Chocolate And Potato Chip Cookies Gluten Free Recipe 415

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CHOCOLATE CHIP COOKIES (GLUTEN FREE)



Chocolate Chip Cookies (Gluten Free) image

Gluten-free, egg-free.

Provided by Barbara Arnold

Categories     Desserts     Cookies     Drop Cookie Recipes

Yield 36

Number Of Ingredients 10

¾ cup butter, softened
1 ¼ cups packed brown sugar
¼ cup white sugar
1 teaspoon gluten-free vanilla extract
¼ cup egg substitute
2 ¼ cups gluten-free baking mix
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
12 ounces semisweet chocolate chips

Steps:

  • Preheat oven to 375 degrees F ( 190 degrees C). Prepare a greased baking sheet.
  • In a medium bowl, cream butter and sugar. Gradually add replacer eggs and vanilla while mixing. Sift together gluten- free flour mix, baking soda, baking powder, and salt. Stir into the butter mixture until blended. Finally, stir in the chocolate chips.
  • Using a teaspoon, drop cookies 2 inches apart on prepared baking sheet. Bake in preheated oven for 6 to 8 minutes or until light brown. Let cookies cool on baking sheet for 2 minutes before removing to wire racks.

Nutrition Facts : Calories 144 calories, Carbohydrate 21.8 g, Cholesterol 10.2 mg, Fat 6.7 g, Fiber 0.6 g, Protein 1 g, SaturatedFat 4.1 g, Sodium 201.8 mg, Sugar 14.2 g

POTATO CHIP CHOCOLATE CHIP COOKIES (GLUTEN FREE RECIPE)



Potato Chip Chocolate Chip Cookies (Gluten Free Recipe) image

The saltiness of the potato chips and the sweetness of the chocolate chips makes for a oh so good cookie!

Provided by Stacey aka the Soccer Mom

Categories     Dessert

Time 20m

Number Of Ingredients 11

1 1/2 cups gluten free all-purpose flour
1/4 cup granulated sugar
3/4 cup brown sugar
1/2 cup butter (melted)
1 egg
1 egg yolk
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon vanilla extract
1 cup chocolate chips (rough chopped)
2 cups potato chips (crushed)

Steps:

  • Preheat oven to 350°F.
  • Melt butter in a microwave safe mixing bowl. Add granulated sugar, brown sugar, and salt to melted butter and whisk together.
  • Add 1 egg, 1 egg yolk, and vanilla to your butter/sugar paste. Beat together using a stand mixer or hand mixer on medium speed for about 3-5 minutes.
  • Sift flour and baking soda together, then add to mixing bowl with you batter. Fold dry ingredients into wet ingredients until well incorporated.
  • Add 1/2 cup crushed potato chips and 1 cup chocolate chips (rough chopped so they are in big chunks) to your mixing bowl and fold until evenly distributed.
  • Chill dough for about 20 minutes.
  • While dough is chilling, preheat oven to 350°F. In a medium mixing bowl, crush 1 1/2 cups potato chips.
  • Form into balls about 1 teaspoon batter per. Drop each ball into mixing bowl of chips and gently roll around until coated in potato chips.
  • Place each cookie ball on a prepared baking sheet (we love reusable non-stick silicon baking mats), leaving about 1 1/1 inch of space between each ball. Leave cookie dough in balls; do not press or flatten.
  • Bake for 8-10 minutes at 350°F (time depends on whether you enjoy cookies that are soft-baked or on the crispy side).

Nutrition Facts : Calories 174 kcal, Carbohydrate 23 g, Protein 1 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 26 mg, Sodium 220 mg, Fiber 1 g, Sugar 13 g, ServingSize 1 serving

GLUTEN FREE POTATO CHIP COOKIES RECIPE | A SWEET AND SALTY TREAT



Gluten Free Potato Chip Cookies Recipe | A Sweet and Salty Treat image

Surprise your family with these interesting gluten free potato chip cookies. This gf potato chip cookie recipe offers a sweet-and-salty snacking experience.

Provided by Nicole Hunn

Categories     Cookies     Dessert

Number Of Ingredients 11

2 1/4 cups all purpose gluten free flour blend ((I used Better Batter; click thru for appropriate blends))
1 teaspoon xanthan gum (omit if your blend already contains it)
1 teaspoon baking soda
1/8 teaspoon kosher salt (See Recipe Notes)
3/4 cup granulated sugar
3/4 cup packed light brown sugar
12 tablespoons unsalted butter (at room temperature)
2 eggs (at room temperature, beaten)
1 teaspoon pure vanilla extract
7 ounces plain salted potato chips (crushed (plus more as necessary) (See Recipe Notes))
6 ounces chocolate chips (semi-sweet (white, or a combination))

Steps:

  • Preheat your oven to 375°F. Line rimmed baking sheets with unbleached parchment paper and set them aside.
  • In a large bowl, place the flour, xanthan gum, baking soda, salt, and granulated sugar, and whisk to combine well.
  • Add the brown sugar and mix again, breaking up any lumps.
  • Add the butter, eggs, and vanilla, and mix to combine. Press the back of the mixing spoon into the wetter ingredients to moisten the dry ingredients.
  • Add 6 ounces of the crushed potato chips, and mix until they're evenly distributed throughout the cookie dough. It should be thick and smooth.
  • Add the chips you prefer, and mix again until evenly distributed throughout the dough.
  • Scoop the dough by portions about 2 tablespoonsful onto the prepared baking sheet, spacing the pieces about 1 1/2-inches apart from one another.
  • Roll each piece of dough into a round between clean palms, and press into a disk about 1/2-inch thick.
  • Place 1 ounce of the remaining crushed potato chips into a shallow bowl or container, and press each disk of dough into the chips on both sides, pressing evenly to help the potato chips adhere. Replace them on the baking sheet.
  • Place the baking sheets, one at a time, in the center of the preheated oven and bake for about 12 minutes or until they're golden brown on the edges and just set all the way to the center. They should not glisten, even in the center.
  • Remove the baking sheet from the oven and allow to cool on the baking sheet for at least 5 minutes or until firm before transferring to a wire rack to cool completely.
  • Once baked and cooled, the cookies can be frozen for longer storage, but they're best at room temperature, the day of baking or withing a few days. Don't make and store the raw dough, though, as the potato chips will get soft and soggy.

