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Vegan cookie fries with chocolate peanut butter dip! These chocolate chip cookie fries are crunchy on the outside with a soft chewy center. Perfect for dipping! Cookie fries recipe | Plant Based Cookie Fries #vegandessert #vegancookies #vegancookierecipe

Cookie Fries

These cookie fries are crispy on the outside, soft on the inside—perfect for dipping into a sweet sauce like this peanut chocolate dip. They're vegan too! I highly recommend whipping these up for your next party or get-together!
Course Dessert, Snack
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Chill 30 minutes
Total Time 1 hour 5 minutes
Servings 26
Calories 118kcal
Author Rachel


  • oven


For the Cookie Fries:

  • 4 tablespoons ground flax seeds or chia seeds
  • 6 tablespoons water
  • ¼ cup creamy peanut butter or any creamy nut butter
  • ¼ cup soy milk or any non-dairy milk
  • ¼ cup coconut sugar
  • 2 teaspoons maple syrup or agave syrup
  • ¼ teaspoon vanilla extract
  • teaspoon salt
  • 2 cups whole wheat pastry flour or all-purpose flour
  • ⅓ - ½ cup dairy-free dark chocolate chopped, or chocolate chips

For the Chocolate Peanut Butter Dip:

  • cup creamy peanut butter
  • ½ cup soy milk
  • 2 tablespoons dairy-free dark chocolate


  • In small bowl, combine water and chia seeds. Set aside for 5-10 minutes to allow to thicken up.
  • Warm up the soy milk and peanut butter if cold by microwaving for 10-20 seconds together. Then thoroughly mix together in a large mixing bowl.
  • Add in the coconut sugar, maple syrup, vanilla, and salt. Whisk well to combine.
  • Slowly add in the flour while mixing to ensure the flour is evenly distributed. The dough may seem a little dry. This is normal as the dough will be less sticky than traditional cookie dough. If you feel it is too try add a small splash of milk.
  • Fold in the chocolate, then place dough in the refrigerator for 30 minutes to chill.
  • Preheat oven to 325°F (160°C). Line a baking sheet with parchment paper or silicone baking mats. Roll out the dough to be ¼ inch thick. Cut into about 26 strips that are ¼-inch wide and 4 inches long. Place strips on each baking sheet and bake for 20-22 minutes, until crunchy on the outside.
  • Meanwhile, make the dipping sauce by adding the peanut butter and soy milk to a microwavable safe dish and microwave for 15-30 seconds. Mix together until smooth. Then stir in the chocolate until it has melted and evenly distributes.
  • When the cookie fries are done, allow to cool for 10 minutes. Then dip in the sauce and enjoy!


Calories: 118kcal | Carbohydrates: 14g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 1mg | Sodium: 52mg | Potassium: 133mg | Fiber: 2g | Sugar: 4g | Vitamin A: 27IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 1mg