We may earn money or products from the companies mentioned in this post.
These healthier vegan fudge stripe cookies feature crunchy and “buttery” almond flour shortbread cookies dipped and drizzled in melted dark chocolate. Gluten-free and so easy to make!
Get ready for a delicious dose of nostalgia! These healthier vegan fudge stripe cookies are so delicious, incredibly easy to make and only require a small handful of ingredients that you probably have on hand right now!
Ingredients
Almond Flour
Pure Maple Syrup
Coconut Oil
Vanilla and Almond Extract
Pink Salt
Vegan Chocolate Chips
What do these Healthier Vegan Fudge Stripe Cookies Taste Like?
The shortbread cookies are perfectly crunchy and the coconut oil gives them a slight coconut and “buttery” taste. They are sweetened just enough with pure maple syrup but balanced out nicely with the salt in the recipe, and the dark chocolate dip and drizzle gives them the perfect touch of extra sweetness.
These cookies do have a slight coconut flavor so if you don’t like coconut, you could possibly try another oil.
If you aren’t vegan, butter should work although I haven’t tested this recipe with butter.
How to Make
First, grab a medium bowl and set the oven to 350 F. Line a cookie sheet with parchment paper and set aside.
In the medium bowl, add your wet ingredients then your dry ingredients. Mix together with a spatula. The dough should look crumbly but feel wet and stick together easily when rolled into a ball.
Next, use about 1 & 1/2 tbsps for each cookie. Roll into balls (you should have 11) and then flatten until the cookies are about 1/4 inch. You want these pretty flat so they get crunchy when they bake! If you make them too thick, they will be chewy in the center.
Once the balls are flattened, use a piping tip or a straw to poke a hole in the center of each cookie.
Bake on the middle rack for about 13-15 minutes. Mine are perfect at 14 minutes. These are done when the edges are a nice golden brown and the bottoms are also golden brown. Just be careful not to burn them.
Remove from the oven and let the cookies cool on the baking sheet for about ten minutes.
While the cookies are cooling, melt your chocolate. I add my chocolate to a microwave safe bowl and microwave for about a minute and stir until melted.
Once the cookies are cooled, dip each one in the melted chocolate. Make sure the bottom is totally covered in chocolate and set on parchment paper.
Then, take the leftover melted chocolate and drizzle over each cookie.
Place in the freezer until set (about 10 minutes or so) and then enjoy! Store cookies covered in the refrigerator. I hope you enjoy these healthier vegan fudge stripe cookies!
Try More of my Copycat Recipes!
PIN IT for later!
If you make this recipe, don’t forget to take a photo and tag @wholesome.crumbs on Instagram!
Healthier Vegan Fudge Stripe Cookies
Ingredients
- 2 cups blanched almond flour
- 1/4 cup pure maple syrup
- 3 tbsp coconut oil
- 1 tsp vanilla extract
- 1/2 tsp pink salt
- 1/8 tsp almond extract optional, but adds a nice flavor
- 1 cup dark chocolate chips or semi-sweet/milk if you prefer
Instructions
- First, grab a medium bowl and set the oven to 350 F. Line a cookie sheet with parchment paper and set aside. In the medium bowl, add your wet ingredients then your dry ingredients. Mix together with a spatula. The dough should look crumbly but feel wet and stick together easily when rolled into a ball. NOTE: if you keep your pure maple syrup in the fridge like I do, make sure to microwave it so it’s room temp or else the coconut oil will solidify
- Next, use about 1 & 1/2 tbsps for each cookie. Roll into balls (you should have 11) and then flatten until the cookies are about 1/4 inch. You want these pretty flat so they get crunchy when they bake! If you make them too thick, they will be chewy in the center. Once the balls are flattened, use a piping tip or a straw to poke a hole in the center of each cookie.
- Bake on the middle rack for about 13-15 minutes. Mine are perfect at 14 minutes. These are done when the edges are a nice golden brown and the bottoms are also golden brown. Just be careful not to burn them.
- Remove from the oven and let the cookies cool on the baking sheet for about ten minutes. While the cookies are cooling, melt your chocolate. I add my chocolate to a microwave safe bowl and microwave for about a minute and stir until melted.
- Once the cookies are cooled, dip each one in the melted chocolate. Make sure the bottom is totally covered in chocolate and set on parchment paper.
- Then, take the leftover melted chocolate and drizzle over each cookie.
- Place in the freezer until set (about 10 minutes or so) and then enjoy! Store these cookies covered in the refrigerator.
Leave a Reply