• Preheat the oven. Preheat your oven to 350°F and line two baking sheets with parchment paper.
• Mix the wet ingredients. In the bowl of a stand mixer or a large mixing bowl using a hand mixer, beat the olive oil, maple syrup, vanilla extract, and eggs until well combined.
• Combine the dry ingredients. In a separate medium bowl, whisk together the almond flour, coconut flour, cocoa powder, salt, baking soda, and baking powder.
• Make the cookie dough. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until fully incorporated. Using a silicone spatula, fold in the dark chocolate chips.
• Scoop the cookies. Spoon portions of cookie dough onto the prepared baking sheets, leaving space between each cookie. Gently flatten them into round discs, as these gluten-free cookies may not spread much during baking.
• Add toppings. Press a few additional chocolate chunks into the tops of the cookies and sprinkle lightly with flaky sea salt, if desired.
• Bake. Bake for 10–12 minutes, until the cookies are set around the edges but still soft in the centers. They should have a fudgy, brownie-like texture.
• Cool completely. Allow the cookies to cool on the baking sheet for several minutes before transferring to a wire rack. Let them cool completely before decorating.s. Cookies will feel soft and slightly brownie-like.

How to Make Mummy Cookies

• Add the eyes. Place two candy eyes approximately one-third of the way down each cooled cookie, using a small dab of frosting to secure them.
• Prepare the frosting. Transfer white frosting to a piping bag fitted with a flat icing tip.
• Create the mummy bandages. Pipe a slightly crooked X across the top of the cookie, just above the eyes. Continue piping overlapping, crisscrossed strips of frosting across the lower portion of the cookie to resemble mummy bandages.
• Finish decorating. Leave the candy eyes visible between the frosting strips. Repeat with the remaining cookies.

How to Make Monster Cookies

• Attach the candy eyes. Add a small amount of frosting to the back of 3–5 candy eyes.
• Decorate. Arrange the eyes randomly across the top of each cooled chocolate cookie, gently pressing them into place.
• Let the frosting set. Allow the cookies to rest briefly before serving or storing.