Gluten-Free | Grain-Free | Refined Sugar-Free | Vegetarian | Paleo Option | Dairy-Free Option | Sugar-Free Option
Healthy chocolate chip cookies shaped like French fries? I know, it sounds almost too good to be true, but these Chocolate Chip Cookie Fries are every bit as fun as they look! Golden and buttery, with little pockets of dark chocolate and a light sprinkle of flaky sea salt, they’re made for dipping and sharing.
And here’s something I especially love about them: you can make your cookie fries thin and crispy or thicker and chewy! One simple recipe, two deliciously different textures. Want to know the little trick? I’ll show you how in my Crispy or Chewy? Choose Your Cookie Fries Texture section below.
These gluten-free cookie fries are made with almond flour, a little tapioca flour and natural almond butter instead of traditional wheat flour. I love using my homemade almond butter for an extra rich, nutty flavor, while browned butter adds that deep, toasted, almost caramel-like flavor that makes these brown butter cookie fries so delicious. Add coconut sugar and dark chocolate chips, and you have everything I love about almond flour chocolate chip cookies, just in a much more playful shape.
They’re also grain-free and refined sugar-free chocolate chip cookies, with no traditional wheat flour or refined white sugar. And if you follow a Paleo diet, they’re easy to adapt with a few simple swaps. I’ve included everything in the dietary adaptations section below.
Then comes the best part: dipping! I love mine with my homemade Refined Sugar-Free Raspberry Jam because that bright, sweet-tart raspberry flavor is so good with the buttery chocolate chip cookies. But you can also serve them with raspberry cream, melted chocolate or whatever sweet dip you love. Fun to make, delicious to share and definitely not your everyday chocolate chip cookies!
Crispy or Chewy? Choose Your Cookie Fries Texture!
One delicious recipe, two completely different textures! Love your chocolate chip cookie fries thin and crispy, or thick and chewy? The choice is yours!
→Thin & Crispy:Beautifully golden, with crisp edges and a delicate crunch. A little extra butter and a quick chill do the trick!
→Thick & Chewy:Golden on the outside, thicker and wonderfully soft and chewy in the center. Just give the dough a longer chill!
It’s such a simple little trick! You’ll find the exact butter amounts and chilling times in the recipe card below.
Why You’ll Love These Chocolate Chip Cookie Fries
✔️ Crispy or Chewy, You Choose! Two delicious textures, depending on how you prepare and chill the dough.
✔️ Irresistible Brown Butter Flavor: Rich, nutty and beautifully caramel-like, making every bite extra delicious.
✔️ Gluten-Free & Grain-Free: Made with almond flour and tapioca flour instead of traditional wheat flour.
✔️ Refined Sugar-Free: Sweetened with coconut sugar and brown monk fruit, with sugar-free dark chocolate chips.
✔️ Chocolate Chips in Every Bite: Golden cookie fries filled with delicious pockets of dark chocolate.
✔️ Perfect for Dipping: Especially delicious with my homemade Refined Sugar-Free Raspberry Jam, melted chocolate or your favorite sweet dip.
✔️ Easy Paleo & Dairy-Free Options: A few simple ingredient swaps make these cookie fries easy to adapt to your diet.
✔️ Quick, Fun & Easy to Make: Mix, roll, slice, chill and bake in approximately 7 minutes!
✔️ Perfect for Parties, Movie Nights & Kids: Fun to make, easy to share and perfect for family gatherings or movie nights. Kids will love their playful
French fry shape, too!
How to Adapt These Cookie Fries to Your Diet
Always check packaged ingredients to make sure they meet your dietary needs.
- Naturally Gluten-Free:Made with almond flour and tapioca flour instead of wheat flour.
- Grain-Free:No grain-based flours needed.
- Refined Sugar-Free:Sweetened with coconut sugar and brown monk fruit sweetener. Choose refined sugar-free dark chocolate chips.
- Sugar-Free Sweetener Option:Use brown monk fruit sweetener instead of coconut sugar, along with sugar-free dark chocolate chips.
- Vegetarian-Friendly:Naturally vegetarian, but contains egg and is not vegan.
- Paleo Option:Use almond butter, ghee, and Paleo-friendly sweetener and dark chocolate chips.
