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.

Recipe by kumquat | gluten-free recipes at