Thursday, January 13, 2011

GF Potato Chip Cookies

I have heard of these cookies when I was still cooking with gluten and wondered how they would be GF.   I combined several recipes and ended up with this one.  These cookies remind me of a sugar cookie with a crunch.  They are scrumptious!  However, they should come with a warning label for the sugar and shortening content!  Definitely a cookie that should only be made occasionally. 



  1. In a stand mixer, cream shortening and sugar together until fluffy.  
  2. Add the egg replacer and vanilla extract until blended.
  3. Mix flour, xanthan gum, and baking soda.  Add flour mixture to the creamed shortening mixture. 
  4. Add the potato chips until incorporated.
  5. On an ungreased cookie sheet, scoop and roll into 1 inch balls.  Flatten slightly with the palm of your hand or a glass.  
  6. Bake at 350 degrees for 8 to 10 minutes until golden and slightly brown at the edges.  
  7. Let cool on the baking sheet for 5 minutes before transferring to a plate, otherwise they will crumble.   Makes about 4 1/2 dozen cookies.

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