Vegan Potato Chip Cookies

Vegan Potato Chip CookiesWhen I moved into my first apartment, my mom gave me a recipe box filled with blank cards.  At that point in my life, “winging it” and “semi-homemade” were my mottos in cooking.  I asked her to write down her recipe for potato chip cookies in case I wanted to venture into the world of baking from scratch.  I have been a vegetarian for almost nine years now and a vegan for over six of those years, so almost all of my baking is now done from scratch.  When I heard that my mom was making these cookies for Christmas, I decided to make vegan potato chip cookies.  A quick peek at the recipe for a refresher, I realized that it would be easy to make a vegan version as it didn’t require eggs.

vegan potato chip cookiesThese cookies are the perfect balance of sweet and salty, without being overindulgent.  While chocolate makes everything better, I like to reserve some without because they are a great accompaniment to tea.  vegan potato chip cookies


Vegan Potato Chip Cookies
Recipe type: dessert
Prep time: 
Cook time: 
Total time: 
Serves: 2 dozen
  • 1 cup margarine (2 sticks-I use Earth Balance buttery sticks)
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • ½ cup toasted chopped pecans
  • ½ cup crushed potato chips
  • 2 cups sifted all purpose flour
  • optional: 1 cup chocolate
  1. Preheat oven to 350 degrees.
  2. In a mixing bowl, cream together the margarine, vanilla, and ½ cup of sugar.
  3. Add in toasted pecans and crushed potato chips, then stir to combine.
  4. Add in sifted flour and stir. (It is really important to sift your flour in this case since air is your only leavening agent.)
  5. Roll batter into tablespoon sized balls and place on baking sheet.
  6. Place remaining ½ cup sugar on a plate. Using the flat bottom of a glass dipped into the sugar, flatten the balls of dough. I usually have difficulty getting sugar to stick to the bottom of my glass, so I keep a bowl of water nearby to dip the glass into first. Be careful not to use too much water or your sugar will dissolve.
  7. Bake cookies 15-18 minutes, until a light golden brown.
  8. Optional:
  9. Melt 1 cup chocolate (I use Ghiradelli semi sweet baking chips) using a double boiler.
  10. Once the cookies are cool, dip into the chocolate and return to cooling rack to harden.

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