Vegan Cookie Fries Gluten-Free Recipe (2024)

Vegan Cookie Fries are easy to make, totally delicious, and these are also gluten-free! They’re made even better with mini-chocolate chips!

Cookie Fries are crispy, shortbread-like long cookies that are firm and crunchy enough to use in dipping sauces like fruit sauce or chocolate syrup.

They’re a specialty sort of thing that is famously available at Disney but also from a few other places like THIS one for $55 a pound!

So, they’re hard to find in the normal version, so I suspected they’d be impossible to locate in a vegan and gluten-free version. And I was right. So I made my own and they’re delicious! Here’s how!

How to Make Vegan Cookie Fries

This is a small-ish batch. I doubled it and used two 8″x8″ pans because I had kids to share with. This recipe can be easily doubled just by doubling the ingredients.

Step 1: Greasing and Papering the Pan

We don’t want these to stick and we also want to be able to cut them without scratching the heck out of our pan. So, we both butter the bottom, then add a layer of parchment paper, and then butter the parchment paper. This is a good idea for most baked things if you want them to come out of the pan nice and easy.

Using your favorite vegan butter, grease the bottom of an 8″x8″ baking pan.

Cut a sheet of parchment paper to just fit the bottom of the pan and place it on top of the butter.

Then butter the parchment paper as well. Set pan aside.

In a medium mixing bowl, add your gluten-free flours. I used a mix of potato flour, tapioca starch, rice flour, and corn starch. But use whatever you have on hand. This can also be made with regular flour. Just use the same amount of flour and omit the flax and xanthan gum.

Gluten-free flours each have different characteristics, which is what makes GF baking so interesting, challenging, and frustrating! I chose these because I wanted a light cookie that would also stick together.

Ground flaxseed and xanthan gum help this all stick together.

Then cream together the butter, applesauce, and water.

Mix in the dry ingredients just until well blended. I used a stand mixer. As you can see, I used the wire whisk attachment because I can’t find the paddle one. Use what you have or even mix it up by hand with a wooden spoon.

Sometimes I do that just because it’s enjoyable and not just because I’ve lost my kitchen utensils.

Blend in the mini chocolate chips. I used Enjoy Life Mini Chocolate Chips. I like that brand because I know they’re vegan and GF without having to search ingredients.

Spread evenly in the bottom of the buttered and papered baking pan.

Use a piece of plastic wrap to cover the dough and just spread it out with your hands.

It’s easy and mess-free! Do spread the cookie fries dough as evenly as possible to allow even cutting.

I don’t have a waffle edged knife or cutter (or maybe I do but it’s hiding out with the paddle blade for the mixer) so I used a regular knife. Which made these look kind of like a “steak fries” version of cookies fries. If you do have a waffle edged knife it can make these look like crinkle-cut fries, which is kind of cool. If not, don’t worry about it.

Then bake at 325 degrees F for 30 minutes.

Once the cookies have baked a cooled for a few minutes, cut again along the same lines. This is where having the parchment on the bottom helps prevent scraping the pan.

Place on a rack to cool for about a half-hour.

Allow the cookie fries to cool completely before dipping in sauces.

Boysenberry sauce was the favorite here but strawberry sauce or syrup, chocolate syrup, any fruit sauce or syrup, etc., would be delicious.

That’s it. So simple! Kids love these and they’re crispy-ish like shortbread or biscotti and so make a great adult treat with a cup of tea.

OK, here’s the recipe!

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Want a Delicious Chocolate Syrup for Dipping? Try this!

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Vegan chocolate syrup is so easy and quick to make. It’s not health food, but it’s better tasting and healthier than store-bought. Less expensive, too!

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