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Gluten-free cookie sticks

Gluten-free and dairy-free
cookie sticks

 

 

Cookie sticks are a fun twist to the traditionally round cookies. And, most importantly, they’re great for dipping in a glass of milk, hot chocolate, or coffee. Another great idea is to slide one of these cookie sticks in vanilla or homemade banana ice-cream.

They’re always a great success at birthday parties or other parties including lots of kids.

These cookie sticks are slightly crunchy on the outside and chewy - almost cakelike - on the inside. If you’re looking for a nice crunch though, you can bake them twice. In that case, cut them and let them cool first, then spread them out on an oven tray lined with parchment paper, and bake for another 7-8 minutes.

If you're more the traditional crunchy cookie-lover, you might want to try these whole wheat cut-out cookies.  

We love these gluten-free cookie sticks because they're:

  • Yummy
  • Not too sweet
  • Made with unrefined sugar
  • Gluten-free
  • Dairy-free
  • Packed with protein, fiber, and healthy fats

Prep Time10 minsCook Time15 minsTotal Time25 mins

Ingredients

Makes about 16 cookie sticks

1 ½ cups (135g) almond flour
2 tbsp maple syrup (or more if you like it sweeter)
¼ tsp baking soda
1 egg
3 tbsp full fat canned coconut milk (well shaken, not just the creamy top or watery liquid)
4 tbsp coconut oil, melted
1 tsp vanilla extract
¼ cup (40g) dark chocolate chips (minimum 70% cacao)
 

*Unless stated differently, my recipes are measured with US measuring cups like these ones


Directions

1

Preheat the oven to 180°C or 356°F.

2

In a bowl, mix together almond flour and baking soda.

3

In another bowl, whisk the egg, and mix in all wet ingredients: maple syrup, coconut milk, melted coconut oil, and vanilla extract.

4

Gently add the dry ingredients to the wet ingredients and mix, making sure not to overmix.

5

Line a square pan (20 x 20 cm OR 8 x 8 inch) with parchment paper and pour in the mixture. Press down using a spatula.

6

Sprinkle the chocolate chips on top and bake for about 15-18 minutes, until the edges and top start to brown.

7

Remove from the oven and immediately cut into sticks. Let cool and enjoy. If you like your cookies crispier, you can bake them a second time. In that case, cut the cookies and let cool first, then spread out on an oven tray lined with parchment paper and bake for another 7-8 minutes. Let cool again before dipping and enjoying!

These cookie sticks can be stored in an airtight container for about 5 days.

Recipe slightly adapted from Living well with chocolate.

 

Ingredients

 1 ½ cups (135g) almond flour
 2 tbsp maple syrup (or more if you like it sweeter)
 ¼ tsp baking soda
 1 egg
 3 tbsp full fat canned coconut milk (well shaken, not just the creamy top or watery liquid)
 4 tbsp coconut oil, melted
 1 tsp vanilla extract
 ¼ cup (40g) dark chocolate chips (minimum 70% cacao)

Directions

1

Preheat the oven to 180°C or 356°F.

2

In a bowl, mix together almond flour and baking soda.

3

In another bowl, whisk the egg, and mix in all wet ingredients: maple syrup, coconut milk, melted coconut oil, and vanilla extract.

4

Gently add the dry ingredients to the wet ingredients and mix, making sure not to overmix.

5

Line a square pan (20 x 20 cm OR 8 x 8 inch) with parchment paper and pour in the mixture. Press down using a spatula.

6

Sprinkle the chocolate chips on top and bake for about 15-18 minutes, until the edges and top start to brown.

7

Remove from the oven and immediately cut into sticks. Let cool and enjoy. If you like your cookies crispier, you can bake them a second time. In that case, cut the cookies and let cool first, then spread out on an oven tray lined with parchment paper and bake for another 7-8 minutes. Let cool again before dipping and enjoying!

Cookie Sticks – Gluten-free and dairy-free

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