Celebrate this Halloween with these delicious Chocolate Mummy Cookies! Made healthier with zero refined butter, oil or sugar and is the perfect spooky treat your kids will love!
Halloween is just around the corner and these adorable mummy chocolate cakes are sure to please your kids! Not only are the cookies super cute with the googly eyes and white chocolate bandages, but the combination of chocolate and peanut butter in these fudgy cookies make them a winner! Perfect for Halloween parties served with my Frankenstein rice krispie treats and a charcuterie board this Halloween!
Why You Will Love These Cookies
- Two words: TRIPLE CHOCOLATE 🙌🏻
- Made all in one bowl for easy cleaning.
- This Halloween snack is gluten-free and super easy to make.
- A festive and fun dessert to make your kids love it!
Materials You Need
- Almond flour – this is a delicious gluten free/low carb flour that has a great taste and healthy fats, make sure to use almond flour and not almond flour. If you don’t have almond flour, another gluten-free flour mix will do or even regular all-purpose flour
- unsweetened cocoa powder – add chocolate to this cake
- Baking soda – it acts as a leavening agent to help these cakes bake properly and make them supple
- Peanut butter – I use natural, creamy peanut butter with no added sugar, but you can use almond butter or other peanut butter if you want and SunButter is a great choice if you have a peanut allergy
- Egg – acts as a binder and gives cookies structure and height
- Coconut sugar – naturally sweeten this cake without using powdered sugar, but you can also use maple syrup or honey
- Chocolate chip – I used Lily’s chocolate chips sweetened with stevia so they are very low in sugar and give this cake a stronger chocolate flavor!
- Vanilla extract + salt – flavor enhancer!
- Creepy addition – You’ll need white chocolate chips (again I used stevia-sweetened Lily chocolate chips) to sprinkle on the “bandages” along with the fun candy eyeballs you can find at most grocery stores, craft stores, or right on Amazon
How to Make Mummy Chocolate Cake
This particular mummy chocolate cake recipe makes about 18 regular sized cookies or I use a medium sized cookie scoop to make sure they are all the same size. Here’s how to make it:
- Preheat the oven and mix the ingredients. Preheat oven to 375 degrees and line a baking sheet with parchment paper or aluminum foil. In a large bowl, mix the peanut butter, eggs and vanilla until all combined. Next, add the almond flour, cocoa powder, baking soda, coconut sugar and salt, stir the mixture until smooth, then add the choco chips. You could also use a stand mixer or an electric mixer for this but why the extra dirty dishes!
- Collect cookies. Using a medium-sized cookie scoop, spoon a tablespoon of the cake batter onto the prepared baking sheet and smooth the top lightly with the back end of the spatula. You should get about 18 cookies.
- BAKE! Bake the cake at 375 degrees for 12 to 15 minutes until the cake is firm and the edges are starting to brown, then let the cake cool on the baking sheet for about 10 minutes before transferring it to a wire rack. We want the cake to cool completely before decorating.
- Decorate. Add white chocolate chips (or melted white candy) to a small microwave-safe bowl and microwave in 30-second intervals, stirring each time, until melted. Cut a small slit in the end of a plastic bag or piping bag and carefully pour it into the melted white chocolate chips. Gently work the chocolate onto the cake to make it look like a “mummy bandage”, then use melted chocolate to glue the candy eyes together.
Tips for Making Mummy Chocolate Cake
- You can easily swap out peanut butter for any type of peanut butter! Some other good choices are almond butter, cashew butter, and even sunflower seed butter if you have a nut allergy.
- Melt the chocolate chips in 15 to 30 second intervals, making sure to stir well each time, until the chocolate is smooth. You want to be careful not to get the chocolate too hot as it can start to curdle. If this happens, simply add a teaspoon of hot water to the chocolate lumps (or more if needed) and mix thoroughly.
- Melted white chocolate was not only used to make “bandages” on mummies, but also served as glue to stick to the candy eyeballs. You can also use cream cheese, buttercream, or white frosting to make bandages.
- I like to pipe the melted chocolate onto the cake while it’s on the wire rack catching any excess chocolate dripping off the sides. Then I just transferred the cake to some parchment paper to let the chocolate harden.
Preparation and Storage
Keep: This cute mummy chocolate cake can be stored in a tightly closed airtight container 1 week in the refrigerator.
Freeze: These cookies can also be frozen up to 3 months in a sealed, airtight container or you can store them individually in plastic wrap and take them out separately to thaw.
More Halloween Recipes to Make
Hope you all enjoy this festive Mummy Chocolate Cake and if you love this recipe as much as we do, please rate me a five star below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all of your delicious recipes!
- preparation time: 15 minutes
- Cook Time: 15 minutes
- Amount of Time: 30 minutes
- 1 cup creamy peanut butter (or other peanut butter)
- 2 egg
- 1 1/2 teaspoons vanilla extract
- 1/2 cup almond flour
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 3/4 cup coconut sugar
- 1/2 teaspoon salt
- 1/3 cup chocolate chips (I used Lily chocolate chips)
For Mummy Decoration:
- Preheat oven to 375 degrees and line a baking sheet with parchment paper or aluminum foil.
- In a large bowl, mix the peanut butter, eggs and vanilla until all combined. Next, add the almond flour, cocoa powder, baking soda, coconut sugar and salt, stir the mixture until smooth, then add the choco chips.
- Using a medium-sized cookie scoop, spoon a tablespoon of the cake batter onto the prepared baking sheet and smooth the top lightly with the back end of the spatula. You should get about 18 cookies.
- Bake the cake for 12 to 15 minutes until the cake is set and begins to brown on the edges. Let the cookies cool on the tins for about 10 minutes before transferring them to a wire rack. We want the cake to cool completely before decorating.
- To decorate the cake, first add white chocolate chips (or melted white candy) to a small microwave-safe bowl and microwave in 30-second intervals, stirring each time, until melted. Cut a small slit in the end of a plastic bag or piping bag and carefully pour it into the melted white chocolate chips.
- Gently work the chocolate onto the cake to make it look like a “bandage”, then use melted chocolate to glue the candy eyes together.
- Serving Size: 1 cake
- Calories: 208
- Sugar: 0.6g
- Sodium: 101.7mg
- Fat: 13.6g
- Saturated fat: 4g
- Carbohydrate: 15.8g
- Fiber: 2.7g
- Proteins: 4.9g
* Please note that all nutritional information is approximate. Values will vary between brands, so it’s best to calculate it yourself for the most accurate results.