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    Home / Recipes / Cookies

    Easy Sprinkle Cookie Sticks

    Jun 8, 2022 · Updated: Sep 19, 2023 by Dee Dine · Affliate links disclosure.

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    Sprinkle Cookie Sticks

    These easy sprinkle cookie sticks are made with only two wholesome ingredients and are a fun snappy cookie that is perfect for a cookie platter, birthday celebration and a fun kid-friendly cooking project.

    a pile of cookie sticks with a coating and sprinkles.

    Easy sprinkle cookie sticks taste like sugar cookies and are as fun to decorate. I dipped mine in chocolate and sprinkled them with colorful sprinkles but you can decorate them in many other ways. For instance, you could also sprinkle them with crushed chocolate chip cookies without brown sugar, or dip them in coconut butter (white).

    Like my matcha green tea cookies, or my 3 Ingredient almond flour sugar cookies, these cookie sticks are super easy to make. Just mix the batter and bake. Yes, there is some chilling involved, but that's to be sure you keep that fun stick shape.

    Jump to:
    • Why You'll Love These
    • Ingredients
    • Substitutions
    • Steps to Make
    • Recipe Tips
    • Variations
    • Storage
    • FAQS
    • More Healthy Cookies
    • 📖 Recipe
    a single cookie stick with a stack behind them on a table.

    Why You'll Love These

    Normally you wouldn't talk about the nutritional value of a cookie but these are such a healthy snack I felt I must.

    Because these easy cookie sticks are made of a high protein flour - almond flour - they have more protein then the average sugar cookie. Almond flour is especially nutritious in ways even beyond normal nutrition [source]. And even the chocolate coating has protein because I stirred in almond butter to thin it out.

    All in all a single cookie has 2 gm protein, 2 gm fiber and untold number of vitamins and minerals, especially thanks to the mineral-rich maple syrup.

    Ingredients

    ingredients in cookie sticks

    There are very few ingredients needed to make these cookie sticks.

    For the cookie sticks:

    • almond flour
    • maple syrup

    For the chocolate coating:

    • chocolate chips or bar
    • nut butter. Use the healthier type with only nuts and oil for ingredients.
    • sprinkles

    Substitutions

    Almond flour. Don't substitute the almond flour with any other flour. The recipe works with only two ingredients because almond flour is high in fat and basically adds structure to the cookie.

    Maple syrup. You can use any liquid sweetener including monk fruit syrup or date syrup. It must be a liquid sweetener; a granulated sugar would not work as the liquid form is needed to hold the cookie together.

    Chocolate. Use your choice of chocolate in the form or a bar or chips. Even white chocolate would work. To thin the chocolate coating, you can use coconut oil instead of seed or nut butter. Using coconut oil will ensure a snappier coating.

    a pile of cookie sticks with milk behind it.

    Steps to Make

    Here is a brief rundown of the steps but be sure to drop down to the recipe card to see the full recipe spelled out step by step!

    Step 1: Mix up flour and maple syrup. Freeze dough for 15 minutes before pressing into mold. (Image 1)

    cookie stick batter pressed into mold.

    Step 2: (1) Press into a cookie stick mold or spread on a pan and freeze dough for 30 minutes. (Image 2)

    cookie sticks on pan to bake.

    Step 3: Remove from mold or slice into strips. Bake at 325 F. (Image 3)

    cookie sticks baked and dipped.

    Step 4: Once the cookies are cooled, dip and sprinkle. (Image 4)

    Recipe Tips

    1. Measure the flour carefully. Either weigh it, or spoon and fluff method. Use a spoon to fluff the flour in the bag, then spoon into measuring cups, and level off.

    2. Don't skip the chilling steps - they are short, and they will ensure the stick shape stays while baking.

    3. When storing realize the stick shape is vulnerable to breakage so use a container with a lid, not a bag.

    4. If you don't have the mold, spread the dough on a quarter baking sheet, roll it out about ½-inch, chill 30 minutes, and slice into ½-inch strips. Bake those as instructed.

    Variations

    Spices. Add vanilla, cinnamon or other flavors to the batter in small amounts for flavor, but not enough that you throw off the liquid-flour balance.

    Sprinkles. I used colorful sprinkles, but you can sprinkle the coating with other things including:

    • coconut shreds
    • crushed dried fruit
    • mini chocolate chips
    • cookie crumbs
    • lemon zest

    Storage

    Store the cookies for 3-4 days in a sealed container at room temperature. Or freeze them for 3 months or longer. When freezing however, their shape makes them susceptible to breakage.

    FAQS

    What ingredient makes cookies stick together?

    Flour and a liquid sweetener work together to create a crunchy texture and help the cookie hold its shape.

    Do you need to dip and sprinkle cookie sticks?

