Gluten Free Potato Chip Cookies Recipes

POTATO CHIP CHOCOLATE CHIP COOKIES (GLUTEN FREE RECIPE)

Steps:

• Preheat oven to 350°F.
• Melt butter in a microwave safe mixing bowl. Add granulated sugar, brown sugar, and salt to melted butter and whisk together.
• Add 1 egg, 1 egg yolk, and vanilla to your butter/sugar paste. Beat together using a stand mixer or hand mixer on medium speed for about 3-5 minutes.
• Sift flour and baking soda together, then add to mixing bowl with you batter. Fold dry ingredients into wet ingredients until well incorporated.
• Add 1/2 cup crushed potato chips and 1 cup chocolate chips (rough chopped so they are in big chunks) to your mixing bowl and fold until evenly distributed.
• Chill dough for about 20 minutes.
• While dough is chilling, preheat oven to 350°F. In a medium mixing bowl, crush 1 1/2 cups potato chips.
• Form into balls about 1 teaspoon batter per. Drop each ball into mixing bowl of chips and gently roll around until coated in potato chips.
• Place each cookie ball on a prepared baking sheet (we love reusable non-stick silicon baking mats), leaving about 1 1/1 inch of space between each ball. Leave cookie dough in balls; do not press or flatten.
• Bake for 8-10 minutes at 350°F (time depends on whether you enjoy cookies that are soft-baked or on the crispy side).

CHOCOLATE AND POTATO CHIP COOKIES - GLUTEN FREE RECIPE - (4.1/5)

Steps:

• Process potato chips and weigh until you have 5 ounces (about half the bag). Preheat oven to 350° F. In a large bowl, whisk together baking powder, flour, xanthan gum, salt, baking powder and baking soda. Stir in the brown sugar and coconut and mix until combined. In separate bowl, whisk together the oil (or butter), vanilla extract, agave, egg and 5 tablespoons coffee. Add the wet to the dry, stirring until smooth. If the dough is too stiff, add more coffee as needed to soften. It is a pretty thick cookie dough. Stir in potato chips and chocolate chips and stir to combine. Drop by the tablespoon onto a sheet pan lined with parchment and bake on the bottom rack for 15-17 minutes. Remove and cool for 5 minutes and move cookies to a cooling rack. Repeat until all dough is used.

GLUTEN-FREE POTATO CHIP COOKIES

Steps:

• Cream butter and both sugas together well.
• Beat in egg and vanilla.
• Add remaining ingredients and mix well.
• Roll into one inch balls and blace on ungreased baking sheets.
• Leave as is or flatted with the bottom of a glass dipped in sugar.
• Bake in a preheated 350* oven or 10 to 12 minutes.
• Enjoy!