Swap chocolate chunks for KitKats in these delicious vegan cookies! Using leftover Halloween candy, these vegan KitKat Cookies with Potato Chips are perfect for a weeknight treat.
Got leftover Halloween candy? Make cookies! We recently took to the kitchen to test out different variations of leftover chocolate in cookies and we have a winner – Vegan KitKat Cookies with Potato Chips. Born from Devin’s creativity, it’s a great way to use up extra chocolate or just make a fun twist on a chocolate chip cookie.
This recipe uses our Small Batch Chocolate Chunk Cookie recipe as the base and builds on it with the addition of a vegan KitKat bar and crushed kettle cooked potato chips. Sweet with with just the right amount of salty and crunchy – these may just be our new go-to.
Why you’ll love this recipe:
- Great way to use up leftover Halloween candy.
- Packed with flavour and textures.
- Quick and easy to make.
Top tips for making vegan cookies:
- Use a scale for minimal clean up. Using weighted measurements (as we have provided and recommend) means you can add flour, and other ingredients, straight to the bowl without having to dirty a measuring cup!
- Use a rubber spatula. We find we get the best results, especially for mixing the melted butter and sugar together, when using a rubber baking spatula. It creates the perfect surface for blending the ingredients just as we need them.
- Mix the butter and sugar until shiny and smooth. It can be hard to tell when you have mixed enough when using melted butter in a cookie recipe. We like to look for at the texture, viscosity, and surface. You’re looking for a smooth mixture that is slightly thickened with a shiny appearance.
- Don’t over mix the dough. When adding the dry ingredients just mix until it’s combined and no dry patches remain. Over mixing at this stage with create a chewy, tough, and generally unpleasant cookie texture.
Ingredient Notes:
- All-Purpose Flour – We use any store brand unbleached all-purpose flour for our recipes.
- Kosher Salt – We like to use kosher salt in all our baking as it’s not overly salt-y and has a good texture to topping cookies.
- Vegan Butter – We use the Becel Plant Based Sticks for almost all of our recipes. But we have also had success with Earth Balance.
- Brown & Granulated Sugar – If it’s of concern for you, not all white granulated sugar is vegan-friendly as some is processed with animal bones. Most available in Canada are vegan, but it may be different in other countries.
- Flax Egg – This is what we use to substitute eggs in this recipe. It’s a mixture of ground flaxseeds and lukewarm water. When you let it rest for 5-10 minutes it will form a gelatinous mixture that is great in place of eggs in baked goods.
- Vegan KitKats – We used the vegan-friendly KitKat bar. If you’re in the Hamilton or Toronto area they can be found at Coven or Good Rebel.
Other vegan chocolate recipes you’ll love:
- Matcha Chocolate Chunk Cookies
- Vegan KitKat Bars Recipe
- Tahini Chocolate Chunk Cookies
- Easy Vegan Chocolate Cake
How to make Vegan KitKat Cookies with Potato Chips:
Vegan KitKat Potato Chip Cookies
Swap chocolate chunks for KitKats in these delicious vegan cookies! Using leftover Halloween candy, these vegan KitKat Cookies with Potato Chips are perfect for a weeknight treat.
Print Pin ItServings: 8 cookies
Ingredients
- 1 flax egg, (1 tbsp ground flaxseed + 3 tbsp lukewarm water)
- 113 g (½ cup) butter, melted
- 150 g (¾ cup) brown sugar
- 50 g (¼ cup) granulated sugar
- 1 tsp vanilla
- 180 g (1½ cups) all-purpose flour
- 1/2 tsp baking soda
- salt, to taste
- 60 g (1½ bars) vegan KitKat, chopped
- 15 g potato chips, crushed
Instructions
Before your start: Make the flax egg by combing ground flaxseed with lukewarm water and set aside to thicken.
- Preheat oven to 350°F and line a baking sheet with a silicone baking mat or parchment paper. Set aside.
- Melt vegan butter in the microwave in a medium-sized bowl. Add the brown sugar and granulated sugar and using rubber spatula mix until smooth – about 5 minutes. Mix in vanilla extract and flax egg until incorporated.
- Mix the all-purpose flour, baking soda, and salt into the butter/sugar mixture until a dough forms.
- Fold in the KitKat pieces and crushed potato chips.
- Using a 3 tbsp cookie scoop, scoop the dough and place on the prepared baking sheet with 2-inches between each. Optionally, you can top with extra chips and KitKats.
- Bake for 11-12 minutes or until golden brown.
- Let cool on the baking pan for 5-10 minutes before transferring to a cooling rack to cool completely.
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