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

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

    Published: Apr 8, 2020 · Modified: Nov 1, 2020 by Erin · This post may contain affiliate links · Leave a Comment

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    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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    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 Tbsp ground flax seed with 2 ½ Tbsp water. Set aside for 10 minutes to give it time to gel.

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

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


    Ingredients

    Scale
    • 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

    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.

    Notes

    Recipe reprinted with permission from “Bakerita”

    Keywords: Cookies, Chocolate Chip Cookies, Pretzel Cookies, Potato Chip Cookies

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    Hi, I'm Erin

    I am originally from New Zealand but moved to Brooklyn, New York, six years ago. I live in a little wee apartment with my husband Rich, far too many house plants, and often a foster kitten or five... more

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    Here’s a fun fact for you: in New Zealand, TV a Here’s a fun fact for you: in New Zealand, TV a stations and radio stations don’t run ads on some public holidays. So TV on Easter was prime time to record all your fave movies on video because you didn’t have to fast forward through the ads when you were re watching them back. The sound of music and the parent trap both had “Good Friday, great movie” on them and were so good to watch because no frantic fast forwarding needed. Anyway that’s just a random thought for you. We also never really had an Easter dinner or anything growing up but it seems like it’s more popular here! I’d like to let you know that if you need a super squishy garlic butter dinner roll, there’s one on my website. Ok that’s all happy Saturday 💕

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    There’s some small batch malted mini egg chocola There’s some small batch malted mini egg chocolate chip cookies up on the blog for you RN! The base is super versatile and you can really add whatever you want. Adding malt powder to baking is a super quick way to add an incredible depth of flavour. Alllll the notes are on the blog, link is in my profile! Choc ones coming this weekend :)
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    Easter is sneaking up on us.... I gave my classic Easter is sneaking up on us.... I gave my classic hot cross bun recipe a wee bit of a refresh just in case you need a few options. This one is the one to go for if you’re making your dough by hand (the soft ones I posted recently need the mixer for sure), or you need an egg free dough (notes in the recipe for an egg free cross too). I love both but the pastry cream cross on these ones is particularly good. You can swipe to see how that gets there, or check out the recipe in my profile 💕 pop any questions you have on the blog post for me - there’s alllll sorts of notes there for you too to help you. As always I love when you leave me feedback / ratings so much. Appreciate you all 😘

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