I really enjoy making these sugar-free cookie sticks because they are light, crisp on the outside, and soft in the center. I like how they pair perfectly with coffee or tea, and I appreciate that they satisfy my sweet cravings without using sugar. This recipe fits easily into my everyday routine when I want something simple and homemade.
Why You’ll Love This Recipe
I like this recipe because it uses simple ingredients and comes together quickly. I enjoy how easy the dough is to work with, and I love that the cookie sticks bake evenly without spreading too much. They feel indulgent while still being low in carbs and sugar-free, which makes them great for mindful eating.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
almond flour – 1 ½ cups
coconut flour – 2 tablespoons
powdered sugar-free sweetener – ½ cup
baking powder – ½ teaspoon
salt – ¼ teaspoon
unsalted butter, melted – ¼ cup
large egg – 1
vanilla extract – 1 teaspoon
Directions
I begin by preheating the oven to 350°F (175°C) and lining a baking sheet with parchment paper.
I combine the almond flour, coconut flour, powdered sweetener, baking powder, and salt in a mixing bowl and stir until everything is well blended.
In another bowl, I whisk together the melted butter, egg, and vanilla extract. I pour the wet ingredients into the dry mixture and mix until a soft, cohesive dough forms.
I divide the dough into equal portions and roll each piece into a thin stick shape. I place the sticks onto the prepared baking sheet, leaving a little space between each one.
I bake them for 12 to 15 minutes, watching for lightly golden edges. Once baked, I let them cool on the pan for a few minutes before moving them to a cooling rack.
Servings And Timing
I usually get 16 cookie sticks from this recipe.
Preparation time is about 10 minutes.
Baking time is around 15 minutes.
Total time is approximately 25 minutes.
Variations
I sometimes add a pinch of cinnamon or nutmeg to the dough for extra warmth. When I want a chocolate version, I mix in 1 tablespoon of unsweetened cocoa powder. For a brighter flavor, I like adding a small amount of lemon or orange zest.
Storage/Reheating
I store the cookie sticks in an airtight container at room temperature for up to three days. When I want to keep them longer, I refrigerate them for up to one week. If they lose their crisp texture, I reheat them in the oven at 300°F for a few minutes.
FAQs
Can I Make These Cookie Sticks Completely Sugar-Free?
I use a sugar-free sweetener, so there is no added sugar in this recipe.
What Sweetener Do I Prefer?
I like using powdered erythritol or a powdered monk fruit blend because they mix smoothly into the dough.
Can I Freeze These Cookie Sticks?
I freeze them in an airtight container for up to two months and thaw them at room temperature.
Why Do I Use Both Almond And Coconut Flour?
I find that combining both flours gives the best balance of structure and softness.
Can I Change The Flavor?
I often adjust the flavor by adding spices, citrus zest, or a small amount of cocoa powder.
Conclusion
I love how these sugar-free cookie sticks are easy to make, versatile, and perfect for everyday snacking. They are a reliable recipe I return to when I want a simple, low-sugar treat that still feels comforting and homemade.
