Classic Buttery Cookies with Chocolate Drizzle

One of the main cookies I remember from as a kid are fudge stripes. Every grocery trip, these were always bought. Being vegan, I haven’t had these in years.

I created this recipe as a copy-cat version to the real thing. They obviously aren’t exact. However, I think they come pretty close. If you loved fudge stripes growing up, you should definitely try these.

The recreation I made is dairy-free, egg-free, gluten-free, and grain-free. Basically, anyone with any allergies or restrictions can eat these!

Maple syrup: any liquid sweetener will work. Make sure it is LIQUID (honey, agave, date syrup)

Coconut oil: make sure your coconut oil is LIQUID. I stated in the directions to melt the oil. If you prefer butter that should also work.

Chocolate: any chocolate will work. Chocolate chips or a chocolate bar.

Coconut flour is a very different flour from any others. You will not be able to replace it in this recipe and still have the same outcome. Coconut flour absorbs liquids a lot more than most flours.

You may be able to replace the almond flour with oat flour. However, I have not tried, and the texture may be off a little. It would be best to use the same flours and measurements as I did for the best outcome!

The traditional cookies have a crunchy but not too crunchy texture. I think using coconut flour and almond flour together helped to replicate this texture the best.

TIP: when melting your chocolate add a teaspoon of coconut oil. This helps the chocolate to be extra smooth and easier to work with.

If you want the perfect drizzle on top, add your melted chocolate to a Ziploc bag. Cut a tiny part of the corner off and the drizzle will come out super clean.

 Ingredients:

• Maple syrup

• Coconut oil

• Almond flour

• Coconut flour

• Chocolate

Recipe:

• ¼ cup melted coconut oil

• 1/3 cup maple syrup

• 2/3 cup almond flour

• 2/3 cup coconut flour

• 1 cup chocolate

Directions:

1.    Preheat your oven to 350 degrees Fahrenheit.

2.    Line a cookie sheet with parchment paper or spray with cooking spray.

3.    In a bowl, add the oil and microwave for 30 seconds. (If you already have liquid coconut oil, SKIP this step)

4.    Once melted, add in the maple syrup.

5.    Stir.

6.    Add in the almond flour and coconut flour.

7.    Stir until a dough forms.

8.    Take about a tablespoon of the dough, roll into a ball, and press flat.

9.    Use a straw to create the hole in the center.

10. Repeat with the rest of the dough.

11. Bake for 10 minutes.

12. Allow to cool for 30 minutes.

13. After the 30 minutes, melt your chocolate.

14. Dip the bottom in chocolate and drizzle the top with chocolate.

Allow chocolate to harden in the refrigerator or freezer. Be sure to store these in an airtight container in the refrigerator or freezer.

If you try this recipe, please let me know your thoughts. I’d love to hear.