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Nut Free Recipes

Petite Home Baked Kingston Biscuits

By Denise Pare-Watson

Gluten Free, Dairy-Free, Egg-Free, Nut-Free

If you love cookies that offer both chewiness and crunchiness in texture, you are going to love this recipe!  These Australian favourites are irresistible chocolate cream filled sandwich cookies.   They have not lost their popularity since their 1926 creation by the Arnott Biscuit Company.  The cookies are similar to another popular Australian cookie called Anzac Cookies, which have similar ingredients and preparation methods to the Kingston biscuits. These Home Baked Kingston Biscuits adapt very well to gluten-free and dairy-free substitutions.  Kingston Biscuits have always been egg-free and nut-free.  For the purpose of this post, I am providing the gluten-free and dairy-free version of this recipe.

Kingston Biscuits stacked on a plate | urbnspice.com
Petite-sized Home Baked Kingston Biscuits
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Filed Under: Cookies, Dairy Free Recipes, Desserts and Sweets, Egg Free Recipes, Gluten Free Recipes, My Recipes, Nut Free Recipes, School Lunch or After School Snacks Tagged With: Biscuits, Cookie Dough, Cookie Recipes, Cookies, Dairy Free Recipes, Egg Free Recipes, Gluten Free Recipes, Nut Free Recipes, Petit Fours, Sandwich Cookies

Crunchy Potato Chip Cookies

By Denise Pare-Watson

I have been making Crunchy Potato Chip Cookies for many years. These little cookies have a story behind them.  When I was first married, we were snowed in for most of the winter in a little town called Ripley (believe it or not!).  There was so much snow that it was as high as the power lines.  The County had to add extensions onto the snow blowers in order to blow the snow up and over the top of the power lines. That winter went down in the history of Bruce County.  There were even T-shirts made that were emblazoned with the slogan “I survived the winter of 1977”.

Crunchy Potato Chip Cookies

My Mom always said that a sign of a good cook is making something out of nothing.  During that epic winter, the local grocery stores often ran a little low on supplies since deliveries were so disrupted.  One had to get a little creative when you needed to make something for the local events in that very tight knit community.  I still had a little flour, sugar and butter and the remnants from a bag of potato chips in my pantry, and that is how my Crunchy Potato Chip Cookie recipe came to be. 

Freshly baked Crunchy Potato Chip Cookies

Nowadays, I make these cookies because they are unique and crispy with a not-too-sweet and somewhat savoury taste.  They are a great addition to a cheese or dessert platter.  The added bonus is that you can have that crunch without the use of nuts.

Crunchy Potato Chip Cookies

CHEF TALK:  These cookies are fun to make with kids, as they are simple and easy to make, require very few ingredients, and are ready to bake right away. It seems that there are always enough chips left in the snack bowl to make these cookies. You only need 1/2 cup of crushed potato chips.

CHEF TIP:  If you use gluten-free flour blend for these cookies, they will remain quite light in colour. If you are making the cookies for someone who is able to tolerate dairy, add 1 tablespoon of skim milk powder – this helps to brown the cookie dough in the oven. For dairy-free cookies, substitute coconut butter for the butter.

Yield:  22 – 24 cookies (15 g each) at 1 ½” diameter

INGREDIENTS:

  • ¼ cup butter, softened
  • ¼ cup shortening
  • ¼ cup granulated sugar or organic cane sugar
  • 1 teaspoon vanilla bean paste
  • 1 cup all-purpose flour or gluten-free flour blend (I use Bob’s Red Mill 1 – 1 gluten-free Baking Flour)
  • ½ cup well crushed potato chips

METHOD:

  1. Preheat the oven to 350°F/325°F (if using a convection oven).
  2. Cream the butter and shortening with sugar until light and fluffy.
  3. Add the vanilla bean paste.
  4. Add the flour and crushed potato chips.
  5. Scoop onto a parchment lined baking sheet (small scoop = 1 tablespoon each).  Alternatively, chill the dough and then roll into small balls and place on a parchment lined baking sheet, spacing 2 inches apart (the cookies will spread slightly).
  6. Bake in the preheated oven for 12 – 15 minutes.  Cool on the tray and then store in an airtight container for up to one week or freeze for longer storage.
Potato Chip Cookie nuggets | urbnspice.com

Do you Want More Urb’n’Spice Cookie Recipes?

Citrus Sand Cookies

Ricciarelli Cookies – An Italian Almond Cookie

Junior Chefs Best Cookies

Twice-Baked Nutty Meringue Cookie Crisps

Nut Butter Cookies

My Dee’s Old Fashioned Coconut Oatmeal Cookies

Vanilla Bean Poppers

Vanilla Bean Poppers – Holiday Food Fun Variation

Rainbow Poppers

How to Make Aquafaba Meringues

LEARNING TIPS:  

Please CLICK the link above to access my Urb’n’Spice LEARNING TIPS, which are listed alphabetically on the Learning Tips blog post under the following subheadings:

  • Parchment Paper
  • Favourite Kitchen Tools: Spatula
  • Extracts: Vanilla Extract
  • Creaming
  • Oven Temperature Accuracy
    __________

If you try my recipe for Crunchy Potato Chip Cookies, please leave me a comment below with your feedback. Don’t forget to pin this recipe for later!

