Gluten-Free Chocolate Chip Cookie Sticks

These gluten-free chocolate chip cookie sticks turn a soft brown-sugar cookie dough into long, narrow cookies. Small chocolate pieces make that shape easier to form. The aim is a golden edge with a chewy center, so there is no need to bake until the entire stick feels firm in the oven.

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Chill, shape, then freeze

The first refrigerator rest makes the dough easier to handle. Shaping happens while it is firm but still workable, and the longer freezer rest happens afterward. Skipping either stage makes sticky dough and excessive spreading more likely. Keep the sticks covered while they chill.

Use parchment as a shaping tool

The folded sheet keeps the scraper from dragging directly through the dough. Apply even pressure and lengthen the stick gradually, keeping its thickness reasonably uniform. Shorter, thicker sticks will bake differently from very thin ones, so try to make the batch consistent.

Straighten at the halfway point

The initial bake lets the sticks spread and start setting. A gentle nudge along both sides then restores their narrow outline before the final minutes in the oven. Work carefully around the hot tray and avoid pressing down on the tops. Cooling on the tray gives the centers time to become stable.

Gluten-free ingredient checks

Weigh the flour and use a plain gluten-free blend rather than swapping in a single nut or coconut flour. Omit the listed xanthan only where the ingredient line says to do so. Check the labels on baking powder, chocolate, spices and other packaged ingredients, and use clean tools and surfaces to avoid cross-contact.

For label guidance, read the FDA explanation of gluten-free food labeling. Contains: Egg and milk; chocolate may contain soy. Check all labels.

Serving and storage

Keep cooled sticks in an airtight container at room temperature for up to 1 week.

For another baking project, try our gluten-free pumpkin roll, or browse the DayTasty recipe collection.

Sophie Parker

Gluten-Free Chocolate Chip Cookie Sticks

These gluten-free chocolate chip cookie sticks turn a soft brown-sugar cookie dough into long, narrow cookies.

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Prep Time 30 minutes mins

Cook Time 13 minutes mins

Servings: 18 cookie sticks

Ingredients Method Notes

Ingredients

  

• 115 g unsalted butter softened
• 175 g light brown sugar
• 1 large egg room temperature
• 1 tsp vanilla extract
• 240 g plain gluten-free flour blend
• 8 g cornstarch
• 1/2 tsp baking soda
• 1/4 tsp baking powder
• 1/2 tsp xanthan gum; omit if already in the blend
• 1/2 tsp salt
• 150 g chocolate chips or chopped chocolate

Method

 

1. Beat butter and brown sugar until lighter. Add the egg and vanilla. In another bowl combine flour, cornstarch, baking soda, baking powder, xanthan and salt; mix into the butter mixture.
2. Chop the chocolate fairly small so it does not obstruct shaping. Mix most into the dough, reserving a little for the tops. Cover and refrigerate 20–30 minutes, until less sticky but still scoopable.
3. For each stick, place about 2 tbsp dough on parchment and fold the paper over it. Hold the lower sheet steady and use a bench scraper against the folded paper to gently elongate the dough into a 6–7-inch / 15–18 cm cylinder. Make 18. Cover and freeze at least 30 minutes.
4. Heat a conventional oven to 350°F / 180°C. Place the frozen sticks on lined trays at least 1 3/4 inches apart. Bake 8 minutes, then use two straight-edged scrapers or butter knives to gently straighten their sides. Add the reserved chocolate.
5. Bake another 4–5 minutes, until golden with deeper-colored edges. Cool 5–10 minutes on the tray before transferring to a rack.

Notes

Refrigerate 20–30 minutes, then freeze shaped sticks at least 30 minutes
Keep cooled sticks in an airtight container at room temperature for up to 1 week.
Contains: Egg and milk; chocolate may contain soy. Check all labels.
Weigh flour. Check labels and prevent gluten cross-contact.