mix until combined. Fold in the chocolate chips.
- Scoop 2 tbsp mounds of cookie dough onto the prepared baking sheet and flatten them very slightly with the palm of your hand.
- Press two candy googley eyes onto the top of each cookie and bake in the preheated oven for 9 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.
- Enjoy!