Make this spooktacular Halloween treat — Chocolate Flavored Vegan Mummy Cookies! These are a cute and fun treat for Halloween parties, lunch boxes, or for a spooky afternoon treat.
This vegan chocolate cookie batter is a very basic recipe that you can enjoy even without the spooky decorations! It’s a perfectly chewy, slightly crunchy and rich cookie!
💡 The recipe in a nutshell
- Vegan (eggless and dairy free)
- Simple, delicious, and cute
- Vegan Halloween cookies
👩🏽🍳 How to
Turning these cookies into spooky mummies is super simple! You can purchase Google Eyes at most grocery stores, but make sure they are vegan. Non-vegan ingredients in candy eyes include shellac, egg whites, milk powder, or confectioners glaze. Lots of Etsy stores carry vegan googly eyes too!
Alternatively, you can make them yourself (with aquafaba or vegan white chocolate) and vegan mini chocolate chips. Working quickly, I place one mini chocolate chip in the center of the white chocolate or Aquafaba. Let everything cool and dry - then they are ready to use.
To create the mummies prepare and bake the cookies and let them cool down completely. Once cool, just melt some vegan white chocolate in a water bath, drizzle over the cookies, and add some Google eyes to breathe life into them!
Store cookies in an airtight container for up to 1 week (once the coating has hardened).
❄️ How to freeze
To freeze these cookies, let them cool down and let chocolate solidify completely before placing them in an airtight freezer bag in the freezer. Label with the date of freezing, and squeeze out any excess air. They keep fresh for up to 3 months in the freezer when stored properly. Let them thaw to room temperature before eating.
Chocolate Mummy Cookies (vegan)
Chocolate Cookie Dough
- 1 stick of vegan butter (110g)
- 100 g cane sugar (3.5 oz)
- 100 g brown sugar (3.5 oz)
- 1 tablespoon vegetable oil (15 ml)
- 1 tablespoon hazelnut syrup (optional) (15 ml)
- 60 ml unsweetened plant milk, eg: almond, oat, soy (4 tbsp)
- 60 g unsweetened cocoa powder (2.1 oz)
- 2 teaspoon cornstarch, or tapioca starch
- 180 g unbleached all-purpose flour (6.3 oz)
- 1 ½ teaspoon baking powder
- 1 teaspoon baking soda
- 150 g vegan semi-sweet chocolate chips (5.3 oz)
For the Mummy face
- 85 g vegan white chocolate (chopped, or chips) (2.9 oz)
- 1 teaspoon vegetable oil
- 30 vegan googly eyes
- Preheat the oven to 180°C / 350°F.
- To make the cookie dough beat butter in a mixing bowl until creamy. Add cane sugar and brown sugar, and mix again. Once sugars and butter are blended well add oil and plant milk and beat again. If using hazelnut syrup, add now as well. Sieve cornstarch, cocoa powder, baking powder, baking soda, and flour. into a bowl to combine. Then add in three sections (cup by cup) to the butter-sugar mixture while beating with an electric mixer. Mix until just combined. The dough will be very sticky. With a spatula fold in the semi-sweet chocolate chips.
- With an ice cream scoop, scoop dough onto a prepared baking sheet until no dough remains. Make sure to keep space in between them because the cookie dough balls will melt. Bake cookies for 12 minutes. (If you want them softer, take them out of the oven earlier. For crispier cookies bake them a couple of minutes longer.)
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a cooling rack. Let cool completely before decorating.
- To decorate the cookies melt white chocolate with a water bath. Add boiled, hot water to a shallow bowl. Place your chocolate and oil in a heatproof bowl, and set the bowl directly in the hot water. Alternatively, you can microwave the white chocolate with the oil, stirring every twenty seconds until smooth and creamy. Use a spoon and drizzle back and forth across the cookies making the mummy wraps. Add googly eyes while the white chocolate is still soft. Allow chocolate to cool and set.
- Once chocolate is set serve and enjoy your spooky vegan Halloween mummy cookies!
For more vegan cookie and Halloween ideas, browse our recipe page.
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