Gluten Free Chocolate Chip Cookie Sticks (aka Chocolate Chip Cookie Fries) taste just like traditional chocolate chip cookies, only they’re shaped differently. They have crispy edges, chewy interiors, and as much chocolate as they can hold. They’re perfect for dipping, dunking, packing in a lunch, and snacking.
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Chocolate Chip Cookies, but make it different! And dippable!
Enter: Cookie Fries.
I made these gluten free chocolate chip cookie fries for Kelsey’s Baptism, and they were a huge hit with Adam and the rest of our sweet-toothed guests.
I love baking cookies, and taking a traditionally round cookie recipe and baking it into a different shape is always fun to experiment with.
2026 update: Cookie fries are trending everywhere right now — but if you’re gluten-free, most versions won’t work. These crispy chocolate chip cookie fries deliver the same viral texture with zero weird GF crumb.
If Adam, my sweet-toothed gluten free husband, could only have one kind of ‘sweet treat’ for the rest of his life, it would probably be gluten free cookies.
There are so many kinds of cookies that he loves, but gluten free chocolate chip cookies are right up there with gluten free peanut butter blossoms and triple chocolate peppermint cookies.
I love the fun shape of these because it’s different and adds a bit of whimsy to everyday life.
Is it a cookie? Is it a bar? It’s a cookie stick! Or… even better Chocolate Chip Cookie FRIES.
Dessert fries are definitely a thing – have you seen these gluten free pie fries?!?
If you’re worried about forming them into sticks and whether or not it’s a difficult process, it’s not. They’re SO easy! Just roll the dough flat, slice into sticks, and bake.
Once they come out of the oven, you can quickly reshape them when they’re hot. Kind of like the cookie scoot, only with a straight edge instead. A bench scraper works GREAT for this!
I did have to experiment a bit to get these cookies just right. My first batch came out too soft so they didn’t hold their stick shape well. They would break in half when picked up.
After testing them a few different ways, I finally got it right. They’re sturdy and won’t fall apart.
They have the traditional crispy edges you love and are satisfyingly chewy. My favorite way to eat them is cold out of the refrigerator (I’m team cold cookies 🙋🏻♀️).
The hardest part of making these gluten free cookie fries is waiting for them to set up. Like all gluten-free cookies, they need to cool on the pan for at least 10 minutes after baking in order for the cookies to properly set.
If you move them too soon, they will fall apart. Practice, grasshopper.
If you’re feeling saucy, pair these cookie fries with chocolate ganache, salted caramel sauce, or even Nutella. Dipping cookies is a must!
Also, if you’re hung up on whether to call them cookie sticks vs. fries, you can call them whatever you want. It’s potato potata.
Just make them 🍪
If you’ve made this recipe, leaving a ⭐️⭐️⭐️⭐️⭐️ star rating and note in the comments below would be so helpful for other gluten free bakers!
Let’s connect!
Gluten Free Chocolate Chip Cookie Sticks
Ingredients
- 1/2 C canola oil
- 1 egg
- 1/2 C granulated sugar
- 1/2 C light brown sugar
- 1 tsp vanilla extract
- 1 1/2 C gluten-free all-purpose flour or regular all-purpose flour
- 1/2 tsp xanthan gum omit if using regular all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp fine sea salt
- 1/2 C semi-sweet chocolate chips
Instructions
- Pre-heat oven to 375 degrees and line two baking sheets with parchment paper.
- In a large bowl, combine oil, sugars, egg and vanilla extract. Mix well to combine.
- In a separate bowl, sift together flour, xanthan gum (if using), baking soda and salt. Stir to combine and add to the wet ingredients.
- Stir the dough until all the dry ingredients are mixed into the wet ingredients. Divide dough in half and transfer each half to a baking sheet. Use your hands to form each piece of dough into a 15"x3" rectangle. Sprinkle 1/4 C of the chocolate chips on each of the dough rectangles and lightly press into the dough. Refrigerate for 20 min.
- Bake for 10 min. at 375 degrees. Cool on pans until room temp. and then use a bench scraper or pizza cutter to slice cookies into sticks that are about 1.5 inches wide. Transfer to wire racks to cool completely. Store in an airtight container.
Notes
Nutrition Information
Disclaimers
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Facts are estimated and aren’t always accurate. Please consult a doctor or nutritionist if you have special dietary needs.
As an Amazon Associate I earn from qualifying purchases.
great recipe, I have made them both crunchy and chewy and both were amazing. tip- freeze them if they are chewy and they are a great treat.
Thanks for sharing, Hallie!
I’ve been making this recipe for years now and it’s my favorite. So easy and it always comes out good. I usually make it with mini M&Ms instead of chocolate chips, and sometimes sub in part almond flour. Anyway, just wanted to say thanks.