Cookie Fries
If you’ve seen Cookie Fries trending on your feed, you know they are the ultimate fun dessert! But let’s be honest: most recipes taste like basic sugar. This version levels up the viral trend by using browned butter and sea salt to create a gourmet, salty-sweet snack that actually holds its shape.
Whether you are looking for a kid-friendly weekend project or a unique party appetizer, these cookie fries are crispy, chewy, and perfectly dippable.
Why You Will Love This Recipe
- Gourmet Flavor: Browning the butter adds a nutty, toasted aroma.
- Perfect Texture: Crispy on the outside, soft in the middle.
- Dippable: The 1-inch “fry” shape is made for milk, Nutella, or caramel.
- Customizable: Easy swaps for gluten-free or all-purpose flour.
- Try these fun Mini Chocolate Chip Cookies too!
Cookie Fry Texture Guide
Use this table to customize your bake time based on how you like your fries:
| Fry Style | Bake Time | Best For… |
| Shoestring (Crispy) | 14-15 minutes | Dipping in heavy sauces like Nutella. |
| Crinkle Cut (Soft/Chewy) | 12 minutes | Eating warm with a glass of milk. |
| Wedge (Thick/Gooey) | 11 minutes | Topping with ice cream as a “Fry Sundae.” |
Ingredients You’ll Need
1 stick butter
1 ½ cups gluten free flour
½ tsp baking soda
¾ cup coconut sugar (or light brown sugar)
½ tsp sea salt
1 egg
1 tsp vanilla extract
½ cup dark chocolate chips
Step-by-Step Instructions
- First, preheat your oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
- Brown the butter. Add the stick of butter to a skillet over low medium heat. Stir consistently, until the butter has turned golden brown. Then, set aside.
- In a large mixing bowl, combine the gluten free flour, baking soda, coconut sugar, and sea salt.
- Add in the browned butter (scrape those brown bits from the skillet), egg, and vanilla. Stir together.
- Fold in the chocolate chips.
- Dump the dough onto the parchment paper. Form into a large rectangle, about 1/4 inch thick.
- Place the pan in the fridge for 30 minutes.
- Then, remove from the fridge. Use a large knife or pizza cutter to cut into 1 inch wide pieces. Space out the cookie fries before baking.
- Bake for 12 to 14 minutes.
- Finally, remove from the oven. Sprinkle sea salt on top if desired. These cookie fries must cool down fully before being picked up.
Dipping Sauce “Menu”
Make it a full experience by serving your fries with these sweet condiments.
Ketchup: Seedless strawberry jam or raspberry coulis.
Mayo: Marshmallow fluff or sweetened Greek yogurt.
Frosty Dip: A small bowl of chocolate ganache or warm Nutella.
Pro Tips for Success
Flour Choice: If using gluten-free flour, ensure it is a “1:1” blend that contains xantham gum for the best structure. I love King Arthur Flour and Bob’s Red Mill for gluten free flour.
Uniform Slicing: Use a ruler if you want perfectly even fries. This ensures they all bake at the same rate.
Storage: These stay fresh in an airtight container for up to 5 days. To regain the “just baked” crunch, pop them in the air fryer for 1 minute before eating.
You May Also Like
- Vegan Chocolate Chip Cookies
- Gooey Chocolate Chip Cookies
- Oreo Chocolate Chip Cookies
- Small Batch Chocolate Chip Cookies
- Vegan Gluten Free Peanut Butter Cookies
If you make this cookie fries recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. Join my exclusive Facebook Group for a behind the scenes look. I would love for you to follow along! For more ideas, check out these Dessert Recipes.
Get the Recipe: Cookie Fries
Ingredients
- 1 stick unsalted butter
- 1 ½ cups gluten free flour
- ½ tsp baking soda
- ¾ cup coconut sugar, or light brown sugar
- ½ tsp sea salt
- 1 egg
- 1 tsp vanilla extract
- ½ cup dark chocolate chips
Instructions
- First, preheat your oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
- Brown the butter. Add the stick of butter to a skillet over low medium heat. Stir consistently, until the butter has turned golden brown. Then, set aside.
- In a large mixing bowl, combine the gluten free flour, baking soda, coconut sugar, and sea salt.
- Add in the browned butter (scrape those brown bits from the skillet), egg, and vanilla. Stir together.
- Fold in the chocolate chips.
- Dump the dough onto the parchment paper. Form into a large rectangle, about 1/4 inch thick.
- Place the pan in the fridge for 30 minutes.
- Then, remove from the fridge. Use a large knife or pizza cutter to cut into 1 inch wide pieces. Space out the cookie fries before baking.
- Bake for 12 to 14 minutes.
- Finally, remove from the oven. Sprinkle sea salt on top if desired. These cookie fries must cool down fully before being picked up.
Notes
- Feel free to use all purpose flour if you aren’t gluten free.
- Browning the butter adds such a great caramel flavor! Regular melted butter works too.
- Allow the dough to chill. This makes it easier to slice into fries and prevents the fries from spreading too much.
- Store leftovers in an airtight container for up to 5 days at room temperature.