These cookie fries are one of the most fun desserts I've made in a long time. They're crispy on the edges, soft in the middle and totally perfect for dipping. Even better, these cookie fries are completely gluten free, which means everyone can grab a handful and dunk them in your favorite sweet sauce.

Cookie fries on wire rack, white plate next to chocolate sauce

Every once in a while I love taking a classic dessert and giving it a playful twist. That's exactly what these cookie fries are which is everything you love about a chocolate chip cookie, just baked into thin fry shaped sticks that are made for dipping.

The first time I made these, they disappeared almost instantly. Kids love them because they look like fries, and adults love them because they taste like buttery, chocolatey cookie perfection. So addicting too!

If you already enjoy cozy homemade treats like my Gluten Free Soft Baked Chocolate Chip Cookies or these classic Gluten Free Oatmeal Raisin Cookies, these cookie fries are another fun way to enjoy those same comforting flavors.

WHY THESE GLUTEN FREE COOKIE FRIES ARE ADDICTING

Fun to serve: Cookie fries look like a basket of fries, which makes them great for parties, sleepovers or movie nights.

Perfect for dipping: One of the best things about cookie fries is that they're made for dunking in chocolate sauce, caramel or whipped cream.

Naturally gluten free with the right flour blend: Using a good gluten free flour blend like Bob Red Mills 1:1 gluten free flour keeps these cookie fries tender while still allowing them to crisp around the edges.

Bake quickly: Because these cookie fries are thinner, they bake faster than regular cookies.

Easy to customize: Mix in chocolate chips, M&M's or even chopped nuts.

INGREDIENTS (AND WHY WE USE THEM)

Gluten free flour: I use the Bob Red Mill's 1:1 gluten free baking flour to create cookie fries that hold their shape while still tasting like classic cookies.

Butter: Adds richness and gives these cookie fries those irresistible golden edges.

Brown sugar: Adds moisture and a caramel like flavor that makes the cookies taste extra cozy.

Granulated sugar: Along with the butter helps create the crisp edges on the cookie fries.

Egg: Helps bind the dough together and gives the cookies structure.

Chocolate chips: Makes every bite indulgent!

Vanilla extract: Adds warmth and enhances the chocolate flavor.

Baking soda: Helps the cookie fries spread slightly while baking.

Salt: Balances the sweetness and deepens the flavor of the cookies.

Scroll down to the recipe card for quantities used.

HOW TO MAKE COOKIE FRIES

Step 1: To standing mixer, add butter, brown sugar and granulated sugar and mix until fluffy and light.

Standing mixer with butter, brown sugar, white sugar mixed together.

Step 2: Add egg, egg yolk and vanilla extract and mix until incorporated.

Egg, egg yolk and vanilla added to mixer.

Step 3: In separate bowl, mix gluten free baking flour, baking powder, baking soda and sea salt. Whisk until combined.

Step 4: Add half of dry ingredients to wet and mix on low, then add remaining dry ingredients. When dough forms, add in chocolate chips.

Bowl with cookie batter and chocolate chips.

Step 5: Line baking sheet with parchment paper. Spread dough about ½ inch thick then cover with plastic wrap and chill for 1 hour.

Cookie batter spread out on the cookie sheet.

Step 6: Preheat oven to 350 F. Cut dough in half then cut each half into strips ¾-1 inch wide. Place strips on parchment paper leaving 3 inches of space between.

Cookie dough on sheet pan being cut with bench scraper

Step 7: Place baking sheet in oven for 8 minutes. Remove the cookie fries and using a bench scraper/knife, press the edges in to straighten or perfect their shape.

Step 8: Place back in oven for 4 more minutes then let cool for 5 minutes before transferring to a wire rack.

THE BEST DIPPING SAUCES FOR COOKIE FRIES

One of my favorite things about cookie fries is creating a little dessert "dipping bar." Some of my dipping sauces that I include are:

Warm chocolate sauce
Salted caramel sauce
Marshmallow fluff
Vanilla frosting
Melted peanut butter
Whipped cream

It reminds me of the same cozy dessert feels I get when I serve my Gluten Free Chocolate Chip Snowball Cookies or Gluten Free Hot Cocoa Cookies for a holiday gathering.

FUN VARIATIONS FOR GLUTEN FREE COOKIE FRIES

Once you try the base recipe, you can switch up with different flavors.

Extra Chocolate: Add cocoa powder to the dough.
Peanut butter: Swap some butter for peanut butter or your favorite nut butter.
Sprinkles: Mix in colorful sprinkles into the dough.
Cookies and cream: Add chopped gluten free oreos.

If you love experimenting with cookies, these are just as fun to make as my Gluten Free Soft Baked Chocolate Chip Cookies or these chewy Gluten Free Oatmeal Raisin Cookies.

EMILY'S TIPS

Use parchment paper. This prevents sticking and helps with even baking. You will need additional paper for when transferring after chilling to oven.

