Best Potato Flake Cookies Gluten Free Recipes

GLUTEN FREE POTATO CHIP COOKIES RECIPE | A SWEET AND SALTY TREAT

Steps:

• Preheat your oven to 375°F. Line rimmed baking sheets with unbleached parchment paper and set them aside.
• In a large bowl, place the flour, xanthan gum, baking soda, salt, and granulated sugar, and whisk to combine well.
• Add the brown sugar and mix again, breaking up any lumps.
• Add the butter, eggs, and vanilla, and mix to combine. Press the back of the mixing spoon into the wetter ingredients to moisten the dry ingredients.
• Add 6 ounces of the crushed potato chips, and mix until they're evenly distributed throughout the cookie dough. It should be thick and smooth.
• Add the chips you prefer, and mix again until evenly distributed throughout the dough.
• Scoop the dough by portions about 2 tablespoonsful onto the prepared baking sheet, spacing the pieces about 1 1/2-inches apart from one another.
• Roll each piece of dough into a round between clean palms, and press into a disk about 1/2-inch thick.
• Place 1 ounce of the remaining crushed potato chips into a shallow bowl or container, and press each disk of dough into the chips on both sides, pressing evenly to help the potato chips adhere. Replace them on the baking sheet.
• Place the baking sheets, one at a time, in the center of the preheated oven and bake for about 12 minutes or until they're golden brown on the edges and just set all the way to the center. They should not glisten, even in the center.
• Remove the baking sheet from the oven and allow to cool on the baking sheet for at least 5 minutes or until firm before transferring to a wire rack to cool completely.
• Once baked and cooled, the cookies can be frozen for longer storage, but they're best at room temperature, the day of baking or withing a few days. Don't make and store the raw dough, though, as the potato chips will get soft and soggy.

POTATO FLAKE COOKIES *GLUTEN FREE*

Steps:

• In a large stand mixer, cream the butter well and add the sugars. Stir until well mixed. Add the egg and the vanilla and lemon extracts. Continue to stir until creamy.
• In a seperate bowl, combine the flour with the salt and baking soda. Add the flour to the creamy mixture and stir until well mixed. Add the potato flakes and continue to stir well. You may now add the sprinkles or chocolate chips if desired.
• Drop the dough onto the baking sheet, about 1 tbsp of dough for each cookie, leaving some room because they do expand pretty well.
• Bake for about 10 minutes. Wait for about 1-2 minutes and remove the cookies from the pan. Enjoy with milk!

GLUTEN-FREE MOLASSES COOKIES

Steps:

• Heat oven to 350°F. In large bowl, mix brown sugar, shortening, molasses and egg with spoon. Stir in remaining ingredients except granulated sugar.
• Shape dough by rounded teaspoonfuls into 48 (1-inch) balls. Roll in granulated sugar. Place on ungreased cookie sheet 2 inches apart.
• Bake 9 to 12 minutes or until set and cookies appear dry. Let stand 1 minute; remove from cookie sheet to cooling rack.