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!
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.