Cookie Fries

These cookie fries are crispy on the outside, soft on the inside—perfect for dipping into a sweet sauce like this chocolate peanut butter dip. They’re vegan too! I highly recommend whipping these up for your next party or get-together!

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Cookie fries have been trending ever since Disney Parks released their plant-based cookie fries recipe. However, theirs requires ingredients that I would consider uncommon (who keeps molasses around?) so I decided to recreate it with my own version of vegan cookie fries (cookie sticks?) with ingredients you probably already have on hand!

Ingredients to make cookie fries

• whole wheat pastry flour (you could also use all-purpose flour – see below for how to replace)
• coconut sugar or your preferred granulated sugar
• nut butter of choice – I used peanut butter
• plant milk of choice – I like soy milk
• vanilla extract
• ground flax seeds or chia seeds
• maple syrup or agave syrup
• salt
• dairy-free dark chocolate

Replacing whole wheat pastry flour with all-purpose flour

Whole wheat pastry flour is made from soft white wheat berries and has a lighter, less dense quality to it compared to regular whole wheat flour. This makes it a better candidate for baked goods than traditional whole wheat flour.

I like using whole wheat pastry flour for the added benefit of additional fiber and nutrients you get with it as opposed to regular refined white flour, but I understand not everyone is a health junky like me.

If replacing all of the whole wheat pastry flour with all-purpose flour, I would recommend adding an additional 1-2 tablespoons of all-purpose flour.

Alternatively you can use a blend of 50% whole wheat pastry flour and 50% all-purpose flour if you still want the additional nutritional benefits of whole wheat flour without as much of the whole grain taste.

The Dough

The cookie fry dough is going to be less sticky than traditional cookie dough. This is important because it needs to hold its fry shape. This is also why the dough needs to chill for 30 minutes. This allows it time to firm up even more which will reduce the amount of “spread” it has while it bakes.

Shaping your fries

You can use either a rolling pin or the palm of your hands to flatten out the dough. You want it to be about 1/4 thick and 4 inches wide. Then slice with a sharp knife into 1/4 inch thick fries. Mine made about 26 fries.

I find this much easier than scooping and rolling out balls to make individual cookies. Cookie fries might become my new favorite form of cookie just for that reason. And also because of its ‘dippability’. I just coined that term 😛

The dipping sauce

I think a dipping sauce is absolutely necessary to pair with these cookie fries. Otherwise, aren’t we just eating oddly shaped cookies? Plus, fries always need a dip right? Who eats plain fries?!

This dip comes together with just 3 simple ingredients: nut butter, plant milk, and chocolate. It’s the perfect match for these chocolate chip cookie fries!

If chocolate isn’t your thing or you need a nut-free version, try this tahini caramel sauce instead! You can still add cocoa powder to make it chocolatey if desired!

Other Sweet Treats you might like

If you want more fun and creative sweet treats check these out:

• This Snickerdoodle Mug Cake recipe is so satisfying when you want a sweet treat with minimal effort!
• For a refreshing summertime dessert, make a Watermelon Dessert Pizza!
• Oat Flour Chocolate Chips Cookies are (dare I say) better than regular chocolate chip cookies. They’re quickly devoured by all!

If you enjoyed this recipe please leave a comment below and give it 5 stars! Or on Pinterest (don’t forget to follow me!) you can now add pictures into reviews, too, and be sure to help me share on facebook!

This is proof that eating plant-based is anything but boring! But don’t take my word for it, try it out yourself! The Health My Lifestyle Meal Planner makes eating plant-based/vegan ridiculously easy with delicious, wholesome recipes designed to save you time and money. Check it out here.

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