Mummy Cookies: Super-Easy & Allergy-Friendly + Enjoy Life Chocolate Giveaway

If you want to add more Cajun recipes to your recipe box, Mummy Cookies: Super-Easy & Allergy-Friendly + Enjoy Life Chocolate Giveaway might be a recipe you should try. For 13 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. One serving contains 115 calories, 1g of protein, and 5g of fat. This recipe serves 12. Head to the store and pick up vanillan extract, semi sweet chocolate chips, powdered sugar, and a few other things to make it today. Halloween will be even more special with this recipe. Many people really liked this side dish. 217 people have made this recipe and would make it again. From preparation to the plate, this recipe takes approximately 20 minutes. It is a good option if you're following a gluten free, dairy free, and fodmap friendly diet. It is brought to you by Go Dairy Free. All things considered, we decided this recipe deserves a spoonacular score of 7%. This score is improvable. If you like this recipe, you might also like recipes such as Enjoy a Food Allergy-Friendly Halloween with Creepy Cookie s, Amazing Chocolate Chip Cookies by Savory Sweet Life {Giveaway}, and Easy Cuban Picadillo- Allergy and Paleo Friendly.

Servings: 12

Preparation duration: 20 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

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.

 

Step by step:

1. Melt the chocolate chips with the oil or shortening.

2. 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.

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.

5. 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

6. I use exactly 4 teaspoons.

7. 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.

Nutrition Information:

covered percent of daily need