White Chocolate Mummy Cookies

White Chocolate Mummy Cookies

Yield: 12 cookies
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Cooling Time: 30 minutes
  • Total Time: 30 minutes (+ 30 minutes cooling)

Ingredients:

For the topping

For the cookies

  • ½ cup unsalted butter, room temperature
  • ½ cup cream cheese, room temperature
  • ½ cup monk fruit erythritol sweetener
  • 1 egg, room temperature
  • 2 Tbsp tahini
  • 1 teaspoon pure vanilla extract
  • 2 cups almond flour
  • ½ tsp baking powder
  • ¼ tsp salt

Instructions:

  1. Preheat oven to 325F. Line a sheet pan with parchment paper. Set aside.
  2. In a large mixing bowl with an electric mixer, beat butter and cream cheese until smooth. Add sweetener, egg, tahini, vanilla, almond flour, baking powder, and salt. Mix until combined.
  3. Cover bowl and transfer to refrigerator for 30 minutes.
  4. Scoop about 1 Tablespoon out of bowl and roll into a ball. Place ball on prepared baking sheet. Repeat to make 12 cookies.
  5. Transfer to oven and bake 12-15 minutes, until golden.
  6. Remove from oven and cool 15 minutes.
  7. In the microwave or on the stove, melt dark chocolate baking chips. Transfer to a resealable bag. Clip the bottom tip of the bag and carefully pipe two eyes on each cookie. Place 1 sesame seed on each eye (optional).
  8. In the microwave or on the stove, melt white chocolate baking chips and coconut oil. Transfer to a resealable bag. Clip the bottom tip of the bag and carefully drizzle mixture horizontally across the mummy face to make “bandages.”
  9. Set aside for 15 minutes, until decorations are set.

Let’s Stay in Touch!

Sign up to receive amazing recipes, exclusive coupons, and our latest product news.

You have Successfully Subscribed!