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Homemade Fudge Stripe Cookies (gluten-free)

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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.

  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 1 hour

Yield: 12 cookies 1x

Ingredients

Scale

Instructions

  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!

Notes

*Store in airtight container for 5 days or in fridge for 1 week or freezer for 2 months

  • Author: Rachel

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https://rachlmansfield.com/fudge-stripe-cookies-gluten-free/