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.
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 vegan chocolate chip cookies 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.
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 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 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
There are few ingredients in these cookies.
The cookie sticks:
1. almond flour
2. maple syrup
The chocolate coating:
1. chocolate chips
2. nut butter. Use the healthier type with only nuts and oil for ingredients.
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.
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!
Recipe Tips
1.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
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.
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.
More Healthy Cookies
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📖 Recipe
Sprinkle Cookie Sticks
Equipment
Ingredients
- 1 cup almond flour
- ¼ cup maple syrup
Chocolate coating
- 1 cup chocolate chips
- 1 teaspoon nut butter or coconut oil
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
Nutrition
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