i have birthed a baker.
my oldest boy has been undeniably bit by the baking bug.
at just 10-years old, he is asking, begging to get in the kitchen and bake something.
he has taken on pancakes, monster cookies, grain-free cupcakes, thumb-print cookies (that may soon grace this site), and just about perfected grain-free brownies. he single-handedly provided our easter dessert table with the only feature that wasn’t candy… marshmallow and chocolate chip brownies. (of course being the good momma that i am, i feel very supportive as i eat all of his hard work. 😉 )
these gorgeously delicious grain-free dark chocolate-potato chip cookies are the happy matrimony of the ever-perfect sweet/salty combo. perfectly crisp, yet chewy. and never around quite long enough. while they were conquered by my hands, my boy isn’t far from getting a chance to make them by himself.
when you’re a food blogger and recipe developer, i’d say the majority of things made in the kitchen are brand new ideas. trying new recipes, attempting to take on a new concept. there’s work to be done, so when in the kitchen, it’s usually time to tackle that work. you know it’s a darn good recipe when you really want and plan to “make these again”. these grain-free dark chocolate-potato chip cookies earned themselves a coveted spot in the “make these again” category around here.
i got my start, loving to bake, in highschool making chocolate chip cookies from the back of the toll house bag. about once a week. looks like my boy is following in my footsteps, but a few years earlier… oh the places you’ll go, son.
Grain-Free Dark Chocolate-Potato Chip Cookies
- 3/4 cup butter softened
- 1/2 cup brown sugar
- 1/2 cup sugar
- 2 large eggs
- 2 teaspoons vanilla paste or extract
- 2 3/4 cups almond flour
- 1/4 cup arrowroot starch
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup dark chocolate chunks hand chopped makes the best!
- 1 cup lightly crushed kettle cooked potato chips be sure to leave bigger pieces
- Maldon salt
- Preheat oven to 350°.
- Beat softened butter with an electric mixer at medium speed until fluffy. Add brown sugar and sugar; beat until creamy. Add large eggs and vanilla; beat until mixture is combined.
- Combine almond flour, arrowroot, baking soda, and salt in a medium bowl. Add almond flour mixture to butter mixture and beat until just combined. Gently stir in chocolate chunks and potato chips.
- Drop dough by heaping tablespoonfuls onto a baking sheet lined with parchment paper. Press dough lightly to keep from mounding, so that cookie will bake evenly. Press a few extra pieces of chocolate and potato chips onto top of cookies, if desired.
- Bake at 350° for 11-13 minutes or until edges are just golden. Sprinkle cooling cookies with chunky Maldon salt.