M&M cookie fries (made from my bakery style cookies)
M&M Choc Chip Cookie Fries
There is something undeniably fun about turning a classic sweet treat into something completely unexpected. Enter these M&M Choc Chip Cookie Fries—crispy on the edges, delightfully chewy in the center, and perfectly sized for dipping into your favorite chocolate sauce or ice cream. Whether you are looking for a playful after-school snack or a crowd-pleasing dessert that feels a little out of the box, these cookie fries deliver all the comforting flavors of a chocolate chip cookie in a fun, dippable format. Best of all, they come together easily with wholesome ingredients and hold their shape like a dream!
Ingredients
- 1.5 cups almond flour, or substitute with 1.5 cups oat flour for a different texture
- 1/4 cup raw cane sugar or coconut sugar
- 1/4 cup almond butter or cashew butter
- 1/4 cup softened refined coconut oil or avocado oil
- 1 egg + 1 egg yolk
- 1 tsp baking powder, I’ve removed the baking soda to prevent spreading
- 0.5 tsp fine sea salt
- 1 tsp vanilla extract
- 0.5 – 0.75 cup chopped dark chocolate or chocolate chips
- 1 cup dye-free M&M candies
Chocolate dip
- 1/2 C chocolate chips
- 1 tbsp Canned coconut milk
Instructions
Directions
- Prep: Preheat your oven to 350°F and line a baking sheet with parchment paper.
- Mix Wet Ingredients: In a large bowl, whisk together the egg, yolk, vanilla, almond (or cashew) butter, oil, and sugar until the mixture is smooth and glossy.
- Combine: Stir in your flour (almond or oat), baking powder, and salt until fully combined. Fold in the generous amount of chocolate chips and M&Ms.
- Shape the Fries: Press the dough into a parchment-lined baking dish into a uniform slab. Chill the dough for about 20–30 minutes so it’s easier to cut.
- Cut: Use your skinny rectangular cutters to press out uniform “fry” shapes directly from the chilled dough slab.
- Bake: Transfer the strips to your prepared baking sheet. Bake for approximately 10–12 minutes, or until the edges are golden. Because we are using only baking powder, they will hold their “fry” shape beautifully without spreading.
- Cool: Allow them to cool on the pan for 5–10 minutes before serving.
Notes
links to products usedÂ
- grab my dye freeHereÂ
- grab my cookie cutter Here
- Cashew butter Cashew butterÂ
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