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.
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.
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.
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.
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.
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)
Step 2: (1) Press into a cookie stick mold or spread on a pan and freeze dough for 30 minutes. (Image 2)
Step 3: Remove from mold or slice into strips. Bake at 325 F. (Image 3)
Step 4: Once the cookies are cooled, dip and sprinkle. (Image 4)
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.
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
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.
Flour and a liquid sweetener work together to create a crunchy texture and help the cookie hold its shape.
No, you can flavor them with a spice and leave them undipped to be used as a biscote to dunk in coffee or cocoa.
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
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Easy Sprinkle Cookie Sticks
- 1 cup almond flour
- ¼ cup maple syrup
- 1 cup chocolate chips
- 1 teaspoon 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.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.
- 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.