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)
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 https://kumquatblog.com/grain-free-dark-chocolate-potato-chip-cookies/