Vegan Almond Shortbread Cookie Sticks! The texture sits beautifully between a crunchy biscotti and a classic shortbread, delivering a satisfying snap.

These Vegan Almond Shortbread Cookie Sticks are the epitome of light, nutty bliss, delivering a delicate almond flavor. Each bite offers just enough sweetness to satisfy a craving without overpowering the buttery richness. Perfect for holiday cookie tables, festive cookie exchanges, or everyday indulgence, these cookie sticks add an elegant, seasonal charm to any platter.

Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.

Hi there, Ameera here!

We devoured these cookie sticks like our lives depended on it! They’re irresistibly delicious, with that unmistakable almond aroma and a whisper of sweetness that keeps you reaching for another bite. If you’re looking for a show-stopping snack to share at gatherings or to tuck into gift boxes, this recipe is a winner.

Trust me, you gotta give this one a try—they disappear from the cookie tin in record time, leaving friends and family asking for the recipe. Pro tip: pair them with a cup of coffee or a festive latte to amplify the almond aroma, and don’t be afraid to get creative with toppings like sliced almonds or a light dusting of WFPB powdered sugar for a beautiful holiday finish.

Tips for Success:

• Flavor Profile: These Almond Shortbread Cookie Sticks have a delicious and light almond flavor. They are lightly sweet. These cookie sticks are a delightful mix between a crunchy biscotti and shortbread. They make for the perfect holiday cookie table, cookie exchanges, or every day.
• Skill Level: This recipe is somewhat advanced as the baker needs to fully understand the feel of the dough when determining when it is ready to flatten into a disk where it will hold together adequately before slicing.
• Short Bench Scraper is a Must for Cookie Stick Formation: The small bench scraper allows you to cut down into cookie sticks in ONE press. Slicing will create drag and ruin the cookie sticks.
• Patience: These cookie sticks are beautiful and delicious. However, in order to ensure their beauty, you must have patience by ensuring the cookies are cut symmetrical, thin, and laid straight onto the baking sheet.
• Finely Chopped Oats: Place the rolled oats into a food processor and pulse off and on for approximately 30 to 45 seconds. This will break down the rolled oats into fine pieces. This makes for a better ‘mouthfeel’ versus biting into whole rolled oats. If you do not have a food processor, you can finely chop them up with a sharp chef’s knife on a cutting board; however, be sure to get all the powdered pieces along with the chopped oats. A food processor works best because you will have finely chopped oats along with some oat flour that is created via the process of blitzing them in the food processor which is perfect.
• Why are they perfect for Holidays or Cookie Exchanges: The crisp biscotti/shortbread texture allows the cookies to stay crisp and crunchy for days without losing its flavor, texture, and integrity. Additionally, if you take your time to ensure the sticks are cut evenly and straight, they make for a beautiful presentation.
• Maple Sugar: We love maple sugar. It works perfectly for WFPB baked goods due to it light color and wonderful texture. Date sugar or coconut sugar (or any dried sugar) will also work well in this recipe: however, the color of the cookie will change accordingly (darker or lighter in color) based upon the color of the sugar used. Note that sometimes, depending on the brand selected, date sugar and coconut sugar can be more granular and drier than maple sugar. If the dough simply will not come together, add a teaspoon (+/-) almond butter.
• Maple Syrup: Maple syrup cannot be substituted for the maple sugar. Maple sugar is dry and maple syrup is liquid. This recipe uses both a dry sugar and maple syrup.
• Dough: The dough should be thick and stiff, but the key to success is that it should hold its shape easily when shaped into a large disk. If it crumbles and separates while shaping, then the cookie sticks will fall apart when cutting, work a little more almond butter into the dough.
• Large Baking Sheet: We used 1 large 15 x 21 baking sheet to ensure proper spacing of the cookies. If using two baking sheets, bake only one cookie sheet at a time in the oven using the center rack position. This ensures proper heat distribution and allows the cookies to bake evenly.
• Almond Flour/Almond Butter Substitutions: This recipe was designed specifically to use almond flour and almond butter as that is the basis of the cookie (almond). There are no substitutions offered simply because it would change the cookie into something other than its original intent.
• Almond Extract: If you wish to enhance the almond flavor, feel free to use almond extract.
• Table Salt: If using table salt, you should use less table salt than the amount listed in the ingredients as sea salt crystals are larger than table salt crystals. Since table salt crystals are very fine, less table salt is required to season a dish. We would suggest starting with about 1/4 to 1/2 the amount of sea salt listed. You can always add more salt but cannot take it away. We recommend using sea salt as it is less refined than table salt.

Leftovers and Freezing:

Leftovers will generally keep 5 days at room temperature.  Store in a covered air-tight container.

These cookies freeze well.

Pantry Products:

• Almond Butter: We used Artisana Organics Raw Vegan Almond Butter.  Feel free to use your favorite raw almond butter in this recipe.  Read the label, make sure the only ingredient is raw almonds.  Do not use a salted or sweetened almond butter.
• Maple Sugar: We used Nova Maple Sugar. Feel free to use your favorite maple sugar.
• Date Sugar: If using date sugar, we have used Date Lady Date Sugar. We have not tested this recipe using date sugar; however, have found that substituting date sugar for maple sugar works well. Feel free to use your favorite date sugar.
• Coconut Sugar: If using coconut sugar, we have used Bob’s Red Mill Organic Coconut Sugar. We have not tested this recipe with coconut sugar; however, we have found that substituting coconut sugar for maple sugar works well. Feel free to use your favorite coconut sugar.
• Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs. 

