In a medium mixing bowl, stir together the dry ingredients (flour, black cocoa, baking powder, and salt). Set aside.

In a large mixing bowl with a stand mixer or electric hand mixer, beat together the coconut oil, sugar and brown sugar until light and fluffy.

Beat in water and vanilla until well combined.

Beat the flour mixture in on low until totally combined.

Let the dough sit for about 10 minutes to allow the flour time to absorb the moisture. Meanwhile, preheat the oven to 350 °F (176 °C) and line a cookie sheet with a piece of parchment paper.

Roll into eighteen 35-gram balls. They usually feel a little greasy, but not very. Sometimes, they're more greasy than just a tiny bit, but they still bake up fine and didn’t come out greasy.

Place the balls about 3" apart on the parchment-line baking baking sheet. No need to press them down.

Bake for 9 minutes. Then press them down slightly with the bottom of a flat glass, just enough to make them level so you can decorate them more easily. You’re basically just removing all puffiness at the top of the cookies.

Let them cool completely on the baking sheet.

Store in an airtight container for up to 5 days. They can also be frozen (dough or baked cookies) for up to 3 months.

Stir together the icing ingredients (powdered sugar, milk and vanilla) in a small bowl. Transfer to a piping bag fitted with Wilton tip #3 or a similar one.

Pipe a tiny bit of icing on the back of 2 eyes and place them on a cookie to create the mummy eyes.

Then pipe the bandages around the eyes. Do this for each cookie.

Store in an airtight container for up to 4 days. If you want to refrigerate or freeze the cookies, I recommend putting on the eyes after the cookies have come to room temp. Just to be on the safe side!