Gesonde Fudge Streepkoekies (Geen Eiers, Geen Suiwel, Geen Gluten)

Dit Fudge Streepkoekies are easy, healthy cookies made with just 5 ingredients, but no eggs, no dairy, no gluten, for a crunchy texture.

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Fudge stripe cookies

Dit Fudge Streepkoekies are easy, healthy cookies made with just 5 ingredients, but no eggs, no dairy, no gluten, for a crunchy texture.

5 van 2 stemme

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Voorbereidingstyd: 10 minute mins

Kooktyd: 12 minute mins

Afkoeling: 10 minute mins

Totale tyd: 32 minute mins

Kursus: Dessert

Kombuis: Amerikaanse

porsies: 12 koekies

kalorieë: 214.9 kcal

Author: Carine Claudepierre

KookmodusVerhoed dat jou skerm donker word

1x2x3x

Bestanddele

Amerikaanse gewoonte - metrieke

• ▢ 2 koppies Amandelblom - (aantekening 1)
• ▢ ⅓ koppie Esdoringstroop - (aantekening 2)
• ▢ 2 eetlepels Sagte-geur olyfolie - (aantekening 3)
• ▢ 1 teelepel Vanielje-ekstrak

Dipping and stripes

• ▢ ¾ koppie Donker Sjokoladeskyfies
• ▢ 1 teelepel Sagte-geur olyfolie - (aantekening 3)

instruksies

• Preheat the oven to 350°F (180°C). Line a large baking sheet with parchment paper. Slightly oil the paper with cooking oil spray.
• In a mixing bowl, add almond flour, maple syrup, oil, and vanilla extract.
• Stir with a rubber spatula until it looks crumbly and dry. Now, squeeze the dough with your hands until everything sticks together and forms a dough ball.
• Divide the dough into 12 equal portions – it's about 1 1/2 tablespoons of dough each.
• Lightly oil your hand to nicely roll each portion into a dough ball.
• Release each dough ball on the baking sheet, leaving an inch of space between them – the cookies won't expand, but you will flatten them.
• Cut out a 4-inch/10cm square of parchment paper. Spray oil on one side, press the oiled side on the cookie dough ball, and use a measuring cup to keep pressing down to flatten the cookie into a round, flat shape, about 0.3 inch/0.8 cm thick. The sides of the cookie will look cracked. Use your fingers to pat a little, it's not that important because it will be dipped in melted chocolate later and hidden.
• Peel off the piece of parchment paper, reoil, and repeat the same steps for the remaining cookie dough balls.
• Use the top of a chopstick to dig in the center of each cookie, and swirl the toothpick slowly to form a small hole in the center of each cookie.
• Bake the cookies for 12-14 minutes until they start to turn golden brown.
• Let them cool down on the baking sheet for 10 minutes, then on a cooling rack for 20 minutes.
• Meanwhile, line a large plate with parchment paper. Slightly oil the paper. Set aside.
• In a microwave-safe glass bowl, add the chocolate chips and oil. Microwave in 30-second bursts, stir between each, and repeat until fully melted.
• Hold the cookie with your index finger in the hole and your thumb on the side. Dip the flat side – the one that was touching the baking sheet – in the melted chocolate to coat the bottom, and a little bit on the sides. Remove the cookies from the melted chocolate and scrape the excess on the side of the bowl so the excess runs down in the bowl. This prevents too much chocolate from filling the center hole as they cool.
• Release the dipped cookie on the prepared plate. Use a teaspoon to drizzle melted chocolate on top.
• Repeat these steps with the remaining cookies.
• When the plate is full, pop it for 10-15 minutes in the freezer or until the chocolate shell is hard.
• Store the cookies in the fridge in an airtight container for up to 4 days or freeze for up to 1 month.

Notes

Let 1: Or almond meal, but the cookies will be darker and a bit grainy. You can’t use oat flour. Swaps would be cashew flour or sesame flour

Let 2: Or any liquid sweetener you love, like agave syrup, brown rice syrup

Let 3: Or any low-flavor oil you like.

Oondmodus: Ek gebruik die waaier-geforseerde (konveksie) modus. As jy die konvensionele modus moet gebruik, beveel ek aan dat jy die temperatuur met 15°C (25°F) verhoog. Die baktyd behoort dieselfde te wees, maar dit kan dalk 'n paar minute langer neem.

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Voeding

Dien: 1koekie | kalorieë: 214.9kcal | koolhidrate: 16.4g | proteïen: 4.9g | vet: 15.4g | Versadigde vet: 4.3g | Meervoudig onversadigde vet: 0.3g | Mono -onversadigde vet: 2g | natrium: 12.9mg | kalium: 91.9mg | Vesel: 2.4g | suiker: 9.9g | Vitamien A: 1.1IU | Vitamien B12: 0.03mg | Vitamien C: 0.1mg | kalsium: 83.1mg | yster: 0.9mg | magnesium: 6mg | fosfor: 14.2mg | sink: 0.5mg

Bestanddele en vervangings

You only need five simple ingredients to make this recipe. Here’s how to pick and swap them.

• Amandelblom – This creates the structure of the cookie and provides a crisp, nutty texture. Ultra-fine blanched almond flour yields the best result, but cashew flour or sesame flour also work well here.
• Esdoringstroop – This acts as the liquid sweetener and binds the ingredients together in the absence of eggs. Agave syrup or brown rice syrup are excellent options if you prefer a different liquid sweetener.
• Sagte-geur olyfolie – This brings necessary moisture to the dough and helps smooth out the melted chocolate for dipping. Avocado oil or melted refined coconut oil function perfectly as neutral-flavored substitutes.
• Vanielje-ekstrak – This adds a classic cookie aroma and balances the nutty flavor of the flour.
• Donker Sjokoladeskyfies – This creates the signature fudge coating and stripes. You can use any dairy-free chocolate chips or a chopped chocolate bar for the coating.

How to Make Fudge Stripe Cookies (in Pictures)

Carine se Bakwenke

Laat ek nog 'n paar wenke vir 'n perfekte koekie deel.

• Select fine flour – Using ultra-thin almond flour creates the best light texture for these cookies. Almond meal tends to make the cookies darker and dry, so I highly recommend sticking to the fine flour.
• Flatten for crispness – Pressing the cookies down to about 0.3 inches (0.8 cm) thick ensures they bake into a nice crisp texture. If they are too thick, they might stay soft in the middle.

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