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)
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.