·         8 cups potato chips (crushed to make 2 cups crumbs)

·         3/4 cup packed light brown sugar

·         8 Tbs. vegetable shortening

·         1 egg

·         1 tsp. gluten free vanilla

·         1 cup Gluten Free Pantry Brown Rice Pancake and Waffle Mix

 

Preheat oven to 350°. Place potato chips in a plastic bag. Using a rolling pin, crush chips into coarse crumbs. In food processor, combine sugar and shortening until fluffy. Add egg and vanilla and blend. Add pancake mix and continue to combine until a smooth dough forms. Add 1 cup of crumbs and combine on low speed.

 

Spray vegetable spray on hands. Roll dough into balls. Dip each ball into remaining 1 cup of crumbs. Place on parchment lined cookie sheet 2 inches apart. With the bottom of a drinking glass, flatten each ball of dough. Bake 15 minutes or until edges of cookies are brown. Remove from oven and let cool on wire rack.

 

Makes 24 cookies.