Sprinkle cookie sticks are made with only two ingredients that are vegan and gluten-free. A fun snappy cookie that is perfect for a cookie platter, birthday celebration and a fun kid-friendly cooking project.
Sprinkle Cookie Sticks
Sprinkle cookie sticks taste like sugar cookies and are as fun to decorate. I dipped mine in chocolate and sprinkled them but you can decorate them in many other ways. For instance, you could also stir in chocolate chips or sprinkles, or dip them in coconut butter (white).
They 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.
How Healthy Are Sprinkle Cookie Sticks
Normally you wouldn't talk about the nutritional value of a cookie but these are such a healthy snack I felt I must.
Because they 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 sunflower seed 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 in Sprinkle Cookie Sticks
There are few ingredients in these cookies.
The cookie sticks:
1. almond flour
2. maple syrup
The chocolate coating:
1. chocolate chips
2. sunflower seed butter or nut butter. I used Sunbutter in my cookies for added protein and nutritional value that comes from sunflower seeds. You can use any nut butter however, or even coconut oil.
Before we dive further into the recipe, I'd like to invite you to sign up for my free chocolate course. Five lessons hit your inbox with detail on how to create your own simple healthy chocolate desserts.
Okay, so back to this recipe...
How to Make Cookie Sticks
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.
Step 2: Freeze dough for 15 minutes
Step 3: Press into a cookie stick mold, and freeze dough again for 30 minutes, or roll out the chilled dough between two pieces of parchment paper and cut strips.
Step 4: Bake at 325 F. If using the mold, remove the cookies and set on a cookie sheet to bake - don't bake them in the mold even if it is oven-safe.
Step 5: Cool and dip and sprinkle!
Tips to Make Sprinkle Cookie Sticks
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.
2. The amount of your flour can be very slightly off and it still works. You want your batter to look like my pictures and video. I don't weigh my flour, I fluff it, spoon it into a measuring cup and level it off. If you want to weigh it, a cup of almond flour is 112 gms.
3. Don't substitute maple syrup for any other sweetener, although I wonder if monk syrup might work. The syrup is the glue as you might have already guessed.
4. Don't skip the chilling steps - they are short and they will ensure the stick shape stays while baking.
When storing realize the stick shape is vulnerable to breakage so use a container with a lid, not a bag.
Substitutions for Cookie Sticks
While you cannot substitute the flour, you can use whatever chocolate or other coating you want. I used chocolate chips but you can use a dark chocolate bar melted or wafers.
To thin the chocolate coating, you can use coconut oil instead of seed or nut butter. Using coconut oil will ensure a snappier coating.
You can also vary the sprinkles, using coconut shreds, dried fruit, chocolate chips or cookie crumbs. And the chocolate coating can be white either via melted white chocolate or melted coconut butter.
More Easy Healthy Desserts:
- Homemade Milano Cookies
- 2-Ingredient Cut Out Cookies
- Vegan Royal Icing
- Rocky Road Fudge
- Chocolate Peanut Butter Brownies
- Chocolate Protein Balls
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Sprinkle Cookie Sticks
- 1 cup almond flour
- ¼ cup maple syrup
- 1 cup chocolate chips
- 1 tsp sunflower seed butter or nut butter or coconut oil
- Preheat oven to 325F.
- Line a cookie sheet with parchment paper.
- Gather ingredients
- Mix the almond flour and maple syrup together into a dough with a hand-mixer or even a spoon. The dough to be sticky.
- 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 sunflower seed butter or any nut butter, stir until combined.
- 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.
- 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.
This post is sponsored by Sunbutter. My opinions are my own.