Peanut Butter Potato Chip Cookies

This recipe is adapted from "Skinny Bitch in the Kitch" by Rory Freedman. She's rad, as are her books. Here's what you'll need:

2 1/2 cups flour (I do whole wheat pastry or split it with white and wheat)
2 tsp baking soda
1/2 tsp sea salt
1/2 cup refined sugar alternative (I used turbinado, a natural brown sugar)
3/4 cup oil (I used a combo of olive, safflower and melted Earth Balance)
1/3 cup finely chopped and pitted dates
1 cup chunky or smooth natural peanut butter
1/4 cup ice water
2 tbl ground flax seed (you can omit this if you don't have it)
1 tbl molasses
1 tsp pure vanilla
2 cups crushed potato chips (something natural.... whatever that means)


Preheat oven 375.

In a medium bowl mix flour, baking soda and salt. Set aside.

Blend the 1/4 cup water with ground flax seed in a blender for 30 seconds to a minute. Set aside.

In a large bowl blend peanut butter, sugar, dates and oil for 2-3 minutes. Add flax seed mixture, vanilla and molasses and mix until combined. Add the flour and potato chips in 3 equal-ish parts and mix in by hand. Mix each part in until almost all combined. Don't over mix. I try to fold in the ingredients. Mixture will be dry. Form into 3 tablespoon balls and place on cookie sheet. Use a fork to slightly press down the cookies in a criss-cross pattern. .

Bake for 8-9 minutes. I'm a big fan of rotating the cookie tray mid oven time. Also, don't over cook, they'll settle up nicely.

Dig in!