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.
Ingredients
Instructions
Preheat the oven to 350°f / 180°c. Line two baking sheets with parchment paper.
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.
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Recipe reprinted with permission from “Bakerita”
Recipe reprinted with permission from “Bakerita”
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Reviews from the Original Source
This recipe was amazing!! I usually don’t even try gluten free baked simply because they have just never turned out well for me, but these were a great success! I love that the recipe comes with weights instead of just volume measures - it makes things so much easier when you want to be precise. I also love the simplicity of the ingredients here - no flour blends, just almond flour! The cookies came out of the oven and looked delicious - they kept their shape very well and turned out like tall little piles of deliciousness. I flattened out the second tray a bit more like the instructions say to, but I actually love the taller ones a little more. These will be my go to for GF friends and I’m tempted to play around with the add-ins to make some variations in the future! Thanks for the great recipe Erin!
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