Kitchen Equipment:

• Large 15 x 21 baking sheet with silicone pad or 2 regular baking sheets
• Parchment paper (or silicone pads)
• Stainless steel short bench scraper

If you try these delicious cookies, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.

Almond Shortbread Cookie Sticks

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• Author: Monkey and Me Kitchen Adventures
• Prep Time: 25 Minutes
• Cook Time: 17-20 Minutes
• Total Time: 45 Minutes
• Yield: 36-42 Cookie Sticks 1x
• Category: Breakfast, Dessert
• Method: Oven
• Diet: Vegan

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Description

These Vegan Almond Shortbread Cookie Sticks are the epitome of light, nutty bliss, delivering a delicate almond flavor.

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Ingredients

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Dry Ingredients:

• 2 cups (6.8 oz.) almond flour
• ½ cup rolled oats, finely chopped
• 2 Tablespoons maple sugar (or coconut sugar or date sugar) *
• Pinch baking soda
• ½ teaspoon sea salt (+/-) *

Wet Ingredients:

• ¼ cup + 2 teaspoons unsweetened almond butter *
• 3 Tablespoons pure maple syrup
• 1 teaspoon vanilla
• ½ to 1 teaspoon almond extract (optional)

Optional Toppings:

• 1/3 to ¾ cup vegan chocolate chips, melted
• 1 to 3 teaspoons tahini (optional)

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Instructions

1. Preheat the oven to 350 F, middle rack.
2. Line a large 15×21 baking sheet (or 2 smaller baking sheets) with parchment paper (or silicone pad), set aside.
3. Place the all the remaining Dry Ingredients into a mixing bowl, whisk to combine.
4. Add all the Wet Ingredients to the dry ingredients and mix thoroughly with a stiff spoon to incorporate all the ingredients. This may take a few moments as initially it will feel like the dough is too dry and won’t come together, keep pressing the dough with a stiff spoon until it comes together and can hold its shape easily into a large ball without cracking or crumbling. It should not fall apart or be sticky. If it is too dry, work in ½ to 1 teaspoon more of almond butter into the dough until it rolls together into a firm ball.
5. Pick up the dough ball and flatten into a thick disk, then shape it into a square and place onto a large piece of parchment paper on the counter. Using a dough bench scraper or the side of your palm, shape the dough into a thick square.
6. Place another piece of parchment paper on top of the square of dough and use a rolling pin to roll and flatten it out into approximately 7-inches by 8-inches and 1/3-inch thick. Note: The dough will not roll easily, you will need to use a little muscle to flatten the dough into a rectangle. Use the short bench scraper to keep the sides of the dough into a rectangle.
7. Cut the dough in half (3 ½ inches) lengthwise using the bench scraper. Just make the slice through the middle of the dough lengthwise. Gently separate the two halves of dough. Then cut each half of the dough into long thin strips of dough approximately 1/3-inch thick. Cut approximately 6 cookie sticks, then pick up the dough sticks and lay them onto the baking sheet. Clean the bench scraper, then repeat until all the cookie sticks have been cut and laid out onto the baking sheet. Repeat with the second half of the dough.
8. Once all the cookie sticks have been sliced and placed on the parchment/silicone covered baking sheet. Go through the cookie sticks and make them all as straight as you can. Space them out about ½ to 1 inch apart from each other as the cookie dough sticks do not spread while baking.
9. Place in a 350 F preheated oven for 17 to 20 minutes until the cookies are firmly set and lightly browned.
10. Remove from the oven and allow them to cool on the cookie sheet until they completely cool to room temperature.
11. Chocolate Coating/Swirling: In the meantime, place the chocolate chips and tahini into a small bowl, melt the chocolate (and tahini) in the microwave for 30 seconds, then stir vigorously, continue in 10 second intervals until the chocolate chips are melted, smooth, and runny.
12. Place wax paper, parchment paper, or silicone pads onto a plate or baking sheet. Pour the melted chocolate into a small juice glass. Dip one end of the cookie stick into the melted chocolate, allowing the excess chocolate to fall off, then scrape the backside and sides of the cookie stick to remove any excess chocolate and then place the cookie stick onto the covered paper plate/baking sheet. Repeat with the remaining sticks. OR simply drizzle the tops with melted chocolate. Sprinkle with a little flakey sea salt or crushed toasted almonds on top if desired.
13. Place the plate (or cookie sheet) into the refrigerator (or freezer) to allow the chocolate to firm up, approximately 10 to 30 minutes.
14. Once the chocolate is firm, gently loosen the cookie sticks from the plate (as the chocolate may want to stick) and move to an air-tight container, store at room temperature. They also freeze well.

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Notes

Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used. 

Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

Servings:  36 to 42 cookie sticks

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