Healthier Vegan Fudge Stripe Cookies
These healthier vegan fudge stripe cookies feature crunchy and “buttery” shortbread cookies dipped and drizzled in melted dark chocolate. Gluten-free and so easy to make!
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.