Try this recipe for a delicious twist on the traditional chocolate chip cookie.
Preparation Time: 20 min
Preheat oven to 350 degrees F
Process 4 cups of LAY'S Classic Potato Chips and weigh until you have 5 oz. (about half the bag).
In a large bowl, whisk together flour, xanthan gum, salt, baking powder and baking soda.
Stir in the brown sugar, and mix until combined.
In a separate bowl, whisk together the butter (or oil), egg, agave nectar, vanilla extract, and 5 tablespoons coffee.
Add the wet ingredients to the dry ingredients, stirring until smooth. If the dough is too stiff, add more coffee as needed to soften. The finished dough should be thick.
Stir in coconut, chocolate chips and potato chips.
Roll dough into walnut-sized balls and place two inches apart onto a sheet pan lined with parchment. Bake on the bottom rack for 15-17 minutes.
Remove from oven to cool for five minutes then transfer cookies to a cooling rack.
Repeat until all dough is used.
Recipe created by: Susan Magrini of Cooking with Diabetes - http://cookingwithdiabetes.blogspot.com
Disclosure: This recipe is designed to be gluten free. Frito-Lay is not liable or responsible for the outcome of any recipes from this website, as the ingredients used cannot be controlled nor can the environment where the recipe is made.
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