Gluten Free Keebler Copycat Fudge Stripe Cookies

Keebler Fudge Stripe Cookies are my dad's favorite cookies in the whole world. I remember staying up late watching TV with him and he would go grab them out of the fridge (because anything chocolate is always better cold rather than at room temperature) and we would devour the entire package. It was kind of like my dad and I were bonding. Yes, my dad and I bonded over sports and cookies, so what? Anyway, I decided to make my very own fudge stripe cookies, gluten free style. Overall, it took me a little over 3 hours for them to be complete (and in my mouth), and it was worth it (I got some stuff done while waiting, don't worry). You should definitely give these a try, gluten free or not. Go!

*Makes: about 36 cookies

Ingredients

• 2 1/4 cups (300g) gluten free plain flour
• 1 tbsp xanthan gum
• 16 tbsp butter
• 3/4 cup (150g) granulated sugar
• 1/2 cup (70g) powdered sugar
• 1 egg
• 1 tsp vanilla extract
• 1/2 tsp salt
• 1 1/4 cup (220g) milk & dark chocolate, chopped

Directions

Step 1: Preheat oven to 325F/160C and line 2-3 baking sheets with parchment paper.

Step 2: Cream the butter and sugars with an electric mixer or food processor. Only mix 1 minute tops (if you beat for a longer amount of time, the cookies will flatten out because too much air has been added into the mix). 

Step 3: Add the egg (beaten) and vanilla and mix until well combined (about 30 seconds).

Step 4: In a medium bowl, mix flour, xanthan gum, and salt. Whisk until well combined. Add wet ingredients with dry ingredients and stir with a wooden spoon until a dough forms. Dough should not be sticky (if so, add 1 tbsp at a time until it is able to be shaped into a ball. I added about 8 tbsp).

Step 5: Transfer 1/2 the dough onto a piece of parchment paper or foil. With your hands, roll dough into a log. Smooth with hands. Wrap up and seal ends and chill for at least an hour in the freezer or 2 hours in the fridge (or you can chill them overnight to be safe. If you do not chill it long enough, the cookies will spread and you don't want that!) Do the same with the other 1/2 of the dough.

Step 6: Once dough is chilled long enough, take them out of the fridge/freezer and roll out one log at a time. Make sure you have preheated the oven to 325F/160C already.

 

Step 7: Using a cookie cutter or a glass, cut out circles. Then cut out holes in the middle of each cookie with a smaller circle (I used the outside of a cap to a marker). Use a fork to make dots in the cookies, similar to Keebler's version.

Step 8: Place 1/2 of the cookies on a baking sheet lined with your parchment paper and bake for 15-20 minutes (mine were done after 15 minutes so keep an eye on them, you don't want them to burn).

Step 9: Allow to cool on the baking sheet for a few minutes and then transfer to a wire rack. The cookies with toughen up and become crunchier the longer they sit. 

Step 10: While the cookies are cooing, bowl water and melt your chocolate over the stove top in a heat proof bowl. 

Step 11: Once it has cooled (5-10 minutes), your cookies should be ready. Dip the cookie bottoms into bowl of melted chocolate(I simply used my hands). Allow to cool on parchment paper.

Step 12: Pipe remainder chocolate into a pastry bag or plastic bag (poke tiny hole in corner) and frost with stripes. Allow 15+ minutes to set at room temperature or stick in the fridge to cool faster. You must enjoy with a glass of milk (sorry those are the rules)!

And there you have it, Keebler Copycat Fudge Stripe Cookies (gluten free style)!