Gluten-free Potato Chip Cookies

I haven’t posted in a while. Three weeks ago I left a very stressful job, and a team of amazing coworkers, to start my own private practice. On my last day I had to rush through an audit, and I didn’t have time to say good-bye to the staff and the residents. Needless to say I was exhausted. My time since then has been been focused on building my practice, reaching out to former colleagues, and re-charging. The transition has been both unsettling and exciting, and my posting has been put on the back burner.

Don’t get me wrong, to help me with the stress, I did bake during this time. Though, whenever I had a baking inspiration, I didn’t have the patience to plan it so that I could take pictures of my baked goods before digging in. So, in a nutshell, I have baked and my family has enjoyed, but I haven’t had the time to share. I am determined to change this and today I am posting a recipe from Martha Stewart’s. In my recent trip to my local library I checked out a couple of her books, Cookie Perfection and Cake Perfection. I have all the intentions to start turning most of her recipes in these books into their gluten-free versions, and today I start with her Potato Chip Cookies. She uses pecans and suggests chocolate chips as well. I added both, because, why not?


Gluten-free Potato Chip Cookies

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Recipe by Simona Gluten-free Course: RecipesDifficulty: Easy
Prep time


Cooking time






  • 226 g 226 Unsalted butter, softened – 1 cup

  • 165 g 165 Light brown sugar – 3/4 cup

  • 150 g 150 Granulated sugar – 3/4 cup

  • 1 tsp 1 Vanilla extract

  • 2 large 2 Eggs

  • 350 g 350 Simona’s Flour Mix – 2 1/4 cups

  • 1 tsp 1 Baking soda

  • 3/4 tsp 3/4 Salt

  • 280 g 280 Salted potato chips, crushed – 4 cups, divided

  • 120 g 120 Pecans, toasted* and coarsely chopped – 1 cup

  • 110 g 110 Chocolate chips – 1 cup – if you like chocolate


  • Preheat the oven to 375 F degrees. Line Four baking sheets with parchment paper.
  • Beat together butter and sugars in a bowl of a stand mixer with a paddle attachment on high speed until fluffy, 2 to 3 minutes. Add vanilla and eggs, and beat on medium speed until just combined.
  • Add flour, baking soda, and salt, and beat on low speed until well combined. Stir in 2 cups potato chips, the pecans, and if you are using, the chocolate chips.
  • Place the rest of the crushed potato chips in a plate. With a 2-inch scoop the dough into balls and then roll them in the potato chips to coat.
  • Place the cookies 2 inches apart on a parchment-lined baking sheet. Bake until golden, 18 to 20 minutes. Place on a cooling rack and let the cookies cool completely before removing.


  • *To toast your pecans, preheat the oven to 350ºF. Line a baking sheet with parchment paper. Spread the nuts out on the parchment paper in a single layer. Bake for 5–10 minutes until the nuts darken in color a couple shades and the aroma of toasted nuts is strong in the kitchen.

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