Halloween Mummy Cookies (Print Version)

# Ingredients:

→ For the Cookies

01 - 1½ cups all-purpose flour (about 188g)
02 - ½ cup black cocoa powder (58g) - The Cocoa Trader brand works great
03 - 1 tablespoon baking powder, aluminum-free preferred
04 - ½ teaspoon salt
05 - 7½ tablespoons refined coconut oil (105g), slightly softened but not melted
06 - ½ cup granulated sugar (100g)
07 - ½ cup packed light brown sugar (100g)
08 - ¼ cup water (60ml)
09 - 4 teaspoons vanilla extract

→ For the Mummy Decorations

10 - ¾ cup powdered sugar (90g)
11 - 1½ to 2 teaspoons milk of your choice
12 - ¼ teaspoon vanilla extract
13 - Candy eyeballs for decoration

# Instructions:

01 - Grab a medium bowl and whisk together your flour, black cocoa powder, baking powder, and salt until everything's nicely combined. Set this aside for now.
02 - In a larger bowl, use your stand mixer or hand mixer to beat the coconut oil with both sugars until the mixture becomes light and fluffy. This usually takes a couple of minutes.
03 - Pour in the water and vanilla extract, then beat everything together until it's well blended and smooth.
04 - Add your flour mixture to the wet ingredients and mix on low speed until just combined. Let the dough rest for about 10 minutes so the flour can absorb all the moisture. While you wait, heat your oven to 350°F and line a baking sheet with parchment paper.
05 - Scoop the dough into 18 balls, each weighing around 35 grams. They might feel slightly greasy but that's normal. Space them about 3 inches apart on your prepared baking sheet without flattening them. Bake for 9 minutes, then gently press each cookie down with the flat bottom of a glass to create an even surface for decorating.
06 - Let the cookies cool entirely on the baking sheet before decorating. Once cooled, they'll keep in an airtight container for up to 5 days, or you can freeze them for up to 3 months.
07 - Whisk together the powdered sugar, milk, and vanilla in a small bowl until smooth. Transfer this to a piping bag fitted with a Wilton #3 tip or something similar.
08 - Pipe a small dot of icing on the back of two candy eyeballs and stick them on each cookie. Then pipe white icing stripes around the eyes to create the mummy bandage effect. Repeat for all cookies. These decorated cookies stay fresh in an airtight container for up to 4 days.

# Notes:

01 - You can substitute with whole wheat, white whole wheat, or gluten-free flour. King Arthur Gluten-Free Measure for Measure works best for gluten-free versions.
02 - Make sure your coconut oil is softened but not melted - if it's too liquid, your cookies might turn out greasy.
03 - The black cocoa gives these cookies their deep, dark Oreo-like color without any food coloring needed.
04 - These cookies are eggless and can easily be made vegan by using plant-based milk in the icing.
05 - If freezing decorated cookies, consider adding the candy eyes after thawing to room temperature for best results.
06 - Nutritional values don't include the candy eyeballs.

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