(Paleo) Choc Chip Cookie Sticks

(Paleo) Choc Chip Cookie Sticks

Ingredients

Makes about 24 sticks

1 ½ cups / 5.1 oz / 145 gr almond flour/meal

3 tablespoons raw coconut palm sugar

1 free-range organic egg

2 ½ tablespoons almond milk (or any other milk of your choice)

4 tablespoons butter (or coconut oil), melted

½ teaspoon baking soda

1 teaspoon vanilla extract

A pinch fine grain sea salt

¼ cup / 1.76 oz / 50 gr dark chocolate chips

Directions

In a large bowl combine almond flour, coconut sugar, baking soda and salt.

In another bowl whisk the egg, almond milk, butter and vanilla extract.

Mix together wet ingredients and dry ingredients until a cookie dough forms, do not overmix. Wrap the dough into a plastic wrap and refrigerate for at least 30 minutes.

Preheat oven to 325°F (160°C) and place a rack in the middle.

Place chilled dough between 2 sheets of parchment paper and with a rolling pin roll into a rectangle about ¼-inch thick and 12 inches per 8 inches wide.

Sprinkle chocolate chips on top and gently press them down into the dough. Bake in the oven for 10 to 12 minutes or just until the edges start to turn golden brown.

Take the cooked dough out of the oven and with a sharp knife immediately cut the cookie dough into sticks (you might need to clean the knife’s blade a couple of times while you’re cutting the dough).

Place the baking sheet on a rack to allow cookie sticks to cool completely.