Homemade Fudge Stripe Cookies (gluten-free)

These crisp and fudgey Fudge Stripe Cookies are a copycat version of the Keebler classic except these are gluten-free, vegan and still delicious buttery. Coated in chocolate and easy to make.

Going into the cookie aisle at a grocery store is one of my favorite parts (besides the cereal aisle of course). I love love cookies and all the snack things. But I don’t love the ingredients in the conventional Keebler’s Fudge Stripes. So I wanted to make some at home that use simple ingredients, are lower in sugar but still hit the spot when you want a buttery vanilla shortbread type cookie with some chocolate.

I am so impressed with how these turned out. I used my butter cookie recipe and shortbread for my twix bars as a base and it even made these gluten-free AND vegan. 

These fudge cookies are exactly what I was craving and I hope you guys love them as much as I do. My kids also think they are delicious and loved having them as a sweet after school snack of sorts. 

I personally love how easy these are to make too. The only annoying part is having to let the dough chill for an hour. But if you skip this, the cookies won’t turn out as good. We are working with almond flour so it is a bit more temperamental than regular flour as you may know.

I cannot wait to hear what you think of these!! Let me know if you make them.

What ingredients you need to make these copycat Keebler Fudge Stripe Cookies:

• Almond flour – I haven’t tested another flour. Coconut flour definitely wouldn’t work. Gluten-free all purpose may but use less as almond flour isn’t 1:1 sub for gf all purpose flour
• Maple syrup – you technically can use honey too but I haven’t tried and it would shift the flavor a bit
• Vanilla extract – I love adding this for flavor to the cookies
• Chocolate chips – you can use dark chocolate or milk chocolate here. I prefer using dark chocolate but personal preference 

How to make Fudge Stripe Cookies at home:

1. Mix together flour, maple syrup and vanilla extract in a large bowl until fully combined
2. Add batter to fridge to set for about an hour
3. Preheat oven to 350 degrees F and line/grease a baking sheet with parchment paper
4. Roll out dough with rolling pin or use a glass or water bottle (I put the dough between parchment paper to prevent sticking) so it’s about 1/2 inch thick
5. Using a circular cookie cut, cut the dough in large circle shapes then cut out small hole in center
6. Gently add cookies to baking sheet and bake for 10-12 minutes
7. Allow the cookies to cool completely
8. Next melt chocolate chips (add coconut oil if needed) in 30 second increments, stirring between, until melted
9. Gently dip the bottom of each cookie in the chocolate and place on baking sheet chocolate side up and repeat for cookies
10. Add to freezer to set for 30 minutes then remove and flip cookies over and drizzle chocolate “stripes” on top then add back to freezer or fridge to set
11. Enjoy cookies!

FAQs and tips on making Fudge Stripe Cookies:

1. What is the best way to store these Fudge Stripe Cookies? Airtight container for 5 days, fridge for 7 days or in the freezer.
2. Can I freeze these cookies? Absolutely. I prefer them frozen, but you know me with my frozen dessert obsession. I love love cookies frozen.
3. Can I use another flour instead of almond flour? I haven’t tried another flour and I don’t recommend it so please sub at your own risk.
4. Can I skip chilling the dough? No! It needs to chill for at least an hour before rolling out then baking. If you want to expedite this then put it in the freezer.

A few other delicious copycat dessert recipes:

The BEST Gluten-free Millionaire Bars (vegan)

Homemade Thin Mint Cookies (gluten-free)

Copycat Paleo Girl Scout Samoa Cookies

Vegan Nutter Butter Cookies

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