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 cup Spectrum Shortening
- 1 cup white sugar
- 2 Ener G Foods - Egg Replacer eggs made according to the instructions
- 1 tsp vanilla extract
- 2 cups Cybele's GF Flour Blend
- 1 tsp Sweet Cake Bake Shop Xanthan Gum, or Bob's Red Mill Guar Gum
- 1 tsp baking soda
- 2 cups plain salted potato chips, coarsely crushed
- In a stand mixer, cream shortening and sugar together until fluffy.
- Add the egg replacer and vanilla extract until blended.
- Mix flour, xanthan gum, and baking soda. Add flour mixture to the creamed shortening mixture.
- Add the potato chips until incorporated.
- On an ungreased cookie sheet, scoop and roll into 1 inch balls. Flatten slightly with the palm of your hand or a glass.
- Bake at 350 degrees for 8 to 10 minutes until golden and slightly brown at the edges.
- 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.