I love to add a touch of Disney pixie dust to my weekend entertaining. Whether I am making something special for our little family or hosting a broader array of friends and family, I love to add a pinch of Disney magic to the menu. I had to laugh just now while writing this. That ‘pinch‘ at first contained a typo, one that my computer very kindly auto-corrected for me to ‘punch.’ I had to giggle, wondering if this Freudian slip from the universe was secretly trying to tell me that my Disney fandom was getting out of hand. Never! I say, and transposed it back to its original intention, though the humor in the error wasn’t lost on me.
Anyway, back to the point of today’s article. Today, in our Saturday Cooking Sesh, we’ve got something that checks all the boxes. It’s the perfect recipe for entertaining families, happens to be a plant-based pleaser, and it gets that Disney nod of approval, being a recipe from Beaches & Cream Soda Shop in Walt Disney World. Enough said, right? Let’s make Plant-Based Cookie Fries that you can add your own favorite dipping sauces to, like marshmallow cream, chocolate, and strawberry.
Plant-Based Cookie Fries Recipe from Beaches & Cream Soda Shop
Makes 32 cookie fries
INGREDIENTS
- 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
DIRECTIONS
- Combine flour, powdered sugar, and plant-based margarine in bowl of electric mixer fitted with paddle attachment. Beat on medium speed until smooth.
- In small bowl, combine warm water and egg substitute. Add egg substitute and molasses to mixer. Mix on medium speed until smooth.
- Fold in chocolate chips.
- Place in an 8 x 8-inch pan and refrigerate for 30 minutes.
- Preheat oven to 325°F. Line two baking sheets with parchment paper or silicone baking mats.
- Cut into 32 strips that are 1/4-inch wide and 4 inches long. Place 16 strips on each baking sheet.
- 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.
