Healthy Homemade Fudge Striped Shortbread Cookies
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!
Ingredients
- 1 ½ cups packed fine blanched almond flour
- 3 tablespoons butter, melted (can also use vegan butter or melted coconut oil)
- 3 tablespoons pure maple syrup
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/4 teaspoon salt
- 3 ounce dark chocolate bar (60-70%), vegan/dairy free if desired*
Instructions
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Add almond flour, butter, pure maple syrup, vanilla extract, almond extract and salt to a large bowl. Mix together until a dough forms. Form dough into a disc shape and wrap tightly with plastic wrap or place in a stasher bag. Chill dough in the fridge for 1 hour.
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Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper.
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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.
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Bake for 11-14 minutes or until edges begin to turn golden brown. Allow cookies to sit on baking sheet for 5 minutes, then transfer to wire cooling rack to finish cooling completely.
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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.
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Dip the bottom of the cookies in the chocolate, then place cookies upside down (so the chocolate-dipped side is up) on a baking sheet lined with parchment paper. Place baking sheet in the fridge for 10 minutes to harden the chocolate.
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Once chocolate has hardened, remove the baking sheet from the fridge. Turn cookies upside down and drizzle the tops of the cookies with the remaining chocolate. (You may need to remelt the chocolate by putting it in the microwave for 10-15 seconds.) Place baking sheet with cookies back in the fridge for 10-15 minutes until chocolate sets up. Store cookies in an airtight container for up to 5 days.
Recipe Notes
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.