These Fudge Striped Cookies are a healthier twist on a nostalgic favorite! Made with almond flour, maple syrup, and vanilla, they offer a naturally sweet, gluten-free option. Each cookie is dipped and drizzled with rich chocolate, creating that perfect balance of soft cookie and crunchy chocolate coating. They’re easy to make and store well in the freezer, making them a delightful treat to enjoy anytime. Just let them sit for a moment before diving in!
Fudge Striped Cookies
Ingredients:
- 2 cups almond flour
- 1/3 cup pure maple syrup
- 2 tsp pure vanilla extract
- 1 1/2 cups chocolate chips
Directions:
- Preheat oven to 350 F.
- Combine almond flour, maple syrup, and vanilla. Mix until dough forms. I would use a hand or stand mixer for this one.
- Roll out dough between 2 sheets of parchment paper.
- Once flat, use a circle cookie cutter or cup to cut circles into the dough. (I got 24 cookies).
- Bake 9 minutes. Do not overbake. They will still look light and that is okay.
- While cookies cool, melt chocolate chips (add 1 tsp coconut oil if it is too thick).
- Dip each cookie and return to cookie sheet. Drizzle tops with chocolate.
- Freeze to set.
- I keep these in the freezer to keep the chocolate hard. Just let them sit out for 1 minute before eating.
Enjoy!
Estimated Nutrition per Serving (1 cookie, recipe makes 24 cookies): 120 Calories; 2g Protein; 9g Fat; 10g Carbs; 7g Sugar
