Line a baking sheet with parchment paper.

Melt the chocolate

Stir half of the sweet potato chips into the melted chocolate until coated. Spread them on the lined tray in a single layer and sprinkle with flaky sea salt. Chill in the fridge for 15 minutes.

Meanwhile, in a medium bowl stir the GF flour (+ xanthan gum if your flour doesn't contain it), pinch of salt, baking powder and baking soda until well combined.

Crush the remaining sweet potato chips and add them to the bowl with dry ingredients.

In a separate bowl, mix the melted dairy-free butter and coconut sugar. Then add the egg and vanilla extract, and whisk well for 30 seconds until smooth.

Fold the dry ingredients into the wet.

Take the tray of chocolate-covered chips from the fridge, and use a pestle to break the coated chips into smaller pieces.

Pour the broken chips into the cookie mixture. Fold the pieces in gently.

Chill cookie mixture in the fridge for 30 mins.

Meanwhile, Preheat oven to 350°F (175°C) and replace the parchment paper on the same baking sheet with a fresh piece of paper.

Once cooled, scoop the cookie mixture onto the tray leaving enough space for them to spread. I got 8 cookies.

Press a few extra chocolate chips into the tops.

Place in the oven and bake for 12 minutes, rotating halfway through.

Option to press a few chips into the tops of cookies when out of the oven.

Transfer to a wire rack to cool completely for 2 hours for best texture and for the flavor to develop. Enjoy!