Salted chocolate chip cookie sticks are perfectly sweet and salty, and go so well with a cup of cocoa! These gluten free treats are golden brown and crisp on the edges.
Preheat the oven to 375 degrees F. Line a 9x13 pan with parchment paper, letting some hang over two sides of the pan.
Place the vegan buttery spread and sugars in a mixing bowl, and beat on medium speed until smooth.
Add the applesauce and vanilla extract and mix until combined.
Add the flour, baking soda, and salt, and mix on medium speed until combined. Stop the mixer and stir in the dairy free chocolate chips.
Press the dough into the prepared pan, making sure it is even and goes to the edges of the pan.
Bake at 23-26 minutes until golden brown. Cool for one hour.
Preheat oven to 325 degrees F. Lift the cookie out of the pan. With a sharp knife, slice in half lengthwise, then slice each half into 18 sticks.
Place the sticks back on the cookie sheet, cut side down.
Bake at 325 degrees F for about 12 minutes or until edges are dry. Sprinkle with coarse salt if desired.
The cookies will crisp up a bit more as they cool. Store leftover cookies in an airtight container.
Nutrition facts are for one cookie stick.
Store cookies in an airtight container or ziploc bag. They should stay fresh for 3-4 days.
If you aren't gluten free, feel free to use regular all-purpose flour.
I don't recommend grain free flours like coconut flour in this recipe.