Kid Approved & Diabetic Friendly

Chocolate Chip Cookie Sticks

Lately, I’ve been seeing all of these yummy recipes popping up for Christmas cookies that have left me drooling on my keyboard. I am so excited for the holidays and all of the delicious food that comes with it! More of those types of recipes to come, but for today I am sharing a good old fashioned chocolate chip cookie recipe. With a twist…they’re cookie sticks, and, of course, a lower carb version of the traditional chocolate chip cookie.


I’ll be quite honest and say my experience baking with almond flour has been pretty hit or miss, so I am always a little leery when I try a new recipe that calls for it. However, I couldn’t have been more pleased with how these turned out! They turned out absolutely fabulous and my entire family loved them!

In fact, C came in as I was writing this post and said, “Oh, those were sooo good! Will you make them again, mom?” I think it’s safe to say they left an impression on him. Because they were being consumed so quickly by my family, I made sure to hide a few to pack in C’s lunch the next day. In case you were wondering, that was a totally necessary move to ensure he got one for lunch. There were not any left come morning!


Also, a little “trick” I’ve found when making cookies is to use mini chocolate chips instead of the regular sized ones. When dealing with chocolate chips my kids are more impressed with having lots of chocolate chips on their cookies vs. having bigger ones. It tricks them into thinking they are getting more chocolate chips.

So, if you’re in need of a little treat, I urge you to try this recipe!

Chocolate Chip Cookie Sticks

Yield: Approximately 24 cookie sticks

Serving Size: 1 cookie stick


  • 1½ cups almond flour
  • 3 Tablespoons raw coconut palm sugar (or more if you like it sweeter)
  • ½ teaspoon baking soda
  • Pinch of salt
  • 1 egg, room temperature
  • 2½ Tablespoons coconut milk
  • 4 Tablespoons coconut oil, melted
  • 1 teaspoon vanilla extract
  • ¼ cup chocolate chips (I used mini)


  1. Mix together the almond flour, coconut sugar, baking soda and salt.
  2. In a separate bowl, whisk the egg, then mix the coconut milk, coconut oil and vanilla extract.
  3. Gently mix dry and wet ingredients together to form a batter, being careful not to over mix or the batter will get oily and dense.
  4. Freeze dough for 30 minutes.
  5. Roll the 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.
  6. Sprinkle with chocolate chips on top and bake at 325°F for about 10-15 minutes or until the edges and top start to turn brown.
  7. Immediately cut the cooked dough into 3×1-inch sticks and set the pan on a wire rack to cool.


Each serving (1 cookie) has approximately 4.8g of carbs and 0.8g of dietary fiber. Total NET CARBS= 4g.

82.5 Calories; 6.7g Total Fat; 1.8g Protein; 4.8g Carbohydrate; 0.8g Dietary Fiber; 3.4g Sugar; 7.7mg Cholesterol; 39.8mg Sodium.

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  1. I made these for the kids yesterday and they LOVED them! I’m making up a double batch tonight to get ready for Thanksgiving with the extended family (out of town) – I’m hoping I can use them as an “alternate” treat (since I’m sure we’ll be surrounded by desserts!). Thanks so much for this!


  1. Speed Locksmith

    Chocolate Chip Cookie Sticks – Finger Prickin’ Good

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