Get festive this Halloween with these delicious Chocolate Mummy Cookies! Made healthier with zero butter, oil, or refined sugar — the perfect spooky treat your kids will love.
Halloween is right around the corner and these adorable Chocolate Mummy Cookies are a guaranteed hit with kids and adults alike. Cute candy eyes and white chocolate “bandages” make them festive, while the fudgy chocolate and peanut butter center delivers irresistible flavor. Serve them at a party alongside other seasonal treats such as Frankenstein rice krispie treats, spooky witch finger cookies, or a Halloween charcuterie board for a fun dessert spread.
Why You’ll Love These Cookies
- Triple chocolate flavor — cocoa, chocolate chips, and white chocolate decoration for extra richness.
- Made in a single bowl for easy preparation and minimal cleanup.
- Gluten-free option using almond flour, and easily adapted for nut-free diets.
- Festive, fun, and simple enough to make with kids.
Ingredients You’ll Need
- 1 cup creamy peanut butter (or another nut butter such as almond or cashew; use sunflower seed butter for nut allergies)
- 2 eggs
- 1 1/2 teaspoons vanilla extract
- 1/2 cup almond flour (use almond flour, not almond meal; you can substitute regular all-purpose flour or a gluten-free 1:1 baking flour if preferred)
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 3/4 cup coconut sugar (or maple syrup or honey as alternatives)
- 1/2 teaspoon salt
- 1/3 cup chocolate chips (dark or stevia-sweetened chips work well)
- For decorating: edible candy eyeballs and about 1/2 of a 9 oz bag of white chocolate chips or white candy melts for piping the mummy “bandages”
How to Make Chocolate Mummy Cookies
This recipe yields about 18 regular-sized cookies.
- Preheat and prepare. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or aluminum foil.
- Mix the wet ingredients. In a large bowl, whisk the peanut butter, eggs, and vanilla together until smooth and well combined.
- Add the dry ingredients. Stir in the almond flour, cocoa powder, baking soda, coconut sugar, and salt until the mixture is smooth. Fold in the chocolate chips.
- Shape the cookies. Use a medium cookie scoop or tablespoon to drop portions of dough onto the prepared baking sheet. Flatten the tops slightly with the back of a spatula. You should have about 18 cookies.
- Bake. Bake for 12–15 minutes, until cookies are set and the edges begin to brown. Allow them to cool on the baking sheet for about 10 minutes, then transfer to a wire rack. Make sure cookies are completely cool before decorating.
- Decorate the mummies. Melt white chocolate chips or candy melts in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth. Spoon or pipe the melted white chocolate into a small plastic bag or piping bag, cut a tiny tip, and pipe thin lines across each cookie to resemble mummy bandages. Use additional melted chocolate to attach candy eyeballs while the white chocolate is still soft.
Tips for Success
- Substitute the peanut butter for any nut butter you prefer — almond or cashew butter both make tasty alternatives.
- Melt the white chocolate slowly in short bursts and stir thoroughly to avoid overheating. If the chocolate thickens or clumps, a teaspoon of hot water can help smooth it out; add more sparingly until the texture loosens.
- The melted white chocolate acts as glue for the candy eyes. If you prefer, you can pipe cream cheese frosting or white buttercream for the bandage effect instead.
- Pipe the white chocolate over a wire rack to catch drips, then transfer the cookies to parchment paper to set. This keeps your workspace cleaner and helps the chocolate set evenly.
- If you want perfectly even cookies, use a medium cookie scoop so each portion is the same size before baking.
Can I Make These Cookies Nut-Free?
Yes. Replace the almond flour with oat flour, regular all-purpose flour, or a gluten-free 1:1 baking flour and use sunflower seed butter (SunButter) instead of peanut butter. Avoid coconut flour for this recipe, as it behaves very differently and requires additional liquid.
Prepping and Storage
To store: Keep the cookies in a sealed, airtight container in the refrigerator for up to one week.
To freeze: Place cookies in a single layer in an airtight container or individually wrap them in plastic wrap and freeze for up to three months. Thaw at room temperature when ready to enjoy.
Nutrition at a Glance
Per cookie (approximate): 208 calories, 15.8 g carbohydrates, 4.9 g protein, 13.6 g fat, 4 g saturated fat, 101.7 mg sodium, 2.7 g fiber, 0.6 g sugar. Nutrition information is an estimate and should be used as a guideline.
More Halloween Recipe Ideas
- Spooky Witch Finger Cookies
- Halloween Charcuterie Board
- Frankenstein Rice Krispie Treats
- No-Bake Chocolate Pumpkin Bars
- Healthy Pumpkin Dip
Enjoy these Chocolate Mummy Cookies with family and friends this Halloween. If you make them, share your photos on Instagram using the hashtag #eatyourselfskinny — it’s always fun to see your recreations!