Get festive this Halloween with these delicious Chocolate Mummy Cookies! Made without butter, added oil, or refined sugar, they’re a healthier—and adorable—treat your kids will love.
These Chocolate Mummy Cookies are an easy, family-friendly Halloween bake. They combine rich chocolate, peanut butter, and fudgy texture, then get dressed up with white chocolate “bandages” and candy eyes for a spooky finish. They’re perfect for school parties, neighborhood get-togethers, or an afternoon of baking with the kids. The recipe is simple, uses one bowl, and offers straightforward swaps for common dietary needs.
Why You’ll Love These Cookies
- Rich chocolate and peanut butter flavor for a satisfying treat.
- Made in one bowl for minimal cleanup.
- Gluten-free when made with almond flour, with easy nut-free and flour swap options.
- Fun, festive, and kid-approved—great for Halloween celebrations.
Ingredients You’ll Need
- 1 cup creamy peanut butter (or other nut butter such as almond, cashew, or sunflower seed butter for a nut-free option).
- 2 eggs.
- 1 1/2 teaspoons vanilla extract.
- 1/2 cup almond flour (use almond flour, not almond meal; substitute any gluten-free flour blend or regular all-purpose flour if desired).
- 1/3 cup unsweetened cocoa powder.
- 1 teaspoon baking soda.
- 3/4 cup coconut sugar (or substitute maple syrup or honey; adjust if using liquid sweeteners).
- 1/2 teaspoon salt.
- 1/3 cup chocolate chips (use a low-sugar or stevia-sweetened chocolate if preferred).
- For decorating: white chocolate chips or white candy melts for the mummy bandages, plus edible candy eyeballs.
Recipe Overview
Yields: about 18 cookies. Prep time: 15 minutes. Cook time: 12–15 minutes. Total time: approximately 30 minutes.
How to Make Chocolate Mummy Cookies
- Preheat and prepare. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or foil.
- Make the dough. In a large bowl, whisk together the peanut butter, eggs, and vanilla until smooth. Add almond flour, cocoa powder, baking soda, coconut sugar, and salt. Stir until combined, then fold in the chocolate chips. A handheld mixer or stand mixer works, but stirring by hand keeps dishes to a minimum.
- Portion the cookies. Use a medium cookie scoop or two spoons to drop tablespoon-sized portions of dough onto the prepared sheet, spacing them a couple of inches apart. Flatten the tops slightly with the back of a spatula. You should get about 18 cookies.
- Bake. Bake for 12–15 minutes, until the cookies are set and edges begin to brown. Allow cookies to cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely before decorating.
- Decorate as mummies. Melt white chocolate chips or candy melts in a microwave-safe bowl in 30-second bursts, stirring between each interval until smooth. Transfer the melted white chocolate to a small piping bag or a plastic bag with a tiny corner snipped off. Pipe thin diagonal lines across each cookie to create the look of mummy bandages. Use a dab of melted white chocolate to attach candy eyes.
Tips for Success
- Swap nut butters freely: almond, cashew, or sunflower seed butter work well and let you adapt for allergies.
- When melting white chocolate, heat in short intervals and stir thoroughly to avoid overheating. If chocolate seizes, a teaspoon of warm water can sometimes smooth it back out—stir vigorously and add a little more if necessary.
- Pipe the white chocolate over the cookies while they sit on a wire rack so extra chocolate can drip off; place parchment underneath to catch drips and make cleanup easy.
- If you prefer, use a thin layer of frosting, cream cheese, or buttercream for the bandages instead of melted chocolate.
Nut-Free and Flour Alternatives
To make these nut-free, replace the peanut butter with sunflower seed butter and swap almond flour for oat flour, regular all-purpose flour, or a gluten-free 1:1 baking flour. Avoid coconut flour—its high absorbency requires major recipe adjustments.
Storing and Freezing
To store: Keep cookies in an airtight container in the refrigerator for up to 1 week. This helps the decorations stay set and the texture remain fudgy.
To freeze: Freeze cookies in a sealed container for up to 3 months. For convenience, wrap individual cookies in plastic wrap before placing them in a container so you can thaw just a few at a time.
Quick Recipe Card
- Servings: 18 cookies
- Prep time: 15 minutes
- Cook time: 12–15 minutes
- Total time: ~30 minutes
Ingredients (compact)
- 1 cup creamy peanut butter (or substitute)
- 2 eggs
- 1 1/2 tsp vanilla extract
- 1/2 cup almond flour (or substitute)
- 1/3 cup unsweetened cocoa powder
- 1 tsp baking soda
- 3/4 cup coconut sugar
- 1/2 tsp salt
- 1/3 cup chocolate chips
- White chocolate chips or candy melts and edible candy eyeballs for decorating
Instructions (compact)
- Preheat oven to 375°F. Line a baking sheet.
- Mix peanut butter, eggs, and vanilla. Add dry ingredients and stir until smooth. Fold in chocolate chips.
- Scoop tablespoonfuls onto the sheet, flatten slightly, and bake 12–15 minutes.
- Cool completely. Melt white chocolate and pipe bandages; attach candy eyes with a dab of melted chocolate.
Nutrition (per cookie, approximate)
Serving: 1 cookie • Calories: 208 kcal • Carbohydrates: 15.8 g • Protein: 4.9 g • Fat: 13.6 g • Saturated fat: 4 g • Sodium: 102 mg • Fiber: 2.7 g • Sugar: 0.6 g
Nutrition information is an estimate and should be used as a guideline.
More Halloween Recipe Ideas
- Frankenstein Rice Krispie Treats
- Spooky Witch Finger Cookies
- Halloween Charcuterie Board
- No-Bake Chocolate Pumpkin Bars
- Healthy Pumpkin Dip
Hope you enjoy baking and decorating these Chocolate Mummy Cookies. If you try them, share your photos and let your family give them a taste test—these little mummies are almost too cute to eat (almost!).