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A hand holding a chocolate mummy cookie.

Chocolate Mummy Cookies (Dairy Free)

Get in the Halloween spirit by making a batch of these chocolate mummy cookies! Chewy chocolate cookies topped with icing "bandages" and candy eyeballs.
Course Dessert
Cuisine American
Keyword chocolate mummy cookies, dairy free
Prep Time 25 minutes
Cook Time 12 minutes
Set Time 1 hour
Total Time 1 hour 37 minutes
Servings 18 cookies
Calories 161 kcal
Author Dairy Free for Baby

Ingredients

For the cookies:

  • ½ cup dairy-free butter, melted, cooled for a few minutes (i.e. Country Crock Plant Butter Sticks with Avocado Oil, 1 stick)
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 ½ cups all-purpose flour (spooned and leveled)
  • ½ cup unsweetened cocoa powder (spooned and leveled)
  • 1 teaspoon baking soda
  • ¼ teaspoon salt

For the topping:

  • ¾ cup powdered sugar
  • ½ teaspoon vanilla extract
  • 1-2 tablespoons water or oat milk
  • 36 mini candy eyeballs

Instructions

  1. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
  2. In a large mixing bowl, combine the melted dairy-free butter, sugar, egg, and vanilla. Stir until well combined.
  3. In another bowl, combine the flour, cocoa powder, baking soda, and salt.
  4. Add the dry ingredients to the wet ingredients and stir until combined. The dough will be thick; this is normal.

  5. Use a 2-tablespoon cookie scoop to portion the dough onto the parchment-lined baking sheets. Press down slightly with the palm of your hand to flatten into discs (they will spread when baking, so just flatten slightly to help you get larger, flatter cookies for decorating).

  6. Bake at 350 degrees F for 10-13 minutes, or until the cookies no longer look wet on top. Let cool on the pan.
  7. When cookies are cool, prepare the icing. Mix together the powdered sugar, vanilla, and 1 tablespoon of water or oat milk. Stir together, adding slightly more oat milk if necessary, until a thick icing forms that you can drizzle from a spoon.
  8. Scoop up a little icing on the spoon. One by one, dip the backs of the candy eyeballs in the icing, then immediately place two eyes on each cookie.
  9. Using spoonfuls of icing, carefully drizzle the icing over the cookies to form the “bandages”. (You can alternatively place the icing in a ziptop bag and cut a tiny hole in the corner to pipe on the icing).
  10. Let the icing set for at least an hour, then enjoy!

Recipe Notes

  • Stick-based dairy-free butters work best for this recipe. Tub-based butters can contain excess moisture that can throw off the texture of the cookies.
  • Check candy eyeball labels carefully, as some brands and varieties contain milk.
  • It's best to leave the cookies on the parchment-lined baking sheet when you're drizzling the icing on, that way any extra icing just goes on there (instead of making a mess off the parchment).

 

Nutrition analysis (approximate per cookie): 161 calories, 6 g fat, 2.5 g saturated fat, 160 mg sodium, 27 g carbohydrate, 1 g fiber, 17 g sugar, 2 g protein, Vitamin D: 0%, Calcium: 1%, Iron: 5%, Potassium: 1%