"Vegan, Sugar Free + Keto"
Pumpkin Chocolate Stripe Cookies
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A Note from Feedfeed
We all know Keebler™ Elf Fudge Striped Cookies, a classic from childhood. These go the extra mile and make a pumpkin shortbread, making these perfect for a Halloween gathering or your go-to fall cookie.
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- Recipe Card
Prep time 30mins
Cook time 13mins
Serves or Makes: 12
Recipe Card
ingredients
- 1/4 cup plus 1 tablespoon coconut oil, melted + divided
- 1/4 cup sugar free maple syrup
- 2 tablespoons pumpkin puree
- 1 teaspoon pumpkin pie spice or cinnamon
- 1/8 teaspoon salt
- 2 cups almond flour
- 1/2 cup semi-sweet chocolate chips
Cookies:
Method
Step 1
Preheat oven to 350 degree F.
Step 2
Whisk together 1/4 cup melted coconut oil, maple syrup, pumpkin puree, pumpkin spice, and salt in a bowl and stir. Fold into the almond flour. Knead together using your hands until completely combined.
Step 3
Using two pieces of parchment paper, place dough in between it. Flatten out evenly with a rolling pin. About 1/4 inch in thickness.
Step 4
Using 3 inch circle cutters, cut out 12 cookies (re-roll dough if needed). Use a 1/2 inch cutter to cut out centers.
Step 5
Bake for 13 minutes. Carefully move them to a cooling rack and let cool for at least 30 minutes before glazing with chocolate sauce.
Chocolate Sauce:
Step 1
Using a double boiler over medium heat, add chocolate chips and remaining 1 tablespoon of coconut oil. Mix until completely smooth and combined. Remove from heat.
Step 2
Dip bottoms of cooled cookies in chocolate sauce, place face side down on a parchment lined baking sheet. Freeze for 5 minutes to set chocolate.
Step 3
Once chocolate bottoms are set, flip face up and drizzle chocolate sauce over top using a spoon. Freeze another 5 minutes to set.
Step 4
Remove from freezer and bring back to room temperature before serving.