Healthy Copycat Fudge Stripe Cookies
Ingredients
- 1 1/2 cups organic almond flour (packed firmly)
- 3 tbsp organic maple syrup
- 3 tbsp grass-fed butter (use coconut oil if dairy free)
- 1/4 tsp almond extract
- 1/2 tsp vanilla extract
- Heaping 1/4 tsp fine sea salt
- 85g organic dark chocolate
Preparation
Add all the ingredients except chocolate to a stand mixer.
Wrap up in parchment paper and chill for 45 minutes.
Roll dough out to about 1/4 inch thickness.
Use a cookie cutter or lid of a jar to form your cookies and re-roll the scraps to create more cookies.
Use a straw or similar object to cut a hole in the middle of the cookies.
Bake for 11-12 minutes at 350°F.
Cool completely.
Melt chocolate and dip the bottoms of each cookie in the chocolate.
Chill the cookies.
Flip cookies over and drizzle more chocolate lightly over the tops.
Allow to chill and set completely in the fridge.
Notes
These cookies are a healthy version of a classic childhood treat, gluten-free, grain-free, and refined sugar-free.
Macros per cookie: 148 calories, 12g fat, 8g carbs, 3g protein.
