Top 9-Free Mummy Cookie Pops for Halloween

These chocolaty Halloween Mummy Cookie Pops are wrapped up tight with dairy-free buttercream bandages.

The spooky mummies make for an amazing trick-free Halloween treat on a stick. Not only are they delicious, they are inclusive since the cookies are gluten-free and free of the Top 9 allergens (including sesame).

Are you in need of showstopping treats for a Halloween party? Then it looks like you’ve found the perfect recipe. 

Place leftover pops in an airtight container and refrigerate for up to three days. However, we seriously doubt these scary mummy cookie pops will make it past Day One!

Photo: Andrew Grinton

Makes 14 mummy pops
Free of gluten and all top allergens

Ingredients for Mummy Cookie Pops

  • 3/4 cup sorghum flour
  • 6 tbsp teff flour
  • 1/4 cup tapioca flour
  • 1 tsp xanthan gum
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup sugar
  • 1/2 cup dairy-free, soy-free buttery spread (such as Earth Balance)
  • ¼ cup unsweetened dairy-free milk beverage
  • 1 tsp vanilla extract
  • 1/3 cup cocoa powder


  • 1 1/4 cups powdered confectioners’ sugar
  • 1/4 cup cornstarch
  • 3 tbsp dairy-free, soy-free buttery spread
  • 1 tbsp unsweetened dairy-free milk beverage
  • 1 tsp ground turmeric
  • 28 allergy-friendly mini chocolate chips

Recipe Tips

Use the buttercream in recipe immediately, or it will get stiff.

Instructions for Mummy Cookie Pops

  1. To make cookies, whisk together sorghum flour, teff flour, tapioca flour, xanthan gum, baking powder and
    salt in a medium bowl.
  2. Put sugar, buttery spread, milk beverage and vanilla in a medium mixing bowl. Beat with a mixer on medium-high until creamy. Add cocoa powder, then beat until smooth. Add flour mixture and beat on medium, until a dough forms.
  3. Scrape dough onto a workspace and shape into an 8-inch long, 2 1/2-inch in diameter log. Gently press down on log to make an oval shape. Wrap it in plastic wrap and refrigerate for at least 1 hour.
  4. When ready to bake, preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
  5. Unwrap log and place on a cutting board. Use a sharp knife to cut 1/4-inch thick, oval-shaped slices.
  6. Set a lollipop stick on a prepared baking sheet and place a cookie dough slice lengthwise on top of one end (stick should be halfway up slice). Gently press down until cookie dough adheres to the stick. Repeat with other slices.
  7. Bake for 12-14 minutes, or until the cookie edges are firm and the tops are slightly firm. Let cool for 10 minutes
    and then transfer cookies to a wire rack to cool completely.
  8. To make buttercream, sift sugar into a large mixing bowl. Add cornstarch, buttery spread and milk beverage and beat with a mixer until smooth. (See Recipe Tip.)
  9. Transfer 2 tablespoons of buttercream to a small bowl. Add turmeric and stir. Cover until ready to use.
  10. Scrape rest of buttercream into a piping bag with a 1/4-inch wide flat tip. Pipe buttercream across cookies to create bandages, leaving space for eyes.
  11. With a small spoon toothpick, place two dollops of yellow buttercream to create two eyes between bandages. Press an upside down chocolate chip into center of each eye. To set buttercream, let cookies stand for at least 10 minutes or refrigerate for 5 minutes.
  12. Serve at room temperature or chilled. Leftovers can be refrigerated in an airtight container for up to 3 days.

is the author of The Allergy-Free Cook series and specializes in baking recipe development. Visit, and follow her on Instagram at