These easy sprinkle cookie sticks are made with only 2 wholesome ingredients and are fun snappy cookie perfect for a cookie platter, birthday celebration and a fun kid-friendly cooking project.
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.