Desserts | Gluten Free | Holiday + Seasonal

Spooky Haystack Cookies (Gluten Free Halloween Mummies)

Name: Spooky Haystacks (Gluten Free)
Prep time: 20 min
Ingredients: 4 cups Gluten-Free Chow Mein Noodles, I use Gefen brand on Amazon; 1 cup Pink Himalayan Salt Pili Nuts - Pili Hunters; 1 cup Dark Chocolate Chips, or your favorite chocolate chip; 1/2 tsp Coconut Oil; 3 Tbsp Cashew Butter, or nut butter of choice; 1/4 cup Candy Eyes, optional; 3 Tbsp White Chocolate, chips, I use guittard; 1 tsp Purple Sweet Potato Powder, optional for purple coloring; 1 - 2 Tbsp Sprinkles, halloween colors, optional

ByMichelle October 29, 2026October 29, 2026

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These spooky haystack cookies are a free form treat that is certainly a bit silly, so why not add a white chocolate drizzle along with a few googly eyeballs to make them look like lil’ spooky mummies!? If you don’t have the patience to add the “mummy wrap” you can simply add some festive Halloween sprinkles. Make these as big or small as you like, no rules here in that regard.

My Spooky Haystacks are gluten free and no bake, built on crunchy chow mein noodles, salty pili nuts, and melted dark chocolate with a little nut butter to hold it all together. Prep and cook time is about 20 minutes, then they just need a little time to set up before you dig in.

What Are Haystack Cookies?

Haystack cookies are the classic no bake treat made by stirring crunchy noodles into melted chocolate and dropping little piles onto parchment so they look like tiny stacks of hay. You will also see them called chow mein noodle cookies, and they are salty, sweet, and crunchy all in one bite. My Spooky Haystacks keep that same idea, then dress it up for Halloween with a white chocolate mummy wrap.

Ingredients for Gluten Free Haystack Cookies

The full ingredient list is in the recipe card below, but here is a quick look at the choices that matter most.

Gluten Free Chow Mein Noodles

I’ve used a gluten-free chow mein noodle, but obviously the original will work here as well. You want the short, crunchy fried noodles that come in a bag, not the long noodles meant for boiling. If you can’t find them, gluten-free pretzel sticks are a fun swap that still gives you that salty crunch.

Pili Nuts and Nut Butter

I use Pink Himalayan Salt Pili Nuts from Pili Hunters for a rich, buttery crunch with just enough salt. Pili nuts aren’t in every grocery store, so use your favorite salted nut if you need to. For the nut butter I reach for cashew butter, but any nut butter of choice works here.

Chocolate and the Mummy Drizzle

Dark chocolate chips and a touch of coconut oil melt into a smooth coating for the haystacks. Use your favorite chocolate chip if dark isn’t your thing. For the mummy wrap I use Guittard white chocolate chips, and a little purple sweet potato (ube) powder stirred into the white chocolate gives it a fun purple Halloween color. It’s totally optional, but if you keep ube powder around, my Homemade Ube Superfood Powder is a great one to have on hand.

Googly candy eyes are optional too, but they are what make these look like little mummies. Check the label if you are keeping everything gluten free.

How to Make Spooky Haystack Cookies

The method could not be easier. Toss the noodles and nuts in a big bowl, melt the chocolate and coconut oil over a double boiler, stir in the nut butter, pour it over the dry ingredients, and scoop onto parchment. The full step by step is in the recipe card below.

Tips for the Best Haystack Cookies

Line your baking sheets with parchment so the haystacks lift right off once they set.
Keep your bowl and spoon completely dry when melting chocolate. Even a little water can make it seize.
Press the candy eyes in while the chocolate is still warm so they stick.

How to Make the Mummy Wrap

Melt the white chocolate (and the sweet potato powder if you are using it) in short bursts in the microwave, stirring in between. White chocolate melts quickly, so go easy. Then drizzle it back and forth over the haystacks in loose zigzags so it looks like bandages. A spoon works fine, or use a zip-top bag with a tiny corner snipped off for thinner lines. Add a few more sprinkles if you like, and no worries if yours look a little wonky. Mummies are supposed to.

Spooky Haystacks (Gluten Free)

Recipe by Michelle

0.0 from 0 votes

Course: DessertsDifficulty: Easy

Servings

servings

Prep time

minutes

A free form, gluten free Halloween treat made with crunchy chow mein noodles, pili nuts and chocolate, finished with a white chocolate mummy wrap and candy eyes.

Ingredients

haystacks
4 cups Gluten-Free Chow Mein Noodles, I use Gefen brand on Amazon
1 cup Pink Himalayan Salt Pili Nuts – Pili Hunters
1 cup Dark Chocolate Chips, or your favorite chocolate chip
1/2 tsp Coconut Oil
3 Tbsp Cashew Butter, or nut butter of choice
1/4 cup Candy Eyes, optional
mummy drizzle
3 Tbsp White Chocolate, chips, I use guittard
1 tsp Purple Sweet Potato Powder, optional for purple coloring
1 – 2 Tbsp Sprinkles, halloween colors, optional

Directions

Line two standard baking sheets with parchment paper.
Add chow mein noodles and nuts to a large bowl and set aside.
Over a double boiler, add chocolate chips and coconut oil, stirring as it melts to fully combine. When the chocolate is fully melted, add nut butter and stir to combine.
Pour the warm chocolate and nut butter mixture over the dry ingredients and stir to fully coat.
Drop scoops of haystacks onto the prepared baking sheets, using the spoon to stack as needed. Add candy eyes while warm and sprinkles if desired.
If desired, melt white chocolate (and sweet potato powder if using) in a small bowl in the microwave in short bursts until melted, then drizzle over the haystacks to create a “mummy wrap,” adding more sprinkles if desired. Enjoy once they are set up!

Recipe Video

Different chocolate: Any chocolate chip works. Milk or semi-sweet will give you a sweeter haystack.
Ghost haystacks: Skip the dark chocolate and coat the noodles in white chocolate instead, then add candy eyes for friendly little ghosts.
Sprinkles only: No time for the mummy wrap? Top the warm haystacks with Halloween sprinkles and call it done.
Other holidays: Swap the sprinkles and eyes for red and green at Christmas or pastels in the spring.

How to Store Haystack Cookies

Keep your haystack cookies in an airtight container. If your kitchen runs warm, store them in the fridge so the chocolate stays set. They hold up well for several days, which makes them a nice make ahead treat for a Halloween party.

Did you make these Spooky Haystacks? Leave a comment and let me know how your mummies turned out!