Glutenfreie Mummy Cookies are my go to fix for that very specific Halloween problem: you want something spooky and cute, but you also need it to be safe for gluten free friends and still taste like a real treat. I have made these for classroom parties, movie nights, and one very rainy October weekend when my kids were bouncing off the walls. They come together faster than you would think, and decorating them is honestly half the fun. Plus, nobody feels left out, which matters a lot this time of year. Let me show you exactly how I make mine at home. 
Ingredients Needed
These are simple on purpose. I want you to be able to grab everything at a regular grocery store and not stress. The base is a soft gluten free cookie dough, then we dress it up like a mummy with chocolate and candy eyes. Also, if you want a super simple cookie base for other days, I really like this beginner friendly gluten free cookies recipe you will love. It is one of those bookmarked recipes in my kitchen.
- Gluten free flour blend (one that says 1 to 1 baking flour works best)
- Baking powder
- Fine salt
- Unsalted butter (softened)
- Granulated sugar
- 1 egg
- Vanilla extract
- Mini chocolate chips or regular chips
- White chocolate or vanilla candy melts (for the mummy wraps)
- Candy eyes (store bought or homemade from icing dots)
A quick note on flour: gluten free blends vary a lot. If your blend already has xanthan gum, you usually do not need to add anything extra. If it does not, the dough can spread more. I still make it work, I just chill it longer and keep the cookies a little smaller.
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One more thing. If you are in the mood for classic cookies too, these 5 ingredient gluten free chocolate chip cookies are a lifesaver when you want something fast.
How to Make Mummy Cookies
This is the part where it starts smelling like Halloween in the best way. These Glutenfreie Mummy Cookies are basically a soft cookie with melty chocolate, then you add the mummy look after baking so nothing gets weird in the oven.
Step by step directions
Here is my easy flow. I do this while a playlist is on and the kitchen is slightly chaotic, so trust me, it is not fussy.
1) Mix the dry ingredients. In a bowl, stir together the gluten free flour blend, baking powder, and salt.
2) Cream the butter and sugar. In a bigger bowl, mix softened butter and sugar until it looks lighter and kind of fluffy. You can use a hand mixer or just a sturdy spoon and some determination.
3) Add egg and vanilla. Mix until smooth.
4) Combine. Add the dry mix into the wet mix and stir until you do not see dry flour. Fold in chocolate chips.
5) Chill the dough. This is the secret to cookies that hold their shape. Chill 30 to 45 minutes. If your kitchen is warm, go closer to 60 minutes.
6) Scoop and bake. Heat oven to 350 F. Scoop dough into balls (about 1 to 1.5 tablespoons each) and place on a lined baking sheet. Bake about 9 to 11 minutes. You want the edges set but the centers still soft.
7) Cool completely. Let them sit on the pan 5 minutes, then move to a rack. Do not decorate until they are cool or the white chocolate slides right off.
8) Decorate like a mummy. Melt white chocolate or candy melts, drizzle in messy zigzags, then add candy eyes before the drizzle sets.
If you love a chocolate heavy cookie, try these 6 ingredient flourless brownie cookies sometime too. They are rich and fudgy, and they make a fun Halloween plate next to the mummies.
Gluten-Free Variations
I have made Glutenfreie Mummy Cookies a bunch of different ways depending on who is coming over. Here are the swaps that have worked well in my kitchen, without turning the recipe into a science project.
Dairy free: Use a plant based butter stick. For the mummy wraps, use dairy free white chips if you can find them, or use a simple powdered sugar glaze as the wrap instead.
Egg free: Use a flax egg (1 tablespoon ground flax plus 3 tablespoons warm water, rest 5 to 10 minutes). The cookie will be a bit softer and sometimes spreads more, so chill the dough longer.
Lower sugar look: You can reduce the sugar a little, but do not cut it in half or the texture gets dry. For the mummy design, you can do fewer drizzle lines and it still looks cute.
Different cookie base: If you want a lighter, more buttery cookie, an almond flour base is really nice. These almond flour thumbprint cookies give you a feel for how almond flour behaves, and you can use that same vibe for Halloween shapes.
“I brought these to our neighborhood Halloween potluck and nobody guessed they were gluten free. My son asked if we can make them every October.”
Tips for Decorating Mummy Cookies
Decorating is where these go from regular cookies to Halloween magic. The best part is that messy is actually better. Mummies are not supposed to be perfect.
Use a small bag for drizzling. I spoon melted white chocolate into a zip top bag and snip a tiny corner. You get more control and less chaos on the counter.
Let the cookies cool all the way. If they are even slightly warm, the drizzle melts into the cookie and you lose the wrap look.
