Name: Cookie Fries
Prep time: 15 min
Cook time: 12 min
Total time: 1 h
Cuisine: American
Ingredients: 1 stick (1/2 cup) unsalted butter; 1 ½ cups gluten free flour; ½ teaspoon baking soda; ½ teaspoon fine sea salt; ½ cup coconut sugar; 1 large egg; 1 teaspoon vanilla extract; ½ cup dark chocolate chips; Flaky sea salt, for finishing

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These gluten free cookie fries have a deep, nutty browned butter flavor that I really enjoy, balanced with coconut sugar sweetness and melty dark chocolate chips. I finish them with a light sprinkle of sea salt, which adds just enough contrast to make every bite feel special and comforting.

Why You’ll Love This Recipe

I love this recipe because it feels like a fun twist on classic cookies while still being easy to make. The dough comes together quickly, the shape makes them perfect for dipping, and the browned butter adds a rich bakery-style taste without extra effort. I also like that they are naturally gluten free but don’t taste like they are missing anything.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

1 stick unsalted butter
1 ½ cups gluten free flour
½ teaspoon baking soda
½ teaspoon fine sea salt
½ cup coconut sugar
1 large egg
1 teaspoon vanilla extract
½ cup dark chocolate chips
Flaky sea salt for finishing

Directions

I start by melting the butter in a small saucepan over medium heat and let it cook until it turns golden brown and smells nutty. I pour it into a bowl and let it cool slightly.

I mix the coconut sugar into the browned butter, then add the egg and vanilla extract, stirring until smooth. In a separate bowl, I combine the gluten free flour, baking soda, and salt. I gradually mix the dry ingredients into the wet ingredients until a soft dough forms, then fold in the dark chocolate chips.

I chill the dough for about 30 minutes so it is easier to shape. Once chilled, I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

I shape the dough into fry-like sticks and place them on the baking sheet, leaving space between each one. I bake them for 10 to 12 minutes, until the edges are lightly golden. I sprinkle flaky sea salt on top while they are still warm and let them cool before serving.

Servings And Timing

I usually get about 4 servings from this recipe.
Prep time: 15 minutes
Chilling time: 30 minutes
Bake time: 10–12 minutes
Total time: about 1 hour

Storage/Reheating

I store leftover cookie fries in an airtight container at room temperature for up to 3 days. For longer storage, I keep them in the refrigerator for up to a week. When I want to reheat them, I warm them in the oven at 300°F for a few minutes to bring back their soft texture.

FAQs

Can I use regular sugar instead of coconut sugar?

I can substitute brown sugar or white sugar, but I notice coconut sugar gives a deeper, caramel-like flavor that I prefer.

What gluten free flour works best?

I like using a 1:1 gluten free baking flour blend because it gives the most consistent texture.

Can I freeze the dough?

I often freeze the shaped dough sticks before baking. When ready, I bake them straight from frozen and add one or two extra minutes to the bake time.

Do these cookie fries stay soft?

I find they are crisp on the edges and soft in the center, especially when stored properly.

Can I add other mix-ins?

I sometimes add chopped nuts or white chocolate chips, and they work really well with the browned butter flavor.

Conclusion

I really enjoy making these cookie fries when I want something playful but still homemade and comforting. The browned butter, dark chocolate, and sea salt come together beautifully, and the fry shape makes them perfect for sharing or dipping into my favorite sauces.