Mummy Cookies
Healthy soft pumpkin cookies decorated with frosting and candy eyes to make spooky mummy cookies. So cute and perfect for Halloween.
Servings: 24 cookies
Ingredients
- 1 1/2 cups almond flour 175 grams
- 3 Tablespoons coconut flour
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- 1/4 teaspoon sea salt
- 2 eggs
- 1/2 cup cane sugar or coconut sugar
- 1 teaspoon vanilla
- 1 cup pumpkin canned or homemade
- 1/3 cup mini chocolate chips I used Enjoy Life
- vanilla frosting for piping
Instructions
- Prep: Preheat oven to 350°F and line a baking sheet with parchment.
- Mix dry ingredients: Stir together dry ingredients (flours, pumpkin pie spice, baking soda and sea salt) in a mixing bowl.
- Mix wet ingredients: Mix together wet ingredients (eggs, pumpkin, sugar and vanilla) in a separate mixing bowl.
- Combine: Combine wet and dry ingredients. The dough will seem really wet for a cookie dough. This is ideal!
- Add chocolate chips: Stir in 1/3 cup chocolate chips.
- Scoop: Use a medium cookie scoop to scoop and place cookies on prepared cookie sheet. Press cookie dough down into a cookie shape with a spoon or your fingers. Cookies won’t spread very much so you can space them about 1 inch apart.
- Bake: Bake for 15 minutes.
- Cool: Move cookies to a wire rack and cool completely.
- Decorate with frosting: add frosting to the piping bag fitted with a #44 or #45 tip and pipe the frosting across each cookie, one at a time. Use different angles and overlap some of the lines until most of the cookie is covered. Place a tiny bit of frosting on the back of two candy eyeballs and attach them just above the center of each cookie.
- To store: store leftover cookies in a container in the fridge for up to one week.
Video
Notes
- Cookie adapted from my soft pumpkin cookies and mummies inspired by The Redhead Baker.
Nutrition
Serving: 1cookie (without frosting) | Calories: 54kcal | Carbohydrates: 8g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 15mg | Sodium: 59mg | Fiber: 1g | Sugar: 6g