Vegan Fudge Stripe Cookies (gluten-free)
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These copycat Fudge Stripe Cookies taste just like the ones from your childhood, but are vegan, gluten-free & refined sugar-free!
Keebler Fudge Stripe Cookies were one of my favorite childhood snacks. It was always a good day when those yummy chocolate dipped cookies were packed in my lunch box. There’s just something about the simplicity of shortbread and chocolate that’s so delicious. I’ve missed having those cookies in my life, so naturally I had to create a healthier version!
These copycat Fudge Stripe Cookies are a better-for-you version of the nostalgic Keebler Fudge Stripes. They are made with a 5 ingredient shortbread cookie that’s dipped and drizzled in chocolate, just like your childhood favorite cookie. Perfectly sweet and tasty.
When I was testing this recipe, I brought a plate of the cookies to my dad and he said “no way, those were my favorite as a kid”. I guess it runs in the family. No matter who you make these cookies for, I’m sure it will bring back sweet memories of childhood snacking (or sneaking).
Why You’ll Love These Copycat Fudge Stripe Cookies
- Easy to make – you only need a handful of ingredients and less than an hour of your time to get these nostalgic cookies on the table.
- Made with healthier ingredients – these cookies are naturally sweetened with maple syrup and the shortbread is made from almond flour but it still tastes buttery and soft.
- Your taste buds will thank you (your body too) – healthier ingredients + same delicious flavor = successful copycat recipe.
Ingredients Needed
- Almond Flour – this recipe uses blanched almond flour to achieve that fine shortbread crumb.
- Maple Syrup – just a little bit to naturally sweeten the cookies.
- Coconut Oil – just a little bit to hold the cookies together and create that “buttery” consistency, without the butter. Make sure to use refined coconut oil as it’s neutral flavored and doesn’t taste like coconut.
- Vanilla Extract – adds a depth of flavor.
- Salt – just a pinch to bring out all the flavors.
- Vegan Chocolate Chips – I use Hu Chocolate – it’s made with clean ingredients and my all-time favorite chocolate. Use my code BOOBOO for a discount.
How To Make Copycat Fudge Stripe Cookies
Step 1: mix together all of the ingredients in a bowl until a crumbly dough forms. Gather up all the dough, roll it in plastic wrap and place it in the freezer.
Step 2: either roll out the dough, or roll into balls and flatten into cookie shapes. Bake for 8-10 minutes at 350F.
Step 3: once the cookies have completely cooled, dip the bottoms in chocolate, and then drizzle with more chocolate. Enjoy!
More Copycat Recipes
All vegan, gluten free and refined sugar free.
Vegan Fudge Stripe Cookies (gluten-free)
Equipment
Ingredients
- 1 cup almond flour
- 2 tablespoons refined coconut oil melted
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- pinch salt
- ¾ cup vegan chocolate chips
- 1 tablespoon refined coconut oil melted
Instructions
- Add all of the cookie ingredients to a large mixing bowl: almond flour, melted coconut oil, maple syrup, vanilla extract and salt.1 cup almond flour, 2 tablespoons refined coconut oil, 2 tablespoons maple syrup, 1 teaspoon vanilla extract, pinch salt
- Using a wooden spoon, stir until a crumbly dough forms. Using your hands, shape the dough into a disc and wrap it in plastic wrap. Place in the freezer for 10-15 minutes to firm up.
- Preheat the oven to 350℉ and line a baking tray with parchment paper.
- Grab about 2 tablespoons of the dough and use your hands to roll it into a ball. Then, place the ball onto the baking tray and use the bottom of a glass to flatten the cookie. Alternatively, you can roll out the dough and use a round cookie cutter to cut circles out. Place the cookies on the prepared baking sheet. Use a straw to cut out the inner circle.
- Bake the cookies for 8-10 minutes, or until they start to turn golden brown. Let the cookies cool on the baking sheet for 5 minutes, then transfer to wire cooling rack to finish cooling completely (keep the parchment-lined baking sheet, as we will use it when we coat the cookies in chocolate).
- In a small bowl, melt the vegan chocolate chips and coconut oil in the microwave in 30 second increments until completely melted.¾ cup vegan chocolate chips, 1 tablespoon refined coconut oil
- Dip the bottom of the cookies into the chocolate, then place them back onto the parchment-lined baking sheet. Drizzle the tops of the cookies with chocolate (using a spoon or a ziplock bag cut in the corner).
- Place the cookies in the fridge for about 10 minutes or until the chocolate sets. Enjoy!
Nutrition information is automatically calculated, so it should only be used as an approximation.
2 Comments
Alyssa Pilver
March 3, 2024 at 7:14 pm
So delicious and super easy!!!! Definitely feel better eating these than store bought.
Megan
March 3, 2024 at 7:30 pm
So happy you liked them Alyssa!! Thank you for sharing ☺️