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Close up of Vegan Almond Shortbread Cookie Sticks

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

Description

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

Ingredients

Scale

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)

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.

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

Find it online: https://monkeyandmekitchenadventures.com/vegan-almond-shortbread-cookie-sticks/