A couple of Christmas’ ago, I went over to my friend Sarah’s house with the sole purpose of helping her and her mom bake for their Christmas celebrations. We would help her make the cookies days ahead of Christmas and they would get frozen until it was time for the party. In exchange, I got to eat some of the baked goodies 🙂
This cookie has stayed warmly in my memories since then and now, I present to you the recipe from “More from the Gluten Free Gourmet” by Bette Hagman with a little twist. I used Bob’s Red Mill 1 to 1 Baking Flour Gluten Free that includes xantham gum instead of the originally called for soy flour and rice flour. It works like a charm and creates a light and crunchy cookie! When we made it a couple years ago, I really enjoyed the addition of the semi sweet and white chocolate drizzles.
The gluten free 1 to 1 flour we used actually only cost about $10, and the potato chip bag was $2. All in all, seeing as you could use the GF flour for other things (about 2 other cups leftover in a 623g bag), you’re only using 1/4 a bag of chips or so, a handful of chocolate chips, and a bit of sugar, the cost was less that $10 for 3 to 4 dozen cookies. 
Other Family & Friends or Budget Friendly Recipes:
Hearty Beef Chilli
Strawberry Pecan Spinach Salad
Soft & Chewy Chocolate Chip Cookies
Lime Cayenne Beef Roast
Other GF Snack Recipes:
Super Guacamole
Oatmeal Chocolate Chip Cookies
Easy Taro Chips
Sweet Potato Brownies
Crescent Crisps: Potato Chip Cookies with Chocolate Drizzle
For those who are gluten free, this light and crunchy snack is a great dessert that makes 3-4 dozen cookies! Potato chips create a fun texture for this chocolate drizzled treat. Skip the chocolate for a completely dairy free snack (or use dairy free chips)!
Ingredients
- 1 cup vegan butter or margarine (dairy free) (Use regular butter/margarine if you don't need dairy free snacks)
- 2/3 cup sugar
- 1 tsp vanilla extract
- 1 egg
- 2 cups Gluten Free Baking Flour, 1 to 1 (includes xantham gum)
- 1 1/2 cups crushed salted potato chips
Optional
- 1/2 cup semi sweet chocolate chips (dairy free or regular)
- 1/2 cup white chocolate chips (dairy free or regular)
Instructions
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Preheat the oven to 350F. In a medium bowl, crush the potato chips and set aside.
In a larger bowl, beat the margarine and sugar together in a mixer until fluffy. Carefully add in vanilla and then the egg.
In a separate bowl, mix the GF flour with the crushed potato chips and then add the dry mix to the wet mix. Dough will be firm. Use a cookie scoop to take out 1 inch balls and rolls each piece into a crescent shape, with the middle a bit thicker than the ends. Pop into the oven for 16-18 minutes or until slightly golden.
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Using a double boiler or microwave (I never microwave as I have a bad ratio of times I've burnt chocolate!), melt the white chocolate and semi sweet chocolate. Cool slightly (30 secs-1 min) and transfer the melted chocolate into two separate baggies. Cut the tip off the baggies, smaller than you would for icing, and pipe the chocolate over all the cookies in a drizzle.
For quick setting, put the cookies in the freezer for a few minutes each tray to help the drizzle set quickly. If you're freezing the cookies for later, stack the cookies in a box, seal and place back in the freezer.
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