• 2-1⁄2 cups whole wheat pastry flour
• 2 teaspoons baking soda
• 3⁄4 teaspoon fine sea salt
• 1-1⁄2 cups evaporated cane sugar
• 1 cup refined coconut oil
• 1 cup all-natural peanut butter, chunky or smooth (whichever you prefer)
• 1⁄4 cup ice water
• 1 tablespoon molasses
• 1 teaspoon pure vanilla extract
• 2 cups coarsely crushed potato chips

Preheat oven to 375°F. Line baking sheets with parchment.

In a medium bowl, sift together the flour, baking soda, and salt; set aside.

In the bowl of a stand mixer or in a large bowl with a hand mixer, combine the sugar, coconut oil, and peanut butter, mixing on medium-high speed until creamy, about 3 minutes. Add the water, molasses, and vanilla, mixing until well combined. With the mixer on lowspeed, add the flour mixture in 3 to 4 additions, mixing each addition until almost fully incorporated. Add the potato chips, mixing until just combined.

Arrange 2-tablespoon-sized balls of cookie dough 2 inches apart on prepared baking sheets. Press to about 3⁄4-inch thick, then use the back of a fork to mark each cookie with a crosshatch pattern, if desired. Bake for 13 to 15 minutes, until the edges are slightly browned and the centers are set. Thoroughly cool on a cooling rack. Then eat enough to make yourself sick.

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