3 ingredient Fudge stripe cookies

These crispy, chewy copycat 3 fudge stripe cookies taste just like the classic Keebler’s Fudge Stripes, while being made with only 3 ingredients! A buttery smooth shortbread cookie, dipped and drizzled in chocolate, these couldn’t be simpler or more delish!

Homemade fudge stripe cookies

Keebler’s fudge strip cookies were a staple in my childhood. Every time i’d walk down the cookie isle I was grabbing a bag of these (although it was a close call with oreos). There’s something so satisfying about the simplicity of a buttery shortbread cookie dipped in chocolate.

I love making homemade version of my childhood favorites because it brings back all the nostalgia, but also because I love being able to still enjoy those classic treats while having dietary restrictions. So if you’re vegan, gluten free, or paleo, these could be a great option for you!

Eat them straight up, dip them in some almond milk, crumble one over ice cream, or even make cute ice cream sandwiches out of them!

Ingredients to make vegan fudge stripe cookies

Almond flour: I haven’t tested any other flours but would assume cashew flour would work great here. I wouldn’t recommend subbing coconut flour or oat flour as they will yield a completely different result. Stay tuned for an oat flour version!

Maple syrup: This is the sweetener of the recipe and what helps hold the cookies together. You can sub honey but they’ll have a stronger honey flavor.

Chocolate: I use Hu Kitchen to keep things refined sugar free (You can use my code danishealthyeats for a discount!)

Vanilla extract and sea salt: Vanilla gives this recipe that vanilla shortbread flavor.

How to make fudge stripe cookies

1. Mix together the dough. Chill in the freezer for 20 minutes.
2. Roll the dough out and use a mason jar lid or circular cookie cutter to cut circles.
3. Use a straw, chopstick, or something round and similar to create the circle in the center.
4. Bake!
5. Once cooled, dip in melted chocolate. Pop in the fridge to firm up. Enjoy!

Should I use a stand-mixer or hand mix the dough?

Because this dough is only two ingredients, it can take awhile to get it to come together by hand, but here are some mixing tips/options:

Stand-mixer: I couldn’t recommend this option more. It makes it a breeze and the dough comes together in just a minute.

Mixing by hand: you may literally want to get in there with your hands Mixing with a spoon, fork, or spatula just doesn’t really form a uniform dough.

Hand mixer: This is also a great option if you don’t have a stand mixer.

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Storing vegan fudge stripe cookies

You’ll want to store extras in an air-tight container. I like to store mine in the fridge. Depending on the type of chocolate you use, you may want to as well as the chocolate could melt if it’s warm in your house! They also became more chewy when stored in the fridge, which we really enjoyed.

Tips for making the best fudge stripe cookies

1. Use a stand mixer to help mix the dough. You can do this by hand but it’ll take awhile to get the dough to come together – see notes in post above.
2. Bake until just golden around the edges to avoid burning the cookies/them getting too crunchy.
3. These actually become more chewy when stored in the fridge, which i loved!

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vegan Fudge stripe cookies (gluten free, paleo)

These crispy, chewy copycat vegan fudge stripe cookies taste just like the classic Keebler's Fudge Stripes, while being made with only 3 ingredients! A buttery smooth shortbread cookie, dipped and drizzled in chocolate, these couldn't be simpler or more delish!

5 from 4 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Dessert, Snack

Cuisine American

Servings 12 cookies

Calories 1 kcal

Ingredients

  

Cookies

• 2 cups almond flour
• 1/3 cup maple syrup
• 2 tsp vanilla extract
• 2 tbsp warm water
• pinch sea salt

Chocolate dipping

• 1 1/4 cups chocolate
• 2 tsp coconut oil *if needed to thin out the chocolate

Instructions

 

• Add all of the ingredients besides the water, to the bowl of a stand mixer or use a hand mixer. Start mixing, adding 1 tbsp of water at a time until a moist dough forms. You don't want the dough dry but you don't want it sticky. You should be able to roll it out.
• Place the dough on a piece of parchment paper. Wrap the ball up and pop it in the freezer for 20 minutes.
• Preheat oven to 350F.
• Remove the dough from the freezer. Place another sheet of parchment paper over top of the dough and use a rolling pin or jar to help roll it out flat.
• Use a circle cookie cutter or the lid of a small mason jar to cut circles into the dough. You should get 12.
• Then, using a metal straw, a chopstick, or something with a small round end, create little circles in the center. I like to press the chopstick down and swirl it in circles to create the center.
• Bake for 9-11 minutes until just golden around the edges. Don't over-bake! Remove from the oven and let cool completely.
• When ready to dip, melt the chocolate in a shallow bowl until smooth. Dip each cookie and place it back on the cookie sheet. Drizzle the tops with the remaining chocolate. Place in the fridge for 20 minutes or so to firm up.
• If you're using a natural chocolate without additives, you may need to store the cookies in an air-tight container in the fridge as the chocolate can melt at room temp.

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