Hear me out : PUMPKIN Fudge Stripes (keto/sugar free/vegan) yup. That’s right. I did a thing.... and soooooo happy with the outcome. Can’t wait for y’all to try this out!
Personally I grew up on these fudge stripes cookies more than even Girl Scout cookies and I am not mad about it. Big fan of that Keebler Elf guy. Just had to add my own lil flare to it and pumkini-fy it, causeeee tis the season.
Pumpkin Fudge Stripe Cookies:
Recipe by: The Daily Kale
2 cups almond flour
4 tbsp coconut oil
4 tbsp maple syrup ( I used @choczero)
2 tbsp pumpkin
Pinch of pumpkin spice
1/4 tsp salt
Chocolate: (for drizzle and bottom)
1/2 cup chocolate chips
1 tbsp coconut oil
Preheat oven to 350.
For the dough, place all dry ingredients in a bowl and stir. Add in the wet ingredients and stir together until combined. Knead a couple times.
Take two pieces of parchment paper and put the dough in between it. Flatten out with your hands or a rolling pin. I just used my hands.
Take a small-ish cup and place on top of the cookie dough. Cutting out about 5 cookies. Then take a very small bottle cap and cut the circle out of the middle of the cookies.
Take all of the scraps and place back in the bowl and knead it together again.
Keep doing this until you have no dough left. This made about 12 cookies for me. It will depend on how flat you made the dough.
Bake for 13 minutes. Carefully move them to a cooling rack and let cool for at least 30 minutes. Then place in the freezer for 15 minutes, while you make the chocolate sauce.
Use a double boiler or make shift one :pot of boiling water, turn off heat and place all sauce ingredients in a bowl and stir over the pot. Mix until completely smooth and combined.
Once the cookies have been in freezer for 15 min. Carefully dip the bottom of the cookie in the sauce. Sit them up right (with the chocolate bottom side up), freeze for another 5 min. The chocolate should be solid and not melted at all, So carefully flip the cookies over and then drizzle the rest of the chocolate on top. Place in freezer for 5 min to set. Then after that store them in the fridge and take out about 5 min before enjoying :)