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.