RECIPE
Healthy Fudge Stripe Cookies
We were watching tv one day and I saw a commercial for Fudge Stripe Cookies and I said to the hubs, I bet I could make a cookie similar to them. Jimmy goes, yes please they are my favorite store bought cookie. So the next week I went to work on making them. I even took a poll to see if you wanted a healthier version and the poll voted yes. I wasn’t sure how Jimmy would like them, but he loved them.
A couple things for you about this recipe. I have a cookie cutter that has the circle cut out in the middle. If you don’t have that cutter you can use a 2″-3″ cookie cutter and a very small cutter for the center. Or a tip will do the trick too.
I hope you enjoy them as much as we did and my family did.
Happy Baking ????
Billie
Ingredients
- ½ cup unsalted butter melted
- ½ cup maple syrup
- 1 tsp vanilla extract
- 3 ⅔ cup almond flour
- ½ tsp salt
- 1 cup Ghirardelli 60% chocolate chips
Directions
- Melt the butter on the stove over medium heat.
- Mix butter with maple syrup, then add the vanilla extract, egg and almond flour.
- Once dough is mixed, form a ball/disc and place in the fridge for an hour.
- Using flour/gluten free flour, roll out dough on a floured surface. Using a round cookie cutter, cut out circles, using a small circle cutter, cut out the center of each circle. Baked for 10-13 minutes.
- Once cookies have cooled, melt chocolate in a microwave safe bowl. Dip the bottom of each cookie into the chocolate. Face the cookie chocolate side faced up on the cookie sheet. Place in the fridge for 20 minutes to harden the chocolate. Flip each cookie over and drizzle with melted chocolate.
- Cookies will stay fresh for 4 days in an airtight container. Or freezer for 2 months,
Tips & Recommendations
I use a good real maple syrup since it is the sweetener for the cookies. Also when you do the drizzle stripes, you might have to put the chocolate back in the microwave for a few seconds.
