Healthy Copycat Fudge Stripe Cookies
Who doesn’t have fond memories of munching on fudge stripe cookies as a kid? The crunchy, buttery cookie base topped with a luscious stripe of fudge is a classic treat that has delighted taste buds for generations. But what if I told you that you could enjoy this beloved cookie in a healthier version that doesn’t sacrifice flavor or indulgence? You only need 7 simple wholesome ingredients to make my Healthy Copycat Fudge Stripe Cookies. They are gluten free, refined sugar free, and can easily be made dairy free as well with one simple swap!
BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!
Every time I stroll down the cookie aisle at my local grocery store, it’s always a goldmine of recipe inspiration for me. I love coming up with better for you homemade versions of common favorite store-bought sweets.
Ingredients
- 1 1/2 cups organic almond flour (packed firmly)
- 3 tbsp organic maple syrup
- 3 tbsp grass-fed butter (**use coconut oil if dairy free)
- 1/4 tsp almond extract
- 1/2 tsp vanilla extract
- 1/4 tsp fine sea salt
- 85g organic dark chocolate , melted - I like the brand Hu. Super clean!
Why Almond Flour?
Almond flour is the star ingredient in this recipe, offering a delightful nutty flavor and a tender crumb that perfectly mimics the traditional Fudge Stripe Cookies. Unlike regular flour, almond flour is naturally gluten-free, making it an excellent choice for those with gluten sensitivities or anyone looking to reduce their gluten intake. Plus, almond flour is rich in protein, healthy fats, and essential nutrients like vitamin E, magnesium, and fiber.
(adsbygoogle = window.adsbygoogle || []).push({});What Can I Use Instead of Maple Syrup?
You can use any liquid sweetener you prefer. Honey is another great option. Be sure to stick to a natural, refined sugar-free sweetener though! By avoiding refined sugars, you can better manage your weight, maintain steady energy levels, and reduce risk of chronic illnesses, leading to a healthier and more balanced lifestyle.
How do I Make These Dairy Free?
Simply swap the butter out for coconut oil, or any vegan butter that you like!
How To Make Them
- Add all of the ingredients except the chocolate to a stand mixer. You can also mix by hand, but it can take a while to incorporate all the ingredients so I prefer a stand mixer. Mix until just combined.
- You should have a thick dough. Wrap the dough up in plastic wrap or parchment paper and chill for at least 30 minutes to firm up. The colder the dough, the easier it is to work with.
- Preheat your oven to 350°F. Remove from the fridge and roll the dough out to about a 1/4 inch in thickness.
- Use a cookie cutter or the lid of a mason jar to form your cookies (you will need to take the scraps and re-roll those out to create more cookies 2 or 3 times until all the dough is gone). I was able to make 13 cookies.
- Use a straw (or something similar in shape) to cut a little hole out in the middle of the cookies.
- Bake for 11-12 minutes. Cool completely on the pan.
- Melt your chocolate and dip the bottoms of each cookie in the chocolate. Line them up on a baking sheet chocolate side up. Place in the fridge for a few minutes to harden.
- Remove from the fridge and flip the cookies chocolate side down on your baking sheet now. Drizzle the remaining melted chocolate lightly over the tops of the cookies. Place the cookies back in the fridge for 10 minutes or so for chocolate to be completely hardened. Enjoy!
Tips for Success
Here are some important Fudge Strip Cookie making tips to keep in mind:
- Don't forget to chill the dough - If you go straight into rolling out your dough and cutting out your cookies, the dough will be too soft and the cookies will just break apart. Allow the dough to chill in the fridge for at least half an hour before rolling it out.
- Don’t forget to chill the cookies. Chilling the cookies in between the chocolate drizzling is key. This allows the chocolate to harden so that you don’t wind up with a big ol’ mess of smeared chocolate. I like to do the bottoms first, but it really does not matter as long as you allow each side to set completely.
- Dip the cookies so that the chocolate comes just over the bottom edge - You only want to have a nice, thin, clean layer of chocolate on the bottom. The cookie is the star of the show! If you dunk the cookies too much, it will just be a mess.
