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Fudge Stripe Cookies with Almond Flour and Chocolate Recipe

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★★★★★

4.6 from 135 reviews

These decadent Fudge Stripe Cookies combine the rich flavors of almond flour and dark chocolate. Naturally sweetened with maple syrup and enhanced with a hint of vanilla, these gluten-free cookies feature a delightful texture with a melted chocolate bottom and drizzled top, perfect for satisfying your sweet tooth while keeping ingredients wholesome and simple.

Ingredients

Scale

Cookie Dough

  • 2 cups Almond Flour
  • 1/3 cup Maple Syrup
  • 2 tablespoons Mild-Flavor Olive Oil
  • 1 teaspoon Vanilla Extract

Chocolate Coating

  • 3/4 cup Dark Chocolate Chips
  • 1 teaspoon Mild-Flavor Olive Oil

Instructions

  1. Preheat and Prepare Baking Sheet: Preheat the oven to 350°F (180°C). Line a large baking sheet with parchment paper and lightly spray it with cooking oil spray to prevent sticking.
  2. Combine Dough Ingredients: In a mixing bowl, combine almond flour, maple syrup, olive oil, and vanilla extract. Stir with a rubber spatula until the mixture appears crumbly and dry.
  3. Form Dough Ball: Using your hands, squeeze the mixture until it sticks together into a cohesive dough ball.
  4. Divide Dough: Divide the dough into 12 equal portions, approximately 1 1/2 tablespoons each.
  5. Roll Dough Balls: Lightly oil your hands and roll each portion into a smooth dough ball.
  6. Place on Baking Sheet: Place the dough balls on the prepared baking sheet, leaving about an inch of space between each cookie.
  7. Flatten Cookies: Cut a 4-inch (10 cm) square piece of parchment paper, spray one side with oil, and press the oiled side onto each dough ball. Use a measuring cup or flat object to press down and flatten the cookies to about 0.3 inch (0.8 cm) thick. The edges may crack slightly; gently pat them if needed.
  8. Create Center Hole: Peel off the parchment paper, then use the top of a chopstick to dig a small hole in the center of each cookie, swirling slowly.
  9. Bake: Bake the cookies for 12-14 minutes until they start turning golden brown.
  10. Cool Cookies: Let the cookies cool on the baking sheet for 10 minutes, then transfer to a cooling rack for 20 minutes to cool completely.
  11. Prepare Chocolate Coating: Line a large plate with parchment paper and lightly oil it. In a microwave-safe bowl, combine the dark chocolate chips and olive oil. Microwave in 30-second intervals, stirring in between, until fully melted and smooth.
  12. Dip Cookies: Hold each cookie by placing your index finger into the hole and thumb on the side. Dip the flat bottom of the cookie into the melted chocolate to coat it, including a little on the sides. Scrape off excess chocolate on the bowl edge to prevent filling the hole.
  13. Place on Plate: Place the dipped cookies on the prepared plate. Drizzle melted chocolate on top using a teaspoon for decoration.
  14. Harden Chocolate: Once all cookies are coated and decorated, place the plate in the freezer for 10-15 minutes until the chocolate shell hardens.
  15. Store: Store the cookies in an airtight container in the refrigerator for up to 4 days or freeze for up to 1 month.

Notes

  • Almond flour provides a gluten-free base and a subtle nutty flavor.
  • Using mild-flavor olive oil ensures the oil does not overpower the sweetness or chocolate flavor.
  • Maple syrup acts as a natural sweetener and adds slight moisture to the dough.
  • Be gentle while flattening the cookies to avoid smashing the dough completely; cracks won’t affect the final look because of the chocolate coating.
  • The center hole helps hold the cookie during dipping and adds a signature look.
  • Ensure cookies are fully cooled before dipping to allow the chocolate to set properly.
  • Microwaving chocolate in intervals while stirring prevents burning and ensures smooth melting.

Keywords: Fudge stripe cookies, almond flour cookies, gluten free cookies, chocolate coated cookies, maple syrup sweetened cookies, homemade cookies

Find it online: https://yumwithmia.com/fudge-stripe-cookies-with-almond-flour-and-chocolate-recipe/