    No, you can flavor them with a spice and leave them undipped to be used as a biscote to dunk in coffee or cocoa.

    Can you use ready-made cookie dough to make cookie sticks?

    I don't think so because ready-made batter has baking soda and other rising ingredients which will cause the cookie sticks to be misshapen.

    More Healthy Cookies

    • matcha cookies
      Chewy Matcha Green Tea Cookies
    • milano cookies stacked and one with a bite
      Milano Cookies Recipe
    • 3 ingredient almond flour sugar cookies in a stack.
      3 Ingredient Almond Flour Sugar Cookies
    • vegan royal icing
      Vegan Royal Icing

    If you tried these easy sprinkle cookie sticks recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!

    📖 Recipe

    a pile of cookie sticks with milk behind it.

    Easy Sprinkle Cookie Sticks

    Created by Dee Dine
    Easy sprinkle cookie sticks are made with only two wholesome ingredients and are a fun snappy cookie that is perfect for a cookie platter, birthday celebration and a fun kid-friendly cooking project.
    5 from 1 vote
    Print Recipe Pin Recipe SaveSaved! Rate Recipe
    Prep Time 30 minutes mins
    Cook Time 25 minutes mins
    Total Time 55 minutes mins
    Course Dessert
    Cuisine American
    Servings 12
    Calories 71 kcal

    Equipment

    • 1 cookie stick mold

    Ingredients
      

    • 1 cup almond flour
    • ¼ cup maple syrup

    Chocolate coating

    • 1 cup chocolate chips
    • 1 teaspoon nut butter or coconut oil
    Prevent your screen from going dark

    Instructions
     

    Prep

    • Preheat oven to 325F.
    • Line a cookie sheet with parchment paper.
    • Gather ingredients

    Make Cookies

    • Mix the almond flour and maple syrup together into a dough with a hand-mixer or even a spoon. The dough to be sticky.
      1 cup almond flour, ¼ cup maple syrup
    • Wrap the dough in paper or put it in a covered bowl and freeze 15 minutes. Now the dough should be scoopable, not so sticky.
    • Press the batter into a cookie stick mold and scrap off excess. Freeze the mold for 30 minutes and then remove the cookie sticks from the mold and line them up on a parchment-lined cookie sheet. Freeze longer if they break as you remove them.
    • OR roll out the chilled dough out about ½ inch thick between two pieces of parchment paper. Peel off the top paper, and cut the batter into strips right on the parchment paper that you will then bake them on.
    • Bake the cookie sticks at 325 F for 12 minutes or until the edges are beginning to turn brown.
    • The cookies cut as strips might bake faster than the cookies from a stick mold so check them at 8 minutes.
    • Cool cookies completely.

    Dip in Chocolate

    • Microwave 1 cup of chocolate chips for 60 seconds. Add any nut butter, stir until combined.
      1 cup chocolate chips, 1 teaspoon nut butter
    • Dip each cooled cookie into the melted chocolate halfway. Sprinkle if you intend to. Set the cookie on a cooling rack over a piece of parchment paper to catch the drips.
    • Allow chocolate to set.

    Storing Cookies

    • Store the cookies for 3-4 days in a sealed container at room temperature. Or freeze them for 3 months or longer. When freezing however, their shape makes them susceptible to breakage.

    Video

     

    Notes

    1. Measure the flour carefully. Either weigh it, or spoon and fluff method. Use a spoon to fluff the flour in the bag, then spoon into measuring cups, and level off.
    2. Don't skip the chilling steps - they are short and they will ensure the stick shape stays while baking.
    3. When storing realize the stick shape is vulnerable to breakage so use a container with a lid, not a bag.
    4. If you don't have the mold, spread the dough on a quarter baking sheet, roll it out about ½ inch, chill 30 minutes, and slice into ½ inch strips. Bake those as instructed.

    Nutrition

    Calories: 71kcalCarbohydrates: 6gProtein: 2gFat: 5gSaturated Fat: 1gSodium: 1mgPotassium: 15mgFiber: 2gSugar: 4gCalcium: 27mgIron: 1mg
    Tried this recipe?Let us know how it was!

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    Buy My Two Cookbooks

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    About Dee

    Hey! I'm Dee Dine, and on my blog, I share healthy recipes with wholesome ingredients. I'm also a chocolate and ginger enthusiast, animal lover, an avid blender juicer, and am probably making no bake brownies in my Washington DC kitchen right now. Read about me → »

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    Sprinkle Cookie Sticks
    dee dine

    I'm Dee! Welcome to GSG! Eating healthier and lighter, with plenty of fruits and veggies, can be delicious, especially when chocolate and desserts are involved. Here you'll find wholesome recipes that everyone will love. About Dee →

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