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Potato Chip Cookies with Chocolate Drizzle

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)!

Course Dessert, Snack
Cuisine American, Canadian
Keyword chocolate chip cookies, crescent crisps, dairy free, dessert, easy snack, gluten free cookies, gluten free snack, light cookie, plain chips, potato chips, potatoes
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 3 dozen
Author Fiona Lau

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

  1. 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.

  2. 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.