- Tap off as much excess chocolate as you can when coating the bottoms of the cookies. I’ll sometimes use a spoon to spread the chocolate & even it out and get rid of any excess chocolate.
How To Store
If storing in the freezer - Store in an air tight container or freezer safe bag for up to 3 months. I love making an extra batch of these and freezing them to have on hand! I love a good frozen cookie.
If storing in the fridge - Store in the fridge for up to 2 weeks in an air tight container. You can definitely store these at room temp in a cool, dry place as well, but I just prefer them cold!
(adsbygoogle = window.adsbygoogle || []).push({});
Check Me Out On Social Media!
I post all of my recipes on social media as well and you can stay up-to-date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!
My Healthy Copycat Fudge Stripe Cookies are a delicious, wholesome twist on the classic childhood treat we all loved growing up. By using almond flour and natural sweeteners, you get to enjoy the same good old taste of fudge stripe cookies without the guilt or toxic ingredients. Whether you’re reminiscing about the good old days or just looking for a nutritious snack, these cookies are the perfect solution!
So go ahead, bake up a batch, and enjoy a healthier version of this beloved classic. Your taste buds (and your body) will thank you!
(adsbygoogle = window.adsbygoogle || []).push({});Who doesn’t have fond memories of munching on fudge stripe cookies as a kid? The crunchy, buttery cookie base topped with a luscious stripe of fudge is a classic treat that has delighted taste buds for generations. But what if I told you that you could enjoy this beloved cookie in a healthier version that doesn’t sacrifice flavor or indulgence? You only need 7 simple wholesome ingredients to make my Healthy Copycat Fudge Stripe Cookies. They are gluten free, refined sugar free, and can easily be made dairy free as well with one simple swap!
- 1 1/2 cups almond flour (organic, packed firmly)
- 3 tbsp maple syrup (organic, or liquid sweetener of choice)
- 3 tbsp butter (grass-fed is best; use coconut oil if dairy free)
- 1/4 tsp almond extract
- 1/2 tsp vanilla extract
- 1/4 tsp sea salt (fine)
- 85 grams dark chocolate (organic, melted; I like the brand Hu.)
- Add all of the ingredients except the chocolate to a stand mixer. You can also mix by hand, but it can take a while to incorporate all the ingredients so I prefer a stand mixer. Mix until just combined.
You should have a thick dough. Wrap the dough up in plastic wrap or parchment paper and chill for at least 30 minutes to firm up. The colder the dough, the easier it is to work with.
- Preheat your oven to 350°F. Remove from the fridge and roll the dough out to about a 1/4 inch in thickness.
- Use a cookie cutter or the lid of a mason jar to form your cookies (you will need to take the scraps and re-roll those out to create more cookies 2 or 3 times until all the dough is gone). I was able to make 13 cookies.
- Bake for 11-12 minutes. Cool completely on the pan.
You should have a thick dough. Wrap the dough up in plastic wrap or parchment paper and chill for at least 30 minutes to firm up. The colder the dough, the easier it is to work with.
Use a straw (or something similar in shape) to cut a little hole out in the middle of the cookies.
Melt your chocolate and dip the bottoms of each cookie in the chocolate. Line them up on a baking sheet chocolate side up. Place in the fridge for a few minutes to harden.
Remove from the fridge and flip the cookies chocolate side down on your baking sheet now. Drizzle the remaining melted chocolate lightly over the tops of the cookies. Place the cookies back in the fridge for 10 minutes or so for chocolate to be completely hardened. Enjoy!Servings 13
- Amount Per Serving
- Calories 148kcal
- % Daily Value *
- Total Fat 12.1g19%
- Saturated Fat 3.8g19%
- Cholesterol 6.9mg3%
- Sodium 8.9mg1%
- Total Carbohydrate 8.9g3%
- Dietary Fiber 1.8g8%
- Sugars 5g
- Protein 3.2g7%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and can have slight rounding.