Name: Fudge Stripe Cookies with Almond Flour and Chocolate Recipe
Prep time: 15 min
Cook time: 14 min
Total time: 55 min
Cuisine: American
Ingredients: 2 cups Almond Flour; 1/3 cup Maple Syrup; 2 tablespoons Mild-Flavor Olive Oil; 1 teaspoon Vanilla Extract; 3/4 cup Dark Chocolate Chips; 1 teaspoon Mild-Flavor Olive Oil

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Introduction

Fudge stripe cookies are a delightful blend of rich chocolate and tender almond flour dough. These homemade treats feature a crunchy texture with a sweet chocolate coating, perfect for any occasion or coffee break.

A white plate filled with about ten round cookies, each having a golden-brown base with a slightly rough texture. Every cookie has a hole in the center and is decorated with dark chocolate drizzles, some with thick chocolate patches on the edges and others with thin lines covering the tops. The cookies are stacked unevenly, creating a small mound. In front of the plate, there is a sprig of fresh lavender with bright purple flowers and green stems. The whole scene is set on a white marbled surface with soft lighting. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups Almond Flour
1/3 cup Maple Syrup
2 tablespoons Mild-Flavor Olive Oil
1 teaspoon Vanilla Extract
3/4 cup Dark Chocolate Chips
1 teaspoon Mild-Flavor Olive Oil (for melting chocolate)

Instructions

Step 1: Preheat the oven to 350°F (180°C). Line a large baking sheet with parchment paper and lightly spray with cooking oil.
Step 2: In a mixing bowl, combine almond flour, maple syrup, 2 tablespoons olive oil, and vanilla extract.
Step 3: Stir until the mixture looks crumbly and dry. Then, squeeze the dough with your hands until it sticks together into a ball.
Step 4: Divide the dough into 12 equal portions, approximately 1 1/2 tablespoons each.
Step 5: Lightly oil your hands and roll each portion into a smooth ball.
Step 6: Place the dough balls on the baking sheet, about an inch apart.
Step 7: Cut a 4-inch (10 cm) square of parchment paper, spray one side with oil, press the oiled side onto a dough ball, and flatten it with a measuring cup to about 0.3 inch (0.8 cm) thickness. The edges may crack slightly; gently pat them if desired.
Step 8: Remove the parchment paper, re-oil it, and repeat for the remaining dough balls.
Step 9: Using the end of a chopstick, press into the center of each cookie and slowly swirl to create a small hole.
Step 10: Bake for 12-14 minutes until cookies turn golden brown.
Step 11: Cool on the baking sheet for 10 minutes, then transfer to a cooling rack for 20 minutes.
Step 12: Meanwhile, line a plate with parchment paper and lightly oil it; set aside.
Step 13: In a microwave-safe bowl, combine chocolate chips and 1 teaspoon olive oil. Melt in 30-second bursts, stirring between each until smooth.
Step 14: Hold each cookie with your index finger in the hole and thumb on the side. Dip the flat bottom side into the melted chocolate to coat the sides and bottom. Scrape off excess chocolate on the bowl edge to prevent filling the center hole.
Step 15: Place the dipped cookie on the prepared plate and drizzle melted chocolate on top with a teaspoon.
Step 16: Repeat the dipping and drizzling for all cookies.
Step 17: Freeze the plate of cookies for 10-15 minutes until the chocolate hardens.
Step 18: Store the cookies in an airtight container in the fridge for up to 4 days or freeze for up to 1 month.

Tips & Variations

Use mild-flavor olive oil to keep the flavor subtle and let the almond and chocolate shine.
For a sweeter touch, sprinkle a pinch of sea salt on the melted chocolate before it sets.
Replace dark chocolate chips with semi-sweet or milk chocolate for a milder taste.
If you prefer, shape cookies without the center hole—just be sure to adjust the chocolate dipping accordingly.

Storage

Store fudge stripe cookies in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze them for up to 1 month. When ready to enjoy, let frozen cookies thaw at room temperature for about 15 minutes or warm slightly for a soft texture. Avoid leaving them out for extended periods to keep the chocolate coating firm.

How to Serve

A white plate holds several round cookies with a hole in the center, each cookie golden brown with dark chocolate drizzled on top in irregular stripes. One cookie sits on top, broken in half to show a soft, crumbly light yellow inside with a coating of chocolate on the outside edge. Purple lavender flowers lie on the plate in front of the cookies. In the background, there is a white bowl with pink stripes holding tea, and a pink patterned cloth is partly visible. All items are placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute almond flour with regular flour?

Yes, you can use all-purpose flour, but the texture and flavor will be different. Almond flour adds a nutty richness and moisture that traditional flour lacks.

How do I prevent the chocolate from filling the center hole?

After dipping the cookie in melted chocolate, scrape off excess chocolate on the edge of the bowl. This keeps the center hole clear and maintains the cookie’s signature look.