Denise Paré-Watson

The Urb’n’Spice Chef

Denise Pare-Watson - The Urb'n'Spice Chef | urbnspice.com

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Crunchy Potato Chip Cookies | urbnspice.com

Digiprove sealCopyright secured by Digiprove © 2018 Urb'n'SpiceAll Rights Reserved
Original content here is published under these license terms: X 
License Type:Commercial
License Abstract:You may read the original content in the context in which it is published (at this web address). You may make other uses of the content only with the written permission of the author on payment of a fee.

Filed Under: Cookies, Food Fun, Gluten Free Recipes, My Recipes, Nut Free Recipes, School Lunch or After School Snacks Tagged With: After School Snacks, Baking, Cookies, Gluten Free Recipes, Nut Free Recipes, School Lunch

Crispy Roasted Chick Peas – Kid Friendly

By Denise Pare-Watson

It is time for the new school year and thoughts of healthy lunch box treats dance through every parent’s head.  I was talking to my daughter today as she was pulling hot spiced chickpeas from the oven.  Roasted chickpeas are a family favourite, especially for her little boys.  I decided that this would be a great idea for a school make-ahead snack.  Roasted chickpeas are something that I have made many times using various blends of spices and seasonings, but it was my creative husband who asked, ‘can you make them like those roasted bar nuts?’  Why not?  The result is my recipe for Crispy Roasted Chick Peas.  For this particular recipe, I opted for kid-friendly seasonings and spices, unrefined sugar, and an optional dusting of maple sugar for extra crunchiness.

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Crispy Roasted Chick Peas | urbnspice.com

Crispy Roasted Chick Peas ready to snack on

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Digiprove sealCopyright secured by Digiprove © 2017 Urb'n'SpiceAll Rights Reserved
Original content here is published under these license terms:  X 
License Type: Commercial
License Abstract: You may read the original content in the context in which it is published (at this web address). You may make other uses of the content only with the written permission of the author on payment of a fee.

Filed Under: Beans and Legumes, Dairy Free Recipes, Egg Free Recipes, Gluten Free Recipes, Nut Free Recipes, Quick and Easy Dishes, Refined Sugar Free Recipes, School Lunch or After School Snacks, Vegetarian Dishes Tagged With: Chick Peas, Dairy Free Recipes, Gluten Free Recipes, Healthy Snacks, Kid Friendly, Lunch Dishes, Nut Free Recipes, Refined Sugar Free, School Lunch

Good Morning Cranberry-Coconut and Carrot Gluten Free Muffins

By Denise Pare-Watson

This recipe for Good Morning Cranberry-Coconut and Carrot Gluten-Free Muffins is bar none, one of the best gluten-free muffins, if not the best gluten free breakfast pastry I have ever tasted.  It is the closest thing to a Morning Glory Muffin that I can think of.  In my career as a pastry chef, I have made a ton of muffins for breakfast service and various morning events.   I mean A LOT of muffins!  I challenged myself to make a gluten-free muffin that no-one could differentiate from a gluten muffin.  I believe I have done that with this gem of a recipe.  The feedback that I receive from anyone who has tasted this muffin verifies my findings.  Try it!  Let me know what you think – I would love your feedback.

Good Morning Cranberry-Coconut and Carrot Gluten Free Muffins | urbnspice.com

Good Morning Cranberry-Coconut and Carrot Gluten-Free Muffins

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Digiprove sealCopyright secured by Digiprove © 2016-2017 Urb'n'SpiceAll Rights Reserved
Original content here is published under these license terms:  X 
License Type: Commercial
License Abstract: You may read the original content in the context in which it is published (at this web address). You may make other uses of the content only with the written permission of the author on payment of a fee.

Filed Under: Breakfast Items, Dairy Free Recipes, Dietary Restrictions, Gluten Free Recipes, Muffins & Quick Breads, Nut Free Recipes, Refined Sugar Free Recipes, School Lunch or After School Snacks Tagged With: After School Snacks, Breakfast Pastries, Cooking for Kids, Dairy Free, Dairy Free Recipes, Gluten Free, Muffins, Nut Free Recipes, Refined Sugar Free, School Lunch

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Meet Denise – The Urbnspice Chef

Welcome to Urbnspice - A Taste of Heart and Home. Inspiration in my kitchen is often a trip to the market or an experimental coincidence! Come and join me on this culinary journey where I share my passion for the creative, technical and teaching components of the profession and unravel culinary quandaries for you with fun and easy to follow user-friendly recipes, tips & techniques.
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