cookie fries

Plant-Based Cookie Fries Recipe from Beaches & Cream Soda Shop

The plant-based cookie fries are a unique and yummy treat to serve at the end of any meal. Similar to biscotti, these chocolate chip cookie sticks can be accompanied by several plant-based dipping sauces: marshmallow cream, chocolate, and strawberry. This recipe makes 32 cookie fries and is the perfect serving size for a small gathering of friends or a family dinner.

Makes 32 cookie fries


  • 2 3/4 cups all-purpose flour
  • 1/2 cup plus 1 tablespoon powdered sugar
  • 1/2 cup plus one tablespoon plant-based margarine, softened
  • 7 tablespoons warm water
  • 5 tablespoons liquid egg substitute
  • 1 tablespoon molasses
  • 1/2 cup dairy-free mini chocolate chips


  1. Combine flour, powdered sugar, and plant-based margarine in bowl of electric mixer fitted with paddle attachment. Beat on medium speed until smooth.
  2. In small bowl, combine warm water and egg substitute. Add egg substitute and molasses to mixer. Mix on medium speed until smooth.
  3. Fold in chocolate chips.
  4. Place in an 8 x 8-inch pan and refrigerate for 30 minutes.
  5. Preheat oven to 325°F. Line two baking sheets with parchment paper or silicone baking mats.
  6. Cut into 32 strips that are 1/4-inch wide and 4 inches long. Place 16 strips on each baking sheet.
  7. Bake for 20–22 minutes, until crunchy.

Cook’s Note: Plant-based egg substitutes vary by brand and may absorb different amounts of flour and sugar. If the dough is too sticky, add 1 additional tablespoon of powdered sugar at a time until it resembles the texture of traditional cookie dough. Fold in chocolate chips, chill, and bake as directed.


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