Get the Recipe: Cookie Fries
Cookie Fries are buttery cookie sticks with crisp edges and a soft, chewy center. They taste rich and sweet with hints of caramel, vanilla, and melted dark chocolate. Perfect for dipping, sharing, and enjoying warm or cooled as a fun dessert!
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.
Calories: 191kcal, Carbohydrates: 24g, Protein: 2g, Fat: 11g, Saturated Fat: 6g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Trans Fat: 0.3g, Cholesterol: 34mg, Sodium: 168mg, Potassium: 8mg, Fiber: 2g, Sugar: 7g, Vitamin A: 255IU, Calcium: 14mg, Iron: 1mg