Make the eyes the star. Place the eyes first if you want them peeking through the wraps. Or place them last if you want them sitting on top. I usually do first, then drizzle around them.
Do not over melt white chocolate. Microwave in short bursts and stir between each one. White chocolate can seize and turn grainy if you blast it too long.
Switch up the vibe. Add a tiny dot of red gel icing next to one eye for a silly spooky look. Or use mini chips turned sideways as eyes if you cannot find candy eyes.
Also, if you are a chocolate chip cookie person like me, you might want these bite into these easy gluten free chocolate chip cookies on your baking list for non Halloween days.
Storage and Make-Ahead Instructions
Halloween gets busy fast, so I love recipes that I can make ahead without them turning sad and stale. Here is what works best for Glutenfreie Mummy Cookies.
Room temperature: Store in an airtight container for up to 3 days. I like to put parchment between layers so the mummy wraps do not stick to each other.
Fridge: You can refrigerate them, but the cookies firm up. If you do, let them sit out 20 to 30 minutes before serving so they soften again.
Freeze the baked cookies: Freeze undecorated cookies in a freezer safe container for up to 2 months. Thaw at room temperature, then decorate fresh. This gives you the cleanest looking white drizzle.
Freeze the dough: Scoop dough balls and freeze on a tray, then move to a bag. Bake from frozen, just add 1 to 2 minutes to the bake time. I do this when I want fresh cookies on demand.
Make ahead decorating tip: If you decorate the day before, let the drizzle set completely, then store in a single layer if possible. If you need to stack, use parchment and be gentle.
Common Questions
Can I make these without candy eyes?
Yes. Use mini chocolate chips, or pipe tiny dots of thick icing and let them set. Even just a drizzle with no face still looks spooky and fun.
Why did my cookies spread too much?
Usually it is warm dough or a flour blend that is lighter. Chill longer, use a lined baking sheet, and keep the dough balls taller rather than squished.
What is the easiest white drizzle to use?
Vanilla candy melts are very forgiving. White chocolate tastes great too, just melt slowly and stir often so it stays smooth.
Can kids help with this recipe?
Absolutely. I usually handle the oven part, then let kids add eyes and drizzle. If you are worried about hot chocolate, let them place eyes while you do the drizzle.
How do I keep the mummy wraps looking defined?
Make sure cookies are fully cool and your drizzle is not too hot. If it is super runny, let the melted chocolate sit for a minute before piping.
A fun spooky batch you will actually want to make again
If you want a Halloween treat that is cute, easy, and friendly for more people at the table, Glutenfreie Mummy Cookies are it. Keep the dough simple, chill it, bake until just set, then go wild with the messy mummy wraps. Once you make them once, you will get faster the next time and the decorating will feel like a little party. If you want more inspiration, I have also pulled ideas from Mummy Cookies (Easy Chocolate Halloween Cookies) and it always gets me in the spooky baking mood. Bake a batch this week and tell me how you decorated yours, I love seeing the different mummy faces people come up with.
Gluten-Free Mummy Cookies
Ingredients
Cookie Base
- 2 cups gluten free flour blend (1 to 1 baking flour) Ensure it contains xanthan gum to reduce spreading.
- 1 teaspoon baking powder
- 1/2 teaspoon fine salt
- 1/2 cup unsalted butter (softened) Can be replaced with dairy free butter for a dairy-free version.
- 1 cup granulated sugar Reduce slightly for a lower sugar version.
- 1 large egg Can be substituted with a flax egg for an egg-free version.
- 1 teaspoon vanilla extract
- 1 cup mini chocolate chips or regular chips
Mummy Decoration
- 1 cup white chocolate or vanilla candy melts Melted for drizzling.
- 1/2 cup candy eyes Store bought or homemade from icing dots.
Instructions
Preparation
- In a bowl, stir together the gluten free flour blend, baking powder, and salt.
- In a larger bowl, mix softened butter and sugar until light and fluffy.
- Add the egg and vanilla extract, mixing until smooth.
- Combine the dry mix into the wet mix and stir until flour is no longer visible. Fold in chocolate chips.
- Chill the dough for 30 to 60 minutes to help cookies maintain their shape.
Baking
- Preheat the oven to 350°F (175°C).
- Scoop dough into balls (about 1 to 1.5 tablespoons each) and place on a lined baking sheet.
- Bake for 9 to 11 minutes until the edges are set but the centers are still soft.
- Let cookies cool on the pan for 5 minutes, then transfer to a rack to cool completely before decorating.
Decoration
- Melt white chocolate or candy melts and drizzle over cooled cookies in messy zigzags.
- Add candy eyes before the drizzle sets.
