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    Home | Recipes | All Desserts

    Chocolate Chip Cookie Sticks

    By Adriana Harlan | 21 Comments | Posted: Oct 28, 2013 (updated: Dec 17, 2020)

    Recipe Reviews
    4.7 from 3 reviews

    For all you chocolate chip cookie lovers out there, this is a recipe you must try. These chocolate chip cookie sticks have a lightly crisp outer layer and are soft and chewy in the middle, just like the traditional cookies we loved so much. (Gluten-free, grain-free, dairy-free, Paleo)

    baking pan with rows of chocolate chip cookie sticks topped with chocolate chips

    Cutting them into sticks is not only unique, it is also a super fun way to eat and serve them to guests.

    The only thing I would suggest you change in this recipe is the amount of sweetener added . Taste the batter before you baking and if you like your cookies sweeter, adjust the amount added to your liking.

    Also, do not skip the freezing step below. Freezing the batter prior to baking will stop your cookies from spreading too much while in the oven, and it will also make it much easier to roll the dough into a thin layer on the pan so that you can cut it into strips.

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    Chocolate Chip Cookie Sticks

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    4.7 from 3 reviews
    Recipe by Adriana Harlan
    Servings :25
    Prep :25 mins
    Cook :15 mins
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    Ingredients

    • 1 ½ cups blanched almond flour
    • 3 tablespoons unrefined coconut sugar, or more if you like it sweeter
    • ½ teaspoon baking soda
    • pinch fine himalayan salt
    • 1 egg, room temperature
    • 2 ½ tablespoons full fat coconut milk
    • 4 tablespoons coconut oil, melted
    • 1 teaspoon vanilla extract
    • ¼ cup semisweet mini chocolate chips
    To see the brands I use, click each ingredient above or visit my Amazon shop.

    Instructions
     

    • Mix together the blanched almond flour, coconut palm sugar, baking soda and salt.
    • In a separate bowl, whisk the egg, then mix in the coconut milk, coconut oil and vanilla extract.
    • Gently mix dry and wet ingredients together being careful not to over mix.
    • Freeze dough for 30 minutes.
    • Roll chilled dough in between 2 sheets of parchment paper into a rectangle of about 12-inches long by 6-inches wide and approximately ¼ inch thickness.
    • Sprinkle top with chocolate chips, and bake in a preaheated oven to 325°F for about 10-15 minutes or until the edges and top start to turn brown.
    • Remove from oven and immediately cut into 3x1-inch sticks.
    • Set pan on a wire rack to cool.

    Notes

    Store in an airtight container in the fridge.

    Nutrition per serving

    Calories: 82.9kcalProtein: 1.9gFat: 7.1gSaturated Fat: 3gSugar: 2.4gFiber: 0.7gCarbohydrates: 4.1gNet Carbs: 3.4g

    *This post may contain affiliate links and as an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy for more details.

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    About Adriana Harlan
    Hi I'm Adriana, a chocoholic who recreates classic desserts using clean, wholefood ingredients so you can indulge more healthfully. Meet Adriana →

    *Gluten-free, Paleo, Vegan dessert recipes*

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