Mummy Cookies (Vegan, Gluten Free)

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We LOVE this seasonal, Halloween-themed recipe from Go Dairy Free, and it’s totally allergen and vegan friendly! This is also a very QUICK and EASY recipe, using pre-made, allergen friendly cookies as the base.


**PRO TIP: Swap out the 4 teaspoons of non-dairy milk for 1 single serve packet of Coconut Cloud creamer mixed with 4 teaspoons of hot water. It’s an easy shortcut to avoid buying a whole gallon of liquid nut milk just for one recipe!

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  • ¾ cup semi-sweet chocolate chips & a few additional for eyes (try Enjoy Life Mini Chips)
  • ½ Tablespoon coconut oil
  • 12 allergy-friendly crunchy sugar cookies (we used 1 box Enjoy Life Sugar Crisp Crunchy Cookies)
  • 1 cup powdered sugar
  • 4 teaspoons unsweetened dairy-free milk beverage
  • ¼ teaspoon vanilla extract



  1. Melt the chocolate chips with the coconut oil (short intervals in the microwave works great), and whisk until smooth.
  2. 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.
  3. Place the cookies in the refrigerator while you make the icing.
  4. Add the powdered sugar to a mixing bowl and drizzle in the vanilla extract. Add the non-dairy milk (or your Coconut Cloud mixture!), 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. We used exactly 4 teaspoons.
  5. Place the icing in something with a narrow opening for piping. We love using squeeze bottlesand bought ones like these at the grocery store.
  6. Take the cookies out of the refrigerator once the chocolate is set.
  7. Pipe two icing dots on each cookie for the eyes. Press a mini chocolate chip, upside down, in the center of each icing eye.
  8. Pipe icing across the cookies in a random fashion like mummy bandages.
  9. Store in a single layer until ready to serve. They should keep at room temperature too.