Use a sharp knife or bench scraper to form cookies. Either tool will help you shape these cookies so they don't run.

Try to keep the cookie fries evenly sized. This helps them bake up well. They also need to be at least 3 inches apart so work in batches.

Bake until just golden. Overbaking can make them too crisp. 12 minutes is just right for my oven. Adjust accordingly.

Let them cool slightly before moving to cookie rack. They start to firm up as they cool for about 5 minutes.

A hand dipping cookie fries in chocolate sauce.

STORAGE AND FREEZING INSTRUCTIONS

Storage: Store cookie fries in an airtight container at room temperature for up to 4 days. To bring them back to life, warm them in the oven for a few minutes.

Freezing baked cookie fries: Let them cool completely then place in a freezer safe bag or container for up to 2 months.

Freezing cookie dough: Roll the dough into fry shapes, freeze on a baking sheet, then transfer to a freezer bag. Bake directly from frozen, adding an extra few minutes to crisp up.

FAQ's

Why are my cookie fries spreading too much?

This can happen if the dough is too warm. Chilling the dough briefly can help with this.

What's the best flour for gluten free cookie fries?

A 1:1 gluten free baking flour blend like Bob Red Mills works best.

Can I use different mix-ins?

Absolutely, we like to use mini chocolate chips, sprinkles, chopped almonds and sometimes crushed gluten free oreos.

Can I make them dairy free?

Yes, use a dairy free butter and dairy free chocolate chips.

Gluten free cookie fries on white plate.

I hope you give these Gluten Free Cookie Fries a try! If you do give this recipe a try, please let me know!

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Gluten Free Cookie Fries

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Author: Emily
Total Time: 1 hour 42 minutes
Yield: 16 1x
Diet: Gluten-Free

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Description

Ingredients

Scale

1 ¾ cups 1:1 gluten free baking flour (Bob Red Mill)
⅔ cup light brown sugar
⅓ cup + 1 tbsp granulated sugar
1 large egg
1 egg yolk
7 tbsp unsalted butter, melted and cooled
1 tsp vanilla extract
1 tsp baking powder
½ tsp baking soda
½ tsp sea salt
½ cup chocolate chips

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Instructions

In a large bowl of a standing mixer add in butter, brown sugar and granulated sugar. Mix using the paddle attachment until light and fluffy.
Add in egg, yolk and vanilla extract mixing until evenly incorporated.
In a separate bowl, add the gluten free baking flour, baking powder, baking soda and sea salt. Whisk well to combine all ingredients.
Add half the dry ingredients into the bowl with the wet and mix on low, add in the remaining dry ingredients once absorbed. When the cookie dough comes together add in the chocolate chips and mix until evenly distributed.
Line a baking sheet with parchment paper and spread the dough out shaping into a rectangle about ½ inch thick. The dough should be soft and spreadable. Cover with plastic wrap and refrigerate for at least 1 hour.
Preheat oven to 350 F and place cookie dough onto work surface. Add another sheet of parchment paper on to the baking sheet. Using a large knife or bench scraper straighten the outside edge of the dough rectangle. Cut the dough in half then cut each half into strips about ¾-1 inch wide. Cleaning off the knife in between each cut. Carefully pull strips off one at a time and place onto the prepared baking sheet about 5 or 6 strips at a time. Be sure to leave 3 inches of space between. If the dough is no longer cool and sticking to the parchment paper, place in refrigerator for another 30 minutes until firm.
Place baking sheet on middle rack in preheated oven. After 8 minutes, remove the cookie fries and using your bench scraper or knife press the edges in to straighten them and perfect their shape as they will spread quite a lot and lose their shape.
Place back in oven for 4 more minutes. If you want thinner cookie fries, cut the strips lengthwise in half immediately after baking. Continue this process until all the cookie fries are baked. Cool for 5 minutes then transfer to a wire rack.
Serve with dessert dips like chocolate ganache, caramel, whipped cream or fluffy. Enjoy!

Notes

Use parchment paper. This prevents sticking and helps with even baking. You will need additional paper for when transferring after chilling to oven.
Use a sharp knife or bench scraper to form cookies. Either tool will help you shape these cookies so they don't run.
Try to keep the cookie fries evenly sized. This helps them bake up well. They also need to be at least 3 inches apart so work in batches.
Bake until just golden. Overbaking can make them too crisp. 12 minutes is just right for my oven. Adjust accordingly.
Let them cool slightly before moving to cookie rack. They start to firm up as they cool for about 5 minutes.
Storage: Store cookie fries in an airtight container at room temperature for up to 4 days. To bring them back to life, warm them in the oven for a few minutes.
Freezing baked cookie fries: Let them cool completely then place in a freezer safe bag or container for up to 2 months.
Freezing cookie dough: Roll the dough into fry shapes, freeze on a baking sheet, then transfer to a freezer bag. Bake directly from frozen, adding an extra few minutes to crisp up.

Prep Time: 30 minutes
1 hour chill time:
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American