Homemade fudge striped shortbread cookies just like the fudge stripes cookies you grew up on! This healthy version has a gluten free almond flour shortbread cookie base with a delicious chocolate dip and drizzle. Easily vegan and made with only 6 simple ingredients!
Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper.
Place dough on a large sheet of parchment paper or wax paper and add another large sheet of parchment or wax paper on top. Roll out the dough into a large rectangle until the dough is 1/4th inch thick. Use a 2-inch cookie dough cutter to cut rounds out, or you can use the top of a wide cooking spray cap (it works very well!). Re-roll the cookie dough scraps so you use all of the dough. You should get about 14 cookies. Use the large piping/pastry tip, cut out the center of each circle, or you can use a large stainless steel straw (plastic works too) to poke a hole in the middle and remove the dough. Place cookies on prepared baking sheet.
Once cookies are cooled, it’s time for dipping. Break apart chocolate bar and add to a medium bowl. Microwave in 30 second increments until chocolate is melted and smooth. You can also do this in a small pot if you prefer.
To make vegan: use melted coconut oil or vegan butter. Also be sure to use a vegan chocolate bar.
Optional add-ins: Add zest from 1 orange to dough for an orange flavored cookie.
*Chocolate bar flavors: Use a flavored chocolate bar to make these your own: salted, mint, brown butter, toffee, cherry, orange, etc. Theo, Alter Eco and Divine chocolate have fun flavors -- I would not recommend anything with nuts, quinoa or chunks already in it. Same goes with bars that are stuffed.