Chips and Dip Cookies!

Football season is upon us my friends and that means game day themed snacks are gonna be happening in my kitch.   I was inspired by game day snacks and made cookies that encompassed a few of the typical “watching football drinking a beer” snack food. I combined peanut butter cookies, potato chips, salted nuts and chocolate to create the ultimate chip and dip cookie! It’s a lot … in a really good way.  The salty and sweet in this crunchy cookie dynamo beautifully compliment each other leaving your palate fully satiated and you licking your fingers. Warning: this is NOT a “healthy” recipe.  I finished midterms and felt like indulging and figured any game day calls for a little decadence, no? G-men would approve.

Chips and Dip Cookies

(yields 15)

(adapted from my Sunbutter Cookie recipe here and inspired by Betty Crocker’s recipe here)

  • 1 cup blanched almond flour
  • 1/2 teaspoon Himalayan pink salt
  • 1/4 teaspoon baking soda
  • 1/2 cup creamy peanut butter
  • 1/4 cup light agave nectar
  • 2 Tablespoons Earth Balance
  • 1 teaspoon vanilla extract
  • scant 1 cup potato chips, crushed
  • heaping 1/3 cup dry roasted and salted peanuts or mixed nuts, chopped
  • 3/4 cups vegan chocolate chips
  • 2 Tablespoons So Delicious coconut milk
  • coconut oil spray

Some of the ingredients (sans chips, coconut milk and cooking spray – whoopsies) but you get the idea

Preheat your oven to 350 degrees. In a small bowl combine almond flour, salt and baking soda.
In a medium bowl mix together peanut butter, agave, earth balance and vanilla with a hand mixer.
Blend dry ingredients into wet with hand mixer until well combined.
Gently fold in crushed potato chips and combine.
Form dough into golf ball sized balls one at a time and place onto a coconut oil sprayed parchment lined baking sheet.
Flatten using the back of a fork.  It may help to spray your fork with cooking spray or wet it with water since the cookies are very very sticky!
Bake at 350° for 6-8 minutes (6 in my oven) until golden around the edges.
Let cool for 3 minutes, then transfer to wire racks to cool completely.
Chop your nuts and set aside.
In a small bowl melt the chocolate chips in the microwave in 30 second increments, for about 1 1/2 to 2 minutes (or do this over low heat on the stove if you are opposed to using the microwave). Once melted, stir in 2 tablespoons of the So Delicious coconut milk to form a more workable chocolate consistency.
Set up your assembly line of cookies, chocolate and chopped nuts and get to dippin!
I tried several different methods of “dipping” the cookies, and because they are so delicate, I found the best way is to use a small spoon to “paint” on the chocolate, set the coated cookie  on a sheet of wax paper and then sprinkle the nuts on top. It’s quite effective and will ensure your cookies do not fall apart!

The finished product!

Assemble your cookies and enjoy!
Serve these decadent treats as part of your next tailgate, game day, or make ’em just cause you feel like having the most unique and mouth-watering cookie of your life!

Cookie to the face!

Nutritional Facts (per cookie): 258 calories, 18.4 g fat, 2.8 g fiber, 10 g sugar, 6.1 g protein.
Bring these cookies to your next game day party and promise you’ll score a touch down with all the guys … heyyyyyy!!!!

xoxo

Your Vegan Girlfriend

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4 thoughts on “Chips and Dip Cookies!

  1. I like what I see here 😉
    This recipe is super awesome – I hope I will get to make these babies even today 😉
    And I’m loving your blog!
    – off to look around some more 😉
    xo

  2. OOOOOO my goodness!!!!!! Ok, these look scrumptious, and I think I will need to make these this weekend!! My sister and I are having a FAB girls evening and could use these 🙂

    xxoo

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