The vegan cookie fries recipe from Beaches and Cream at Disney World, including vegan dipping sauces:
When I’m at Disney World I love trying a variety of dishes and foods. I’m not vegan or vegetarian but I enjoy many of these dishes. While I haven’t gotten the chance to try these cookie fries while in Disney World, when the Disney Parks blog shared the vegan cookie fries recipe with the public I decided to try it myself at home!
I personally think it’s great how many more plant based and vegetarian options Disney has been offering lately. I know it never seems like enough, but at least they are starting to recognize this and try to provide new things to try. In addition to this dessert Beaches and Cream also has a plant-based burger and plant-based loaded tots.
If you don’t normally eat vegan some of the ingredients may be more difficult for you to locate. I’ve provided some information here with where I found everything to insure my dish was authentic.
Another thing I noticed is that while the Beaches and Cream menu mentions plant-based dipping sauces with marshmallow, raspberry, and chocolate, Disney didn’t provide the recipes for those. So I did some of my own research and experimentation to give you some dipping sauce recipes for vegans as well!
Since I haven’t yet tried this dish in Disney World I can’t tell you how accurate I think the recipe is. I will say that if you are used to typical cookies the flavor and texture are going to be a bit different. That’s not to say they’re bad – but they may not be what you were expecting. We thought they were decent and we ate most of them. We really liked them with the raspberry sauce.
What to use for plant-based margarine
For this recipe item I used something I actually happen to have in my house all the time – Earth Balance buttery spread. I came across it one time when I wanted a spreadable butter for toast. During one of my grocery store visits this was all they had and I thought it was great so I’ve been buying it ever since. It says right on it that it’s vegan so you should be good to go. They also have a soy free version and an olive oil version.
What to use for liquid egg substitute
A brand called “JUST Egg” seems to be the most commonly available liquid egg substitute and that’s what I used (despite the name it does not contain eggs). It’s made from plants and it’s dairy free and vegan.
What to use for dairy-free chocolate chips
Some chocolate chips are dairy free and some use milk in their creation, so you can read the ingredients list to determine what will work. Enjoy Life is a brand that makes very good chocolate chips that are vegan and allergy free. I ended up using the store brand from my local grocery store, Wegmans, because they are also labeled as vegan and Lactose free.
What about vegan dipping sauces?
The Disney recipe says “serve with your favorite plant-based chocolate, raspberry, and marshmallow dipping sauces” but they did not include the recipes for those. So I hunted around and tested out two for myself and have included them here. I found this vegan marshmallow fluff recipe from Chocolate Covered Katie and played around with my own raspberry one. I didn’t make a chocolate sauce but it wouldn’t be too hard to create with cocoa powder, sugar, water, and a little salt. Just double check all the ingredients to make sure they’re vegan.
For the cookie fries
- 2 3/4 cup 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
For the vegan raspberry sauce
- 2/3 cup fresh raspberries
- 1/4 cup water
- 1/4 cup sugar
- 1.5 teaspoons lemon juice
For the vegan marshmallow fluff
- 1 can chickpeas or white beans
- 1/3 cup sugar
- pinch of cream of tartar
To make the cookie fries:
- Combine the flour, powdered sugar, and plant-based margarine in a bowl and beat on medium speed until smooth.
- In another bowl combine warm water and egg substitute. Add this mixture and the molasses to the bowl with the flour and mix on medium speed until smooth.
- Fold in mini chocolate chips.
- Place the dough in an 8x8 baking pan and refrigerate for 30 minutes.
- Preheat oven to 325°F.
- Line two baking sheets with parchment paper. Cut the dough into 32 strips that are about 4 inches long. Place strips on baking sheet.
- Bake for 20-22 minutes or until crunchy
To make the raspberry sauce:
- Combine sugar and water in a saucepan over medium heat and stir until smooth.
- Add raspberries and lemon juice and bring to a boil. Reduce heat to low a simmer until thickened.
- Mash the berries and then pour through a strainer to drain the seeds.
To make the marshmallow fluff:
- Open the can of chickpeas and drain the water into a bowl (you can save the chickpeas for something else).
- Combine 1/2 chickpea water with sugar and cream of tartar and beat until peaks begin to form (this will take 15 minutes or so).
- Serve with cookie fries and additional dipping sauces.
Amount Per Serving: Calories: 93Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 26mgCarbohydrates: 18gFiber: 1gSugar: 6gProtein: 3g
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Have you tried the cookie fries at Beaches and Cream? Would you want to make this vegan cookie fries recipe?