gluten free vegan mummy cookies
sugar cookies
  • 2 1/3 cups Sarah's gluten free flour blend
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups powdered sugar
  • 1/3 cup coconut oil, soft
  • 1/3 cup So Delicious unsweetened coconut milk, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 1/2 cups powdered sugar
  • 2 tablespoons vegan butter {Earth Balance}, softened or non-hydrogenated shortening
  • 2-3 tablespoons So Delicious unsweetened coconut milk
  • 1/2 teaspoon pure vanilla extract
  • candy googly eyes or dairy free mini chocolate chips
  1. In medium bowl, sift together flour blend, baking powder and salt. Set aside.
  2. In bowl of stand mixer, beat together powdered sugar, coconut oil, coconut milk and vanilla until creamy. Add flour mixture and continue to mix until combined, 1-2 minutes {add an additional tablespoon of coconut milk if needed}.
  3. Form into 2-inch round log and wrap in plastic wrap. Place in refrigerator until firm enough to slice, 15-20 minutes.
  4. Preheat oven to 350 degrees. Line baking sheets with parchment paper.
  5. Remove cookie dough from refrigerator and place on cutting board. Cut dough into 1/4-inch thick circles.
  6. Place cookies on prepared baking sheets. Bake for 7-8 minutes. Be careful to not over bake, as cookies won't turn golden brown. Place on cooling rack to cool completely.
  7. While cookies are cooling, make frosting. Mix together powdered sugar, softened vegan butter, 2 tablespoons coconut milk and vanilla. Whip until smooth. Add more coconut milk if needed.
  8. Scoop frosting into piping bag, fitted with flat tip. Place googly eyes on cookies, using small dot of frosting. Frost "bandage" lines onto cookies. Let set for 10-15 minutes.
*If you would like to make this dough in advance, store wrapped in refrigerator. Let rest on counter for 1-2 hours before ready to use.
Recipe by Sarah Bakes Gluten Free at