Chocolate Chips Cookie Fries
on Dec 16, 2025
This post may contain affiliate links. Please read our disclosure policy.
These chocolate chip cookie fries are a playful take on a classic favorite. With their fun fry shape, soft-baked texture, and melty chocolate in every bite, they’re a kid-friendly twist on traditional cookies made with simple ingredients. Serve them with your favorite dip, and they’re sure to be a hit!
If you’re a fry lover, you’ll love this recipe. Okay, so these aren’t your typical fries, but that’s part of the fun! These chocolate chip cookie “french fries” are soft, tender, and packed with mini chocolate chips. They’re naturally egg-free, gluten-free, and dairy-free, and everything comes together in one bowl. They are just the right balance of soft, chewy, and slightly crisp on the edges for a treat you’ll want to make again and again.
Table of Contents
What You’ll Need
Here is what you’ll need to make these cookie fries:
- Almond Flour: Creates a soft, tender cookie texture.
- Maple Syrup: This is the primary source of sweetness.
- Coconut Oil: Adds moisture and richness to the cookies.
- Baking Powder: Helps the cookie fries puff slightly for added chewiness.
- Salt: Balances the sweetness.
- Vanilla: To enhance the flavor of the cookies.
- Mini Chocolate Chips: Preferred over normal chocolate chips to evenly distribute into the dough.
See the recipe card below for full information on ingredients and quantities.
Recipe Substitutions & Additions
- Coconut Oil: May be replaced with cooled, melted butter or another mild-tasting oil.
- Maple Syrup: You may replace the maple syrup with equal parts honey. Note – Honey should not be offered to babies under the age of 1 as per CDC guidelines.
- Mini Chocolate Chips: May be replaced with sprinkles or omitted completely for plain vanilla fries.
Step-by-Step Instructions
STEP 1: Preheat the oven to 350°F and line a baking sheet with parchment paper.
STEP 2: In a medium bowl, mix together the almond flour, baking powder, and salt (Image 1).
STEP 3: Add the vanilla extract, maple syrup, and melted coconut oil, mixing until a soft dough forms (Images 2 & 3). Fold in the mini chocolate chips until evenly distributed (Images 4 & 5). It may seem dry at first, but once you press it together, it will come together into a soft, pliable dough.
STEP 4: Place the dough on the parchment paper–lined pan and flatten it into a rectangle about ¼ inch thick (Image 6). Use a crinkle cutter or a knife to cut the rectangle into thin, fry-like shapes, gently moving the cutter or knife to separate the “fries” as you go (Image 7).
STEP 5: Bake for 10 minutes, or until the edges are just lightly golden (Image 8). Allow to cool on the baking sheet for a few minutes before serving.
Storage Instructions
Once cooled, store the cookie fries in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. They may also be frozen for up to 2 months in an air-tight, freezer-safe container. Thaw the cookies at room temperature.
Tips For Success
- Try to make the cookie fries roughly the same size so they bake evenly. Thicker pieces may stay softer, while thinner ones will crisp up more.
- Keep a close eye on them toward the end of the baking time to avoid dryness and burned edges.
- A crinkle cutter adds a playful edge and helps separate the fries, but a knife works perfectly fine, too.
- Serve them with a favorite dip like yogurt, melted chocolate, or a glass of milk!
Recipe FAQs
For a crispier fry, bake a few extra minutes, but keep an eye on them to prevent burning. Thinner fries will naturally crisp up more than thicker ones.
Almond flour absorbs moisture differently than regular flour, so the dough may look crumbly or dry when you first mix it. Once you press it together and fold in the wet ingredients, it will come together into a soft, pliable dough. If it still feels too dry, let it rest for a few minutes to allow the almond flour to absorb the liquid, or add a tiny extra splash of maple syrup or coconut oil.
Definitely! Mini chocolate chips are great, but you can also fold in chopped nuts, dried fruit, or sprinkles to switch things up.
Other easy cookies You’ll Love
Mini Sugar Cookies (4 Ingredients, Refined-Sugar Free)
Easy Cinnamon Apple Oatmeal Cookies
4 Ingredient Peanut Butter Cookies
Healthy Brownie Cookies
If you tried these Chocolate Chip Cookie Fries, please leave a ⭐ star rating and let me know how it went in the comments below! I love hearing from you!
Chocolate Chip Cookie Fries
Ingredients
- 1 ½ cups almond flour
- ½ tsp baking powder
- ¼ tsp salt
- 3 tbsp maple syrup
- 2 tbsp coconut oil, or cooled melted butter
- 1 tsp vanilla extract
- ¼ cup mini chocolate chips
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a medium bowl, mix together the almond flour, baking powder, and salt.
- Add the vanilla extract, maple syrup, and melted coconut oil, mixing until a soft dough forms. Fold in the mini chocolate chips until evenly distributed. It may seem dry at first, but once you press it together, it will come together into a soft, pliable dough.
- Place the dough on the parchment paper–lined pan and flatten it into a rectangle about ¼ inch thick. Use a crinkle cutter or a knife to cut the rectangle into thin, fry-like shapes, gently moving the cutter or knife to separate the “fries” as you go.
- Bake for 10 minutes, or until the edges are just lightly golden. Allow to cool on the baking sheet for a few minutes before serving.
Notes
- Try to make the cookie fries roughly the same size so they bake evenly. Thicker pieces may stay softer, while thinner ones will crisp up more.
- Keep a close eye on them toward the end of the baking time to avoid dryness and burned edges.
- A crinkle cutter adds a playful edge and helps separate the fries, but a knife works perfectly fine, too.
- Serve them with a favorite dip like yogurt, melted chocolate, or a glass of milk!
