Cookie fries exist because McDonald's Japan needed dessert-shaped like their bestselling item in 2017—genius marketing became viral recipe.
27 Calorie Protein Tollhouse Ooey and Gooey Chocolate Chip Cookie Fries
Indulge in a guilt-free treat with our 27 Calorie Protein Tollhouse Cookie Fries! These delightful, soft-baked fries are packed with protein and loaded with melty chocolate chips, making them the perfect sweet snack. Whip them up easily with almond flour and a touch of vanilla for a healthier twist on a classic favorite!
Prep
15
min
Cook
12
min
Serves
14
people
Level
beginner
📝 Ingredients
Serves 14🥛Dairy & Eggs(2)
- 21g (1 1/2 tbsp) Light Butter, Melted (1.47 tbsp)
- 1 Medium Egg
🫙Pantry Staples(8)
- 30g (1/4 Cup) All Purpose Flour (0.24 cup)
- 4g (2/3 tsp) Baking Soda (0.14 oz)
- 24g (2 tbsp) Brown Sugar Substitute (I used Swerve) (0.12 cup)Swerve
- 14g (1 tbsp) Chocolate Chips (0.49 oz)
- Extra Chocolate Chips (*optional*)optional
- 60g (1/4 Cup + 1 tbsp) Granulated Sugar Substitute (I used Swerve) (0.3 cup)Swerve
- 20g (2/3 Scoops) Vanilla Casein Protein Powder (0.71 oz)
- 4mL (1 tsp) Vanilla Extract (*optional*) (0.14 fl oz)optional
🧂Spices & Seasonings(1)
- 1g (1/2 tsp) Salt (0.04 oz)
📦Other(1)
- 25g (2 tbsp) Applesauce (0.88 oz)
👨🍳 Instructions
- 1
Grab a mixing bowl. Add wet ingredients. Mix.
- 2
Grab another mixing bowl. Add dry ingredients. Mix.
- 3
Combine wet ingredients with dry ingredients. Mix thoroughly. Add a few splashes of water if dough is still not intact.
- 4
Add ingredients for mix-in (*optional*). Mix well. Add batter to fridge for 15 minutes.
- 5
Grab 1 massive cookie sheet or 2 smaller ones. Spray each with cooking spray or add parchment paper. Add 14 formed fries (they will expand while baking).
- 6
Bake cookies for 10-12 minutes at 350 degrees - take out slightly underdone.
- 7
Let cookies cool for 10 minutes in freezer or 30 minutes at room temp.
💡 Pro Tips
- ✓Chill your protein cookie dough for exactly 15 minutes at 38-40°F because protein powders need time to hydrate and bind, preventing crumbly texture that plagues low-calorie bakes.timing15 minutes at 38-40°F
- ✓Remove cookies at 10 minutes when centers still jiggle slightly - they'll continue cooking from residual heat for 2-3 minutes, achieving the 'ooey gooey' texture without overbaking the protein structure.timing10 minutes, 2-3 minutes carryover
- ✓Space your 14 cookie fries 2 inches apart because low-calorie batters spread 30-40% more than traditional doughs due to higher moisture content and lack of structural fats.technique2 inches apart, 30-40% spread
- ✓Flash-cool in freezer for 10 minutes instead of 30 minutes room temp because rapid temperature drop from 350°F to 32°F sets the protein matrix while preserving moisture for optimal chewiness.timing10 minutes freezer vs 30 minutes room temp
- ✓Add water 1 teaspoon at a time until dough holds together - protein-based batters need 15-20% more hydration than wheat flour to achieve proper binding without becoming gummy.ingredient1 teaspoon increments, 15-20% more hydration
Share this recipe
Prep
15
min
Cook
12
min
Serves
14
people
Level
beginner
Share this recipe
Cookie fries exist because McDonald's Japan needed dessert-shaped like their bestselling item in 2017—genius marketing became viral recipe.
27 Calorie Protein Tollhouse Ooey and Gooey Chocolate Chip Cookie Fries
Indulge in a guilt-free treat with our 27 Calorie Protein Tollhouse Cookie Fries! These delightful, soft-baked fries are packed with protein and loaded with melty chocolate chips, making them the perfect sweet snack. Whip them up easily with almond flour and a touch of vanilla for a healthier twist on a classic favorite!
📝 Ingredients
Serves 14🥛Dairy & Eggs(2)
- 21g (1 1/2 tbsp) Light Butter, Melted (1.47 tbsp)
- 1 Medium Egg
🫙Pantry Staples(8)
- 30g (1/4 Cup) All Purpose Flour (0.24 cup)
- 4g (2/3 tsp) Baking Soda (0.14 oz)
- 24g (2 tbsp) Brown Sugar Substitute (I used Swerve) (0.12 cup)Swerve
- 14g (1 tbsp) Chocolate Chips (0.49 oz)
- Extra Chocolate Chips (*optional*)optional
- 60g (1/4 Cup + 1 tbsp) Granulated Sugar Substitute (I used Swerve) (0.3 cup)Swerve
- 20g (2/3 Scoops) Vanilla Casein Protein Powder (0.71 oz)
- 4mL (1 tsp) Vanilla Extract (*optional*) (0.14 fl oz)optional
🧂Spices & Seasonings(1)
- 1g (1/2 tsp) Salt (0.04 oz)
📦Other(1)
- 25g (2 tbsp) Applesauce (0.88 oz)
👨🍳 Instructions
- 1
Grab a mixing bowl. Add wet ingredients. Mix.
- 2
Grab another mixing bowl. Add dry ingredients. Mix.
- 3
Combine wet ingredients with dry ingredients. Mix thoroughly. Add a few splashes of water if dough is still not intact.
- 4
Add ingredients for mix-in (*optional*). Mix well. Add batter to fridge for 15 minutes.
- 5
Grab 1 massive cookie sheet or 2 smaller ones. Spray each with cooking spray or add parchment paper. Add 14 formed fries (they will expand while baking).
- 6
Bake cookies for 10-12 minutes at 350 degrees - take out slightly underdone.
- 7
Let cookies cool for 10 minutes in freezer or 30 minutes at room temp.
💡 Pro Tips
- ✓Chill your protein cookie dough for exactly 15 minutes at 38-40°F because protein powders need time to hydrate and bind, preventing crumbly texture that plagues low-calorie bakes.timing15 minutes at 38-40°F
- ✓Remove cookies at 10 minutes when centers still jiggle slightly - they'll continue cooking from residual heat for 2-3 minutes, achieving the 'ooey gooey' texture without overbaking the protein structure.timing10 minutes, 2-3 minutes carryover
- ✓Space your 14 cookie fries 2 inches apart because low-calorie batters spread 30-40% more than traditional doughs due to higher moisture content and lack of structural fats.technique2 inches apart, 30-40% spread
- ✓Flash-cool in freezer for 10 minutes instead of 30 minutes room temp because rapid temperature drop from 350°F to 32°F sets the protein matrix while preserving moisture for optimal chewiness.timing10 minutes freezer vs 30 minutes room temp
- ✓Add water 1 teaspoon at a time until dough holds together - protein-based batters need 15-20% more hydration than wheat flour to achieve proper binding without becoming gummy.ingredient1 teaspoon increments, 15-20% more hydration