Indulge in the spooky season with these nutrient-dense Chocolate Mummy Cookies
Ingredients
- 1 cup creamy natural peanut butter (unsweetened)
- 2 large pasture-raised eggs
- 1 1/2 teaspoons pure vanilla extract
- 1/2 cup superfine almond flour
- 1/3 cup unsweetened Dutch-processed cocoa powder
- 1 teaspoon baking soda
- 3/4 cup organic coconut sugar
- 1/2 teaspoon sea salt
- 1/3 cup stevia-sweetened dark chocolate chips
- 1/2 bag stevia-sweetened white chocolate chips (for “bandages”)
- Edible candy eyeballs
Recommended Ingredients:
Lily’s Stevia-Sweetened Baking Chips: View on Amazon >
*Expert Tip: These chips provide a rich chocolate profile without the insulin spike of traditional cane sugar.*
Superfine Blanched Almond Flour: View on Amazon >
*Expert Tip: Blanched almond flour ensures a soft, chewy texture while adding heart-healthy monounsaturated fats.*
Step-by-Step Instructions
- Preheat & Prep: Preheat your oven to 375°F. Line a baking sheet with parchment paper.
- Combine Wet Ingredients: In a professional-grade mixing bowl, whisk together the creamy peanut butter, eggs, and vanilla extract until the emulsion is smooth and glossy.
- Integrate Dry Components: Sift in the almond flour, cocoa powder, baking soda, coconut sugar, and sea salt. Stir until a thick, uniform dough forms, then gently fold in the dark chocolate chips.
- Portion & Shape: Using a medium cookie scoop for portion control, drop rounded tablespoons of dough onto the sheet. Gently flatten the tops with a spatula to encourage even baking.
- The Bake: Bake for 12-15 minutes, or until the edges are set and the centers are still slightly soft.
- Mummy Decoration: Once completely cool, melt the white chocolate chips in 30-second intervals. Transfer to a piping bag (or a zip-top bag with a tiny corner snipped) and drizzle haphazardly across the cookies to create “bandages.” Use a small dot of chocolate to secure the candy eyes.
Kitchen Tech Tip:
Using a mechanical cookie scoop ensures each cookie is identical in volume. This is critical for even heat distribution and prevents smaller cookies from over-baking while larger ones remain raw.
Professional Notes
Storage: To maintain the moisture-rich profile of these cookies, store them in an airtight glass container in the refrigerator for up to 7 days. Cold storage helps maintain the “snap” of the chocolate bandages.
Freezing Instructions: These cookies are highly freezer-stable. Wrap individual cookies in compostable parchment paper and store in a freezer-safe bag for up to 3 months. Thaw at room temperature for 20 minutes before serving.
