Black and White Bones / Mummy Cookies

These cookies may look different, but they share the same basic dough. These two variations on a grain-free sugar cookie are easy to make and can be a fun project for your little ones to decorate. Get creative with different cookie cutters and decorations for more variety.

30 minutes

15 minutes

Difficulty

Show nutritional information

This is our estimate based on online research.
Calories:	576
Fat:	45 g
Carbohydrates:	43 g
Protein:	8 g
Calculated per serving.

Serves: 10

Ingredients

1 whole 1 whole 1 whole Egg
1 Tbsp 1 Tbsp 1 Tbsp Maple Syrup, Pure
2 Tbsp 2 Tbsp 2 Tbsp Palm Oil Shortening, Organic [*Spectrum Brand, sustainably sourced], melted
3 cup 3 cup 3 cup Blanched Almond Flour
1/2 cup 1/2 cup 1/2 cup Arrowroot Flour
1/2 tsp 1/2 tsp 1/2 tsp Salt
1 tsp 1 tsp 1 tsp Baking Powder, gluten free
1/4 cup 1/4 cup 1/4 cup Blackcurrants
3/4 cup 3/4 cup 3/4 cup Heavy Whipping Cream, Organic
1 Tbsp 1 Tbsp 1 Tbsp Butter, Salted, grass-fed
1 cup 1 cup 1 cup Dark Chocolate Chips
1/2 cup 1/2 cup 1/2 cup Coconut Butter, Organic
2 Tbsp 2 Tbsp 2 Tbsp Coconut Oil, Organic
This recipe is from our cookbook: Gather

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat your oven to 325 degrees.
In a small mixing bowl, combine the egg, maple syrup, and palm shortening. Blend the ingredients with a hand mixer until smooth.
In a separate large mixing bowl, combine the almond flour, arrowroot flour, salt, and baking powder. Pour the wet ingredients into the dry ingredients, and blend with the mixer until it forms a smooth dough.
Line a baking sheet with parchment paper, and dust the paper with a good amount of arrowroot flour.
Place the ball of cookie dough on the baking sheet, and dust the top of the dough with more arrowroot flour.
Place another piece of parchment paper on top of the dough, and roll it into a 1/4-inch sheet.
Dust the dough with more arrowroot flour, and dust the cookie cutters with arrowroot flour as well. (It’s helpful to pour arrowroot flour onto a small dish and dip the cookie cutter into the dish for dusting.)
Cut out gingerbread men shapes and bone-shape cookies.
Carefully remove the leftover dough from around the cookie cutters, and place the cookies on a baking sheet by just moving the parchment paper they are already on. Repeat the cookie cutting steps with the remaining dough until you have the amount of cookies you would like or until there is no dough left.
Before baking, place two currants into each of the gingerbread men cookies to make mummy eyes.
Bake the cookies for 15 minutes, and allow them to cool before frosting them.
To make the coconut cream frosting, in a small saucepan, warm the coconut butter over medium-low heat.
Add the coconut oil and maple syrup to the saucepan, and stir to combine.
Heat until soft but not fully liquid.
Pour the frosting into a heat-safe piping bag, and using a small-tipped piping applicator, dress the cookies with “ribbons” of frosting.
For the black and white bones, dip half of the bones into the oozing icing, and refrigerate them to set the icing.