Mummy Cookies
Prep time
Total time
Author: Alisa Fleming
Serves: 1 dozen cookies
Ingredients
- ¾ cup semi-sweet chocolate chips + additional for eyes (I used Enjoy Life Mini Chips)
- ½ tablespoon coconut oil or non-hydrogenated shortening
- 12 allergy-friendly crunchy sugar cookies (I used 1 box Enjoy Life Sugar Crisp Crunchy Cookies)
- 1 cup powdered sugar
- 4 teaspoons unsweetened dairy-free milk beverage (I use So Delicious coconut milk beverage), or as needed
- ¼ teaspoon vanilla extract
Instructions
- Melt the chocolate chips with the oil or shortening. Whisk until smooth.
- Dip the tops of the cookies in the chocolate (go ahead, get your hands chocolaty!), letting excess drip off . Turn them right side up onto a wire rack or sheet lined with wax or parchment paper.
- Place the cookies in the refrigerator while you make the icing..
- Add the powdered sugar to a mixing bowl and drizzle in the vanilla. Add the milk beverage, 1 teaspoon at a time, until you get a thick, but slightly drizzly icing. You might need just 3 teaspoons or you might need 5. I use exactly 4 teaspoons.
- Place the icing in something with a narrow opening for piping. I love using squeeze bottles and bought ones like these at the grocery store.
- Pull the cookies from the refrigerator once the chocolate is set.
- Pipe two icing dots on each cookie for the eyes. Press a mini chocolate chip, upside down, in the center of each icing eye.
- Pipe icing across the cookies in a random fashion like mummy bandages.
- Store in a single layer until ready to serve. Because our place is warm, and I don't temper the chocolate, I keep them chilled. But they should keep at room temperature, too.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/mummy-cookies