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

Made this recipe and love it?

If you made this recipe then I would LOVE for you to leave me a review below to let me know how you liked it! Also, please make sure to tag me on Instagram if you make it!

A note on salt and oven temperature

It is important to note the type of salt that is called for in a recipe. I use Diamond Crystal salt throughout my recipes - if you use a different sort of kosher salt or regular table salt you will need to adjust accordingly as some salt is 'saltier' than others. Morton's salt is twice as salty, so you will need half the quantity. Same goes for a regular table salt. I am working to get gram measurements throughout my recipes for salt but still getting there.

All oven temperatures are conventional unless otherwise stated. If you are baking on fan / convection, you will need to adjust the temperature. An oven thermometer is a great investment to ensure that your oven is the correct temperature.

Using the double / triple function in the recipe card

You will notice that there is a '1X' '2X' '3X' button in my recipe card. This can be used for doubling or tripling a recipe. However, please note that this only doubles the ingredient quantities in the ingredients list and NOT in the method. If there are quantities or pan sizes in the method of the recipe (for example weigh out 150g brown butter), you will need to scale this number manually. It will also not change the baking time in the recipe so you will need to adjust this yourself too. It is always a good idea to read through a recipe fully before doubling it just to check this. If you would like to scale this recipe or convert for another pan size, use my calculator!

Tools and equipment

For a list of my go-to tools and equipment, I have a post you can refer to here.

Why is this recipe in grams?

I post my recipes in grams as it is the most accurate way to bake. Cups are not only inaccurate but they vary in volume worldwide. There is no way for me to provide one cup measure that works for everyone. However, posting in weight fixes this issue. If you would like the recipe in cups you are welcome to convert it yourself via google, but please do not ask me to do it for you as I am not comfortable providing a recipe using a method that I have not tested. Baking with a scale is easy, accurate, and also makes cleanup super simple. Here is the scale that I use if you would like a recommendation! Here's to accurate baking!

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