Chip (Potato and Chocolate) Cookies
Ingredients
- 2 cups all-purpose gluten free baking flour (or your favorite blend)
- 1/4 teaspoon sea salt
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 tablespoons unsweetened coconut
- 1/2 cup canola oil or butter (chewy or crisp)
- 2 tablespoon agave nectar
- 1 egg
- 1/2 cup brewed coffee
- 1 1/2 tablespoons vanilla extract
- 1/2 cup miniature milk chocolate chips
- 5 oz. of your favorite potato chips, processed till finely minced but not mealy (about 4 cups or 75 chips)
Instructions
- 1 Preheat oven to 350 degrees F.
- 2
Process 4 cups of potato chips and weigh until you have 5 oz. (about half the bag).- 3
In a large bowl, whisk together baking powder, salt, baking powder and baking soda.- 4
Stir in the brown sugar, and mix until combined.- 5
In a separate bowl, whisk together the oil (or butter), vanilla extract, agave and 5 tablespoons coffee.- 6
Add the wet ingredients to the dry ingredients, stirring until smooth. If the dough is too stiff, add more coffee as needed to soften. The finished dough should be thick.- 7
Stir in potato chips.- 8
Roll dough into walnut-sized balls and place two inches apart onto a sheet pan lined with parchment. Bake on the bottom rack for 15-17 minutes.- 9
Remove from oven to cool for five minutes then transfer cookies to a cooling rack.- 10
Repeat until all dough is used. - 2