Fudge stripe cookies

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5 from 2 votes

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

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Prep Time10

Cook Time12

Cooling10

Total Time32

Servings: cookies

Calories: 214.9kcal

Author: Carine Claudepierre

Ingredients

2 cups Almond Flour (note 1)
⅓ cup Maple Syrup (note 2)
2 tablespoons Mild-Flavor Olive Oil (note 3)
1 teaspoon Vanilla Extract

Dipping and stripes

¾ cup Dark Chocolate Chips
1 teaspoon Mild-Flavor Olive Oil (note 3)

US Customary - Metric

Instructions

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

Note 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

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

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

Oven Mode: I use the fan-forced (convection) mode. If you have to use conventional mode, I recommend increasing the temperature by 25°F (15°C). The baking time should be the same, but it might take a few more minutes.

Nutrition