Fudge Stripe Cookies are a copycat Keebler's fudge stripe cookie made healthier, free of refined sugar and oil. A shortbread cookie with fudge stripes made with 4 ingredients in 18 minutes.
My Fudge Stripe Cookies are a buttery shortbread dipped in dark chocolate, but unlike the commercial variety, mine have no sugar or oil. Plus they are high in protein and fiber! How many times can you say that about a cookie!
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Why You'll Love These Cookies
One-bowl, 4-ingredients. It's so easy to toss all these ingredients in a bowl, mix up batter, chill and cut.
A nourishing cookie. For a shortbread, this cookie is healthier, with 2 grams of fiber and 2 grams of protein. And none of the additives and unhealthy saturated fats found in the commercial version. These are cookies are easy to make like my 2 ingredient sugar cookies, and my 4 ingredient homemade milano cookies.
Ingredients
almond flour - use finely ground, not almond meal
nut butter - I used cashew butter.
maple syrup - has magical minerals that cane sugar does not.
vanilla - give the shortbread that buttery flavor
chocolate chips - use at least 70% to offset the sweet cookie flavor.
See the recipe card at the bottom for full information on ingredients and quantities.
Steps to Make
For more detail, visit the complete recipe at the bottom of this post, but here are general steps.
1. Mix up the flour, nut butter, maple syrup, vanilla and salt in a bowl. Stir with a spoon until you have a dough. Set the dough covered in the refrigerator to chill for 10 minutes.
2. Roll the dough out about ¼ inch thick between the two sheets of parchment paper.
3. Using a 2-inch cookie cutter, cut 2-inch circles, and use a small ½ cap or piping tip to cut out center holes. Try to cut circles on one side, leaving a space on the other side to re-roll the scraps. I like to roll and bake on the same parchment-line pan for ease.
4. Bake for 12 minutes or until edges begin to turn toasty. Cool the cookies on the pan for 2 minutes, then transfer to a cooling rack.
5. Once cookies are cooled - about 30 minutes - prepare the dipping chocolate. Microwave the chocolate for 60 seconds, and stir until all chips or chunks are melted.
6. Dip each cookie so the bottoms are dipped. Let them set upside down. It will take care to keep the chocolate from dripping and smearing on the top of the cookie.
7. Chill the dipped cookies in the refrigerator for 15 minutes, then pipe lines of chocolate on top. I put the chocolate in a piping bag with a writing tip, but you can use a ziplock bag with the corner cup off as well.
Recipe Tips
Chilling notes. If the dough is still difficult to roll after a 10 minute chill, chill for another 20 minutes, no more than 30 minutes total.
Alternate flavors. The shortbread is so simple it's easy to flavor it slightly with extracts, either orange, or mint, or lavender. The same with the chocolate dip.
This cookie is gluten-free, vegan, dairy-free and refined-sugar-free.
How to Store
The cookies will soften over time, but they keep in a sealed container for about 4 days at room temperature.
FAQS
The cookie is a shortbread cookie, a vanilla flavored cookie with a crumbly texture.
The commercial version is called Keebler Fudge Stripes Cookies and produced by the Keebler company starting in 1984. My version is vegan and gluten-free and has no refined sugar or preservatives.
More Copycat Cookies
If you tried this recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
📖 Recipe
Fudge Stripe Cookies (Keebler copycat)
Ingredients
- ¾ cups almond flour
- 1 ½ tablespoon nut butter
- 3 tablespoon maple syrup
- ¼ teaspoon vanilla
- pinch of salt
- ½ cup chocolate chips
Instructions
Prep
- Line a cookie sheet with parchment paper and have another sheet standing by so you can roll out your dough between two sheets.
- You will chill the dough, so after that, when you are ready to bake, preheat oven 350 F.
Make Cookies
- Combine all ingredients in a bowl. Stir with a spoon until you have a dough.¾ cups almond flour, 1 ½ tablespoon nut butter, 3 tablespoon maple syrup, ¼ teaspoon vanilla, pinch of salt
- Chill the dough for 10-30 minutes to achieve rollable texture.
- Roll the dough out about ¼ inch thick between the two sheets of parchment paper.
- Using a 2-inch cookie cutter, cut 2-inch circles, and use a small ½ cap or piping tip to cut out center holes. Try to cut circles on one side, leaving a space on the other side to re-roll the scraps. I like to roll and bake on the same parchment-line pan for ease.
- Bake for 8 minutes or until edges begin to turn toasty. Cool the cookies on the pan for 2 minutes, then transfer to a cooling rack.
- Once cookies are cooled - about 30 minutes - prepare the dipping chocolate.
- Microwave the chocolate for 60 seconds, and stir until all chips or chunks are melted.½ cup chocolate chips
- Dip each cookie so the bottoms are dipped. Let them set upside down. It will take care to keep the chocolate from dripping and smearing on the top of the cookie.
- Chill the dipped cookies in the refrigerator for 15 minutes, then pipe lines of chocolate on top. I put the chocolate in a piping bag with a writing tip, but you can use a ziplock bag with the corner cup off as well.
- Allow the chocolate lines to set before serving.
Store
- The cookies will soften over time, but they keep in a sealed container for about 4 days at room temperature.
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