GLUTEN FREE POTATO CHIP TOFFEE COOKIES



Gluten Free Potato Chip Toffee Cookies image

Gluten Free Potato Chip Toffee Cookies, A tender gluten free cookie with bits and pieces of toffee, dark chocolate chips, and potato chips.

Provided by Daniela Weiner

Categories     Cookies

Time 4h45m

Number Of Ingredients 16

226 grams unsalted butter, at room temperature
200 grams light brown sugar
100 grams granulated white sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
375 grams Gluten Free Multi-Purpose Flour
2 teaspoons milk powder (optional)
1 teaspoon Baking Powder
1 teaspoon Baking Soda
3/4 teaspoon Kosher Salt (2.5 grams)
155 grams dark chocolate chunks or chips
100 grams chopped up toffee
50 grams potato chips
dark chocolate chunks
additional pototao chips
additional toffee

Steps:

  • Combine gluten-free flour, milk powder (if using) baking powder, baking soda, and salt in a separate bowl.
  • In the bowl of your stand mixer combine room temperature butter and both sugars and beat at medium speed for 5 minutes until fluffy and pale. Halfway through, pause to scrape the bowl and beater with a flexible spatula.
  • With the mixer running, add the eggs and vanilla one at a time, letting each incorporate fully before adding the next. Pause your mixer to scrape down the sides. Mix for 1 minute.
  • With the mixer on low, slowly add flour mixture to the butter mixture. Mix until just combined.
  • Add your chocolate chunks, toffee, and potato chips at a low speed just to combine.
  • Transfer the dough to an air-tight container and let the dough rest for at least 1hr in your refrigerator.
  • Once your cookie dough has rested peacefully in the fridge, use a 2 Tablespoon Cookie Scoop (I refer to this as the #20 - yellow scoop) and portion the cookie dough. This recipe should give you 22-24 cookies, depending on how much cookie dough you snack on.
  • Preheat your oven to 350F and line a sheet tray with parchment paper.
  • Arrange 6 cookie dough balls on a baking sheet. Make sure you leave some room for spreading. Place the remainder of the cookie dough in the fridge (or freezer for future use)
  • Top each cookie with chunks of chocolate and toffee of choice.
  • Bake Cookies for 8 minutes and rotate the cookie tray. Bake an additional 5-7 minutes or until lightly golden and beginning to set. The baking time depends on personal preference (and your oven).
  • Remove from the oven, and to achieve perfect round cookies, you a cookie-cutter slightly bigger than the cookie and shape them into a perfect circle. The cookies must be hot for this.
  • Top each cookie with a generous amount of potato chips. Gently press them on the cookies. The melted chocolate should help them stick to the cookies. Allow the cookies to cool for 5-10 minutes on the baking pan before moving to a cooling rack.
  • Repeat with the remaining dough if you would like to bake all your cookies at once or freeze them for further use.

Nutrition Facts : Calories 284 calories, ServingSize 1

GLUTEN-FREE CHOCOLATE CHIP COOKIES WITH GROUND OATS



Gluten-Free Chocolate Chip Cookies with Ground Oats image

I personally throw these in the freezer in a zip-top bag and make fresh cookies in small batches when the mood strikes!

Provided by Kellee D

Categories     Gluten-Free Desserts

Time 4h35m

Yield 24

Number Of Ingredients 12

3 cups oats, rolled, regular, dry
½ teaspoon baking soda
½ teaspoon salt
¼ teaspoon ground cinnamon
½ cup unsalted butter, at room temperature
½ cup packed brown sugar
½ cup white sugar
1 large egg
2 teaspoons vanilla extract
½ teaspoon lemon juice
1 cup chocolate chips
½ cup chopped pecans

Steps:

  • Grind oats in a small food processor until they turn into powdery flour.
  • Transfer 2 1/4 cups oat flour to a medium bowl and whisk in baking soda, salt, and cinnamon.
  • Beat butter, brown sugar, and white sugar in a stand mixer fitted with the paddle attachment until light and fluffy. Mix in egg, vanilla, and lemon juice until smooth. Add oat mixture and mix until combined. Stir in chocolate chips and pecans.
  • Line a cookie sheet with parchment paper. Scoop tablespoons of dough onto the prepared cookie sheet. Cover and chill in the refrigerator 4 to 8 hours before baking.
  • When ready to bake, preheat the oven to 350 degrees F (175 degrees C).
  • Remove dough from the refrigerator and transfer cookies to new parchment-lined baking sheets, spacing them 2 inches apart.
  • Bake in the preheated oven for 8 to 12 minutes; 8 minutes will yield a softer cookie, while 12 minutes will yield a drier cookie.
  • Cool on the baking sheet briefly before removing to a wire rack to cool completely.

Nutrition Facts : Calories 159.2 calories, Carbohydrate 20.3 g, Cholesterol 17.9 mg, Fat 8.4 g, Fiber 1.7 g, Protein 2.1 g, SaturatedFat 4 g, Sodium 80.8 mg, Sugar 12.7 g

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