Peanut, Pretzel and Potato Chip Chocolate Chip Cookies (Refined Sugar Free, Gluten Free, Dairy Free)

These Peanut, Pretzel and Potato Chip Cookies are from Rachel Connor's new book, Bakerita. They are Refined Sugar Free, Gluten Free, and Dairy Free, and can be adjusted to suit your liking.

Happy, happy Wednesday! I did a spot of baking today and thought I should probably hop on here immediately so I can share these cookies with you - they are peanut, pretzel and potato chip cookies, that also just happen to be gluten free, dairy, free, AND refined sugar free (and vegan if you please)!!

The recipe comes from my internet friend Rachel’s new book, Bakerita. Rachel runs the most amazing blog, focussing on dairy, gluten and refined sugar free treats, and she just wrote a whole book all about it! I do sometimes often get asked if I have any refined sugar or gluten free recipes on my website - while it isn’t a way that I eat, I totally appreciate that others do, and I tend not to develop recipes that fit within that niche as there are people like Rachel who have been doing such an amazing job for so long that I would much rather point you in her direction because her recipes are just incredible!

I had a really hard time deciding what to make from the book, but I found myself coming back to these cookies a couple of times and I knew that they would be a winner. They are packed with all kinds of salty goodness - crushed pretzels, potato chips and salted peanuts, along with a solid dose of chocolate. The cookie base itself is gluten free and refined sugar free, relying on almond flour and coconut sugar for substance, and doing a damn good job. This is a super delicious cookie regardless of if you are gluten-free or not - can you really go wrong with potato chips in cookies? I think not. Congrats Rachel - the book is so, so beautiful! x

A few wee tips:

• If you want to make these totally gluten-free, make sure that you have gluten free pretzels!
  
• I added a big handful extra of potato chips so mine came out extra chippy and delicious, but maybe a little more chunky. So good.
  
• Rachel says you can use a flax egg in these if you like which would make them vegan - whisk 1 tablespoon ground flax seed with 2 ½ tablespoon water. Set aside for 10 minutes to give it time to gel.

Peanut, Pretzel and Potato Chip Chocolate Chip Cookies (Refined Sugar Free, Gluten Free, Dairy Free)

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• Author: Erin Clarkson
• Prep Time: 15 Minutes
• Cook Time: 30 Minutes
• Total Time: 45 minutes
• Yield: 12 Cookies 1x

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Description

These Peanut, Pretzel and Potato Chip Cookies are from Rachel Connor's new book, Bakerita. They are Refined Sugar Free, Gluten Free, and Dairy Free, and can be adjusted to suit your liking.

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Ingredients

Scale 1x2x3x

• 50g (¼ cup) refined coconut oil, softened
• 50g (3 Tbsp) creamy peanut butter
• 75g (½ cup) coconut sugar
• 1 large egg, or one flax egg (see notes)
• 1 tsp vanilla
• 125g (1 ¼ cups) blanched almond flour
• ½ tsp sea salt
• ½ tsp baking soda
• 40g (½ cup) lightly crushed potato chips
• 60g bittersweet chocolate, chopped
• 20g (¼ cup) lightly crushed pretzels
• 35g roasted peanuts, roughly chopped
• Flaky sea salt for sprinkling, optional

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Instructions

1. Preheat the oven to 350°f / 180°c. Line two baking sheets with parchment paper.
2. In a mixing bowl or bowl of a stand mixer fitted with a paddle attachment, mix the coconut oil, peanut butter, and coconut sugar until smooth. Add the egg and vanilla and mix until smooth.
3. Add the almond flour, salt, and baking soda to the wet ingredients and stir until well incorporated. Fold in the potato chips, chopped chocolate, pretzels, and peanuts.
4. Use a large cookie scoop of spoon to form rounded cookies. Put them on the baking sheet and gently press to flatten slightly. Bake for 10 to 12 minutes, or until the cookies are golden brown around the edges.
5. Let the cookies cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely. It is best to let these cookies cool completely for the best texture.

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Notes

Recipe reprinted with permission from “Bakerita”