Fudge Stripe Cookies Recipe

5 from 6 votes

These fudge stripe cookies are a gluten-free, dairy-free, and egg-free copycat of classic Keebler shortbread cookies. They come together with 5 simple ingredients and are the perfect crunchy sweet treat!

Prep Time10

Cook Time8

Chill Time20

Total Time38

Course: Snack

Cuisine: American

Servings: cookies

Author: Lily Payen

Ingredients

For Cookie Base

1 ¼ cups almond flour
2 tbsp maple syrup
2 tbsp coconut oil or cooled, melted butter
½ tsp vanilla extract

For Dipping Chocolate

½ cup chocolate chips use dairy-free if needed to keep these cookies dairy-free
1 tsp coconut oil

Instructions

Add the almond flour, coconut oil, maple syrup, and vanilla extract to a bowl and mix with a fork until it starts to become crumbly. Continue mixing (use your hands to press the mixture together) until the dough comes together into a ball.
Shape the dough ball into a thin disk and wrap it in plastic wrap. Place the dough in the freezer for 20 minutes (or in the fridge for 1 hour). Preheat the oven to 350 degrees F (180 degrees C) and line a baking sheet with parchment paper.
Roll the chilled dough out between two sheets of parchment paper to be about 1/4 inch thick
Use a 2.5-inch circular cutter (or similar-sized circular object) to cut out circles from the dough. Gently transfer these circles to a parchment paper-lined baking sheet
Gather all of the scraps and reroll out the dough. Cut out more circles until all of the dough is used. You should be able to get 12 or 13 cookies from this dough.
Use a small circular cutter (or small circular object) to cut out the center of each cookie to form a ring shape. Don't throw out those scraps - gather and reroll them to form another cookie or two!
Bake the cookies for 8 minutes, or until lightly golden around the edges. Be sure to check on the cookies right at the 8-minute mark as almond flour can burn quickly. Let the cookies cool as you prepare the chocolate.
Add the chocolate to a microwave-safe bowl with 1 teaspoon of coconut oil and heat for 30 seconds. Stir the chocolate and reheat for an additional 10 seconds. Stir again and repeat in 10-second increments as needed until the chocolate is fully melted. Dip the bottom of each cookie into the chocolate, place it back on the baking sheet, and freeze for 5 minutes until the chocolate is set. Once chilled, flip over all of the cookies.
Place the remaining chocolate into a piping bag or ziplock bag with the corner tip cut off and drizzle the top of each cookie to form stripes. Place the cookies in the freezer for 5 minutes for the chocolate to set and enjoy!

Notes

Make sure not to roll the cookies out too thin or they will burn quickly when cooking. Check on them at the 8-minute mark and remove them from the oven once the edges are golden.

If you prefer a slightly less sweet cookie, skip the step of dipping the bottoms into chocolate and just drizzle some chocolate on top! You can also skip the chocolate altogether and serve them as plain shortbread cookies!

Don't skip the step of chilling the dough, it will make the dough much easier to roll out and work with. Also, make sure to roll it out between two sheets of parchment paper so that it doesn't stick.

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