- Dairy-Free Option:Replace butter with dairy-free baking butter and use dairy-free chocolate chips.
How to Make These Cookie Fries, Step-by-Step Photos
More Healthy Cookie Recipes You’ll Love
♥ Almond Jam Crunch Cookie Corners | Gluten-Free & Refined Sugar-Free
♥ Healthy Peanut Butter Sour Cherry Oatmeal Cookies | GF, Refined Sugar-Free
♥ Bakery-Style Pistachio Chocolate Chunk Cookies | Gluten-Free, No Sugar
♥ Banana Tahini Oatmeal Cookies | Healthy, Refined Sugar Free
Healthy Chocolate Chip Cookie Fries | Gluten-Free & Refined Sugar-Free
Ingredients
Cookie Dough
- 1/4 cup natural almond butter or peanut butter I use homemade
- 30 g butter measured before browning, or 50 g for thinner, crispier cookie fries (see Notes)
- 3/4 cup coconut sugar and brown monk fruit sweetener mixture half of each, or use either sweetener on its own (see Notes)
- 1 large egg
- 1/2 tsp vanilla extract
- 1 cup + 1 tbsp almond flour 108 g
- 1/4 cup tapioca flour 30 g
- 1/2 tsp baking soda
- 1/3 cup sugar-free dark chocolate chips approximately 55 g
Optional Finishing
- Flaky sea salt
- Extra dark chocolate chips
Instructions
Brown the Butter & Mix the Wet Ingredients
Add the butter to a small saucepan over medium-low heat. Cook, swirling the pan occasionally, until the butter turns golden brown and develops a rich, nutty aroma.Immediately remove from the heat and transfer the brown butter to a large mixing bowl, including the flavorful browned bits.Add the coconut sugar and brown monk fruit sweetener, and mix well. Allow the mixture to cool until warm, not hot.Add the natural almond butter, egg and vanilla extract. Whisk by hand until the mixture is smooth, glossy and evenly blended.Add the Dry Ingredients
Add the almond flour, tapioca flour and baking soda. Mix with a spatula or spoon until a soft, smooth cookie dough forms and no dry flour remains.Fold in the dark chocolate chips until evenly distributed throughout the dough.Roll & Cut the Cookie Fries
Transfer the cookie dough onto a sheet of parchment paper.Using your hands or a rolling pin, gently shape and roll the dough into a neat rectangle, approximately 1 cm (⅜ inch) thick.With a sharp knife or dough scraper, cut the dough lengthwise into long, even strips, approximately 1 to 1.5 cm wide.You can make your cookie fries thinner, wider, shorter or longer, depending on your preference.Carefully separate the strips, keeping their original thickness and shape. There is no need to flatten them.Refrigerate for Your Favorite Texture
Choose your preferred texture before baking:· Thin & Crispy: Use 50 g butter in the dough and refrigerate the shaped cookie fries for 10 to 15 minutes. They will spread more during baking, creating thinner fries with golden, crispy edges.· Thick & Chewy: Use 30 g butter and refrigerate the shaped cookie fries for at least 2 hours or overnight. The well-chilled dough spreads less, giving you thicker fries with a softer, chewier center.Preheat the Oven & Arrange the Cookie Fries
Preheat your oven to 170°C conventional (340°F).Line a large baking sheet with parchment paper.Arrange the chilled cookie fries on the prepared baking sheet, leaving generous space between each strip, approximately twice the width of a cookie fry.They will spread during baking, so avoid placing them too close together. Bake in batches if necessary.Bake Until Golden
Bake for approximately 7 minutes, or until the edges are golden and set.The centers may still feel slightly soft when you remove them from the oven. They will firm up as they cool.Keep an eye on the thinner cookie fries, as they may brown more quickly.Cool & Add the Finishing Touches
Remove the cookie fries from the oven.While they are still warm, sprinkle with a little flaky sea salt and, if desired, gently press a few extra dark chocolate chips onto the tops.Allow them to cool on the baking sheet for 10 to 15 minutes before carefully transferring to a wire rack to cool completely.Serve & Enjoy
These chocolate chip cookie fries are delicious on their own, but even better with something to dip them into!I especially love serving them with my homemade Refined Sugar-Free Raspberry Jam. The sweet, slightly tart raspberry flavor pairs beautifully with the rich chocolate and nutty brown butter.You can also enjoy them with melted dark chocolate, a creamy raspberry dip or your favorite dipping sauce.
