My cocoa-vanilla sticks were created especially for the beginning of autumn.
The Squills in the fields are in peak bloom which marks the beginning of the fall.
The days get shorter,
The edges of each day turn chiller,
And tea mugs make their way out of the kitchen and into sweet fingers that hug them.
My cocoa-vanilla sticks make the ultimate dip in a warm indulging mug.
This bite is so sweet and addictive, that you’ll just bite continuously.
The bite is crispy and full of crunchiness,
It’s sweet and subtle,
Its beauty is mesmerizing,
It gives in to any sip we’ll have beside it,
And it’s the funnest thing you’ll do for you and your children.
Four main ingredients will turn your weekend to easygoing and sweet.
This recipe is easy, quick and just the funnest 🙂
It’s true that we just now finished with the holidays,
But we will never give up the sweets 🙂
Happy and joyful days filled with sweets to us all 🙂
Ingredients: suitable for about 30-35 sticks
- ½ cup almond butter (For alternatives, have a look at “A little extra from me”)
- ⅓ cup maple syrup
- A pinch of salt
- 1-1¼ cups oat flour (For alternatives, have a look at “A little extra from me”)
- ½ teaspoon baking powder
- 1 heaping tablespoon cocoa
- Preheat the oven to 350°F (175°C) on turbo mode.
- In a mixing bowl, pour all liquid ingredients, almond butter, maple syrup, salt and mix well.
- Add oat flour and baking powder into the bowl and mix well into a sticky mixture. I recommend using a spoon first and once crumbs of dough are formed continue to mix by using your hands, creating a slightly sticky ball of dough. In case the mixture is too sticky and moist add 2-3 tablespoons of flour and stir until the dough is easy to work with.
- Divide the dough to two bits- one bit should be bigger than the other.
- Place the small bit in a small bowl and spread the cocoa on top. Mix and implement the cocoa in the dough while using your hand or a spoon, and create a small ball of dough.
- Put two dough balls on the parchment paper and mix between them a little. Create a mesmerizing swirl of the two colors of the dough and turn the two balls into one ball of dough.
- Roll out the dough between two parchment papers until it’s thin, try to make it as even as possible so the cookies won’t burn in the oven.
- Peel away the top sheet of parchment paper and leave the dough on the bottom parchment paper.
- Using a pizza cutter or a big knife cut the dough that we rolled out into sticks. First cut long stripes and then divide the dough to 3 bits (Have a look at my pictures to see the shape, though any other form of cutting would work, such as squares or triangles).
- Move the dough with the parchment paper to the baking pan and bake for between 6-10 minutes. Check the cookies after 5 minutes, they should appear dry and a little tanned, if they don’t give them another minute or two.
- Take out of the oven, they will stiffen only once cooled. Now is a good time to go over the cuts we’ve done with a knife, they should separate from one another easily.
Cool for a little while and serve 🙂
A little extra from me:
- Can be kept on the counter in a sealed box / jar for up to 4 days.
- I recommend not substituting maple syrup. In case you’re still interested to do so it can be substituted for date honey. The date honey will color the mixture, so while baking the dough with date honey paying extra attention is required.
- Kindly note that the date honey will completely change the cookie’s texture to a completely different one.
- Oat flour can be substituted for 1½ cups almond flour.
- almond butter can be substituted for peanut butter / cashew butter, you should take under consideration that the spread’s flavor is noticeable. To achieve the best outcome use the almond butter.
- Click here to see how to grind oat flour at home.