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Double Chocolate Chip & Potato Chip Cookies

  •  Cooking time 
    8 min
  • Preparation time 
    15 min
  • Servings
    Portions 24
recipe image Double Chocolate Chip & Potato Chip Cookies


  • 3/4 cup Flora™ Plant Butter Salted
  • 1/2 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 1 tablespoon flax meal
  • 3 tablespoons water
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 2 cups potato chips
  • 1/2 cup pretzel sticks or mini pretzels
  • 1/2 cup semisweet chocolate chips
  • 1/2 cup pistachios (optional)
Energy (kcal)3887 kcal
Energy (kJ)16259 kJ
Protein (g)46.7 g
Carbohydrate incl. fibre (g)495.7 g
Carbohydrate excl. fibre (g)462.7 g
Sugar (g)254.2 g
Fibre (g)33.0 g
Fat (g)211.7 g
Saturated fat (g)48.1 g
Unsaturated fat (g)156.7 g
Monounsaturated fat (g)95.7 g
Polyunsaturated fat (g)60.9 g
Trans fat (g)25.4 g
Cholesterol (mg)0 mg
Sodium (mg)2405 mg
Salt (g)6.02 g
Vitamin A (IU)6226 IU
Vitamin C (mg)14.9 mg
Calcium (mg)281 mg
Iron (mg)17.00 mg
Potassium (mg)2874 mg


  1. Preheat oven to 350°F and line baking sheet with parchment paper.
  2. In an electric stand mixer, cream Flora Plant Butter, brown sugar, and white sugar on medium-high speed for about 3 minutes, or until mixture is light and fluffy.
  3. Add flax meal, water, and vanilla to bowl and continue to mix on medium-high speed for another 3 minutes.
  4. Reduce mixer speed to low, and add the flour, cocoa powder, and baking soda to the bowl. Mix until all dry ingredients are incorporated with the wet ingredients.
  5. Add potato chips and pretzel sticks.
  6. With a rubber spatula, fold in chocolate chips and pistachios (if including).
  7. Refrigerate cookie dough for at least 30 minutes.
  8. When ready to bake, scoop cookie dough about 2 tablespoons in size and drop onto prepared baking sheet. Space cookie dough balls about 2 inches apart.
  9. Bake for 8-10 minutes.
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