Notes
Recipe Notes
- Brown Butter: Measure the butter before browning. Use 30 g for thicker, chewier cookie fries or 50 g for thinner, crispier fries. Brown butter adds a delicious toasted, caramel-like flavor. Transfer it to the mixing bowl immediately after browning to prevent burning.
- Coconut Sugar & Brown Monk Fruit Sweetener: I use half coconut sugar and half brown monk fruit sweetener for a lovely balance of sweetness and caramel-like flavor. Coconut sugar adds the rich caramel taste I love. You can also use either sweetener on its own, although the flavor, browning and texture may vary slightly.
- Homemade Almond Butter: I use my homemade natural almond butter, made with 100% almonds and no added sugar. Natural peanut butter also works, but almond butter is the better choice for the Paleo option.
- Choose Your Cookie Fries Texture: For thinner, crispier cookie fries, use 20 g more butter and chill the shaped dough for just 10 to 15 minutes. For thicker, chewier cookie fries, use 30 g butter and chill for at least 2 hours or overnight.
- Cookie Fries Size: Roll the dough to an even thickness and cut into your preferred lengths and widths. Keep the strips reasonably similar in size so they bake evenly. Wider or thicker fries may need slightly more baking time.
- Chocolate Chips: Dark chocolate chips are part of the cookie dough, not an optional ingredient. Adding a few extra chips on top after baking is optional. Choose refined sugar-free chocolate chips to keep the recipe refined sugar-free.
- Flaky Sea Salt: A light sprinkle immediately after baking brings out the chocolate and brown butter flavors. This finishing touch is optional.
- Paleo Option: Use natural almond butter, ghee if suitable for your Paleo diet, and Paleo-friendly sweetener and dark chocolate chips. Ghee has a nutty flavor, although it does not brown in exactly the same way as regular butter.
- Dairy-Free Option: Replace the butter with a suitable dairy-free baking butter and use dairy-free dark chocolate chips. Melt the dairy-free butter rather than expecting it to brown like regular butter. The final texture may vary.
Nutrition Facts per Serving, 1 Cookie Fry
Nutrition per serving: 1 of 15 thick and chewy cookie fries. Calories: 155 kcal; Protein: 3 g; Carbohydrate: 13 g; Net Carb: 10 g; Sugars: 7 g; Fat: 11 g; Saturated Fat: 4 g; Fiber: 3 g; Sodium: 55 mg; Calcium: 35 mg; Potassium: 100 mg; Magnesium: 30 mg; Iron: 0.7 mg.Nutrition Facts Notes
✔️ Made with Natural Almond Butter: Homemade almond butter made from 100% almonds provides naturally occurring protein, fiber, vitamin E, magnesium and unsaturated fats. ✔️ Contains Fiber: Almond flour, almond butter and dark chocolate contribute dietary fiber, with an estimated 3 g per cookie fry. ✔️ Antioxidant-Rich Ingredients: Almonds provide vitamin E, which helps protect cells from oxidative stress, while dark chocolate contains naturally occurring cocoa polyphenols with antioxidant activity. ✔️ Plant-Based Nutrients: Almonds naturally provide vitamin E and magnesium, which support normal cell function and overall health. ✔️ Mostly Unsaturated Fats from Almonds: Almond flour and almond butter provide predominantly heart-healthy monounsaturated fats. Butter and dark chocolate also contribute saturated fat. ✔️ Protein from Real Ingredients: Almond flour, almond butter and egg contribute approximately 3 g of protein per cookie fry. ✔️ Dark Chocolate Benefits: Dark chocolate contains naturally occurring cocoa polyphenols, while sugar-free chocolate chips help limit additional sugar from the chocolate.Nutrition Disclaimer
Nutrition values are estimates based on 15 thick and chewy cookie fries made with 30 g butter, measured before browning, homemade 100% almond butter, half coconut sugar and half brown monk fruit sweetener, and sugar-free dark chocolate chips. Values may vary depending on ingredient brands, sweetener formulations and cookie size. The thinner, crispier version made with 50 g butter will contain more calories and fat. Optional toppings and dips are not included.
