This easy gluten-free chocolate chip cookie brittle is crisp, buttery, and packed with chocolate chips. A simple one-bowl cookie bark recipe that breaks into delicious chunks—perfect for gifting, holiday trays, or anytime snacking.

Gluten-Free Chocolate Chip Cookie Brittle (aka Cookie Bark)
This easy gluten-free chocolate chip cookie brittle may just become your new favorite way to enjoy chocolate chip cookies. Crisp, buttery, and packed with chocolate chips, this cookie brittle combines the best of a cookie and a crunchy bark. It’s a one-bowl wonder, perfect for the holidays—or anytime a sweet, snackable treat is in order.
What Is Cookie Bark?
Cookie brittle (sometimes called cookie bark) is a sheet-style cookie that’s baked in a large slab and broken into pieces, similar to traditional chocolate bark. Imagine your favorite chocolate chip cookie with a buttery, shortbread-like texture—then turned into breakable chunks.
It's easier than scooping out balls of cookie dough and looks stunning on a cookie platter. Whether you’re gifting it or munching it straight off the tray, chocolate chip cookie bark is the perfect sweet treat for chocolate chip cookie lovers.

Why You’ll Love This Chocolate Chip Cookie Brittle/Bark
- Crisp, golden edges with a tender, buttery bite
- Easy to make with just one bowl—no mixer needed!
- Gluten-free and vegan
- Great for gifting or serving at parties
- A fun alternative to classic chocolate chip cookies
Ingredients for Cookie Bark
(Scroll to the recipe card for full measurements and instructions)
- Palm Shortening or Butter - Use palm shortening for a dairy-free or vegan version, or unsalted butter for a traditional version.
- Vanilla Extract - Essential for that nostalgic chocolate chip cookie flavor.
- Coconut Nectar or Maple Syrup - Either works well to sweeten and bind the dough while keeping it refined sugar-free.
- Almond Flour - Gives the cookie bark a rich, nutty base. Use finely ground, blanched almond flour for best texture.
- Arrowroot Flour - Adds structure and crispness to the brittle without using gluten.
- Chocolate Chips - Mini chocolate chips or chopped dark chocolate distribute more evenly throughout the dough. Nuts (Optional) - Pecans or walnuts add crunch and flavor. Skip them for a nut-free version.

How to Make Chocolate Chip Cookie Bark (Step-by-Step)
1. Mix the Dough
In a large mixing bowl, stir together palm shortening (or butter), vanilla, salt, and coconut nectar. Add the almond flour and arrowroot, mixing until a dough forms. Fold in chocolate chips and optional nuts.
2. Chill
Refrigerate the dough for 15–20 minutes until it firms up enough to roll out.
3. Roll and Transfer
Place dough between two sheets of parchment and roll it into a rectangle about ¼ inch thick. Transfer to a baking sheet.
4. Score or Not
For even pieces, lightly score the dough into squares or strips before baking. If you prefer rustic shards, skip this step.
5. Bake
Bake at 350°F (175°C) for 18–22 minutes or until the edges are lightly browned and the center is set.
6. Cool and Break
Let the slab cool completely. Then cut along the lines or snap into irregular cookie bark pieces.
Cookie Bark Variations
Looking to make your chocolate chip cookie brittle even more exciting? Try these mix-ins and tweaks:
- Chocolate-Dipped Cookie Bark – Dip one end in melted chocolate and top with crushed nuts or sprinkles.
- Holiday Cookie Bark – Top with sprinkles for a festive feel.
- Toasted Coconut Cookie Brittle – Add ¼ cup shredded coconut across the top for a toasty crunch.
Tips for the Best Cookie Brittle
- Don’t skip chilling – Cold dough is easier to roll and holds its shape better.
- Roll evenly – Aim for a consistent thickness to ensure even baking.
- Store well – Keep in an airtight container at room temp for up to a week, or freeze for longer storage.
Final Thoughts: Why Chocolate Chip Cookie Bark Belongs on Your Dessert Table
Whether you call it cookie bark, cookie brittle, or chocolate chip cookie bars, this sweet treat is a game-changer. It’s simple to make, easy to customize, and downright addictive. If want a fun new version of your favorite cookie, this chocolate chip cookie bark is for you.
Make a batch (or more) and share the love—just don’t be surprised if you end up keeping it all for yourself.
More Gluten-Free Cookie Recipes:

Gluten-Free Cookie Brittle
This crisp and crunchy gluten-free cookie brittle is like a cross between shortbread and chocolate chip cookies.
Ingredients
- ½ cup/112g palm shortening (or butter for non-vegan), at room temperature
- 1 teaspoon vanilla extract
- ¼ teaspoon sea salt
- ½ cup/120g coconut nectar (or maple syrup)
- 2 cups/224g almond flour
- 1 cup/128g arrowroot flour
- 1 cup/120g mini chocolate chips (or chopped chocolate)
- ½ cup/60g pecans or walnuts, chopped
Instructions
- Preheat the oven to 350 degrees F.
- In a large bowl beat together palm shortening, vanilla, salt and coconut nectar. Add almond flour and arrowroot and beat until dough comes together. Stir in chocolate chips and nuts.
- Chill dough in fridge for at least 20 minutes. Place dough between two pieces of parchment and roll to ¼ inch thickness.
- Remove top layer of parchment and place the dough along with bottom parchment directly on a baking sheet. Score with a knife to make triangles if desired (cut into squares; then diagonally cut each square in half.)
- Bake until edges are golden, 13-15 minutes.
- Remove pan from oven, let cool 2-3 minutes then re-score the cookies along cut lines. Let cool completely in the pan. Cut cookie brittle into pieces along the lines or just break into pieces if not pre-scoring.
- Store in an airtight container.
Notes
Variations:
- Use butter for a non-vegan version.
- Use maple syrup instead of coconut syrup.
- Use chopped chocolate instead of mini chocolate chips.
- Omit nuts if desired.
Storage:
Store in an airtight container at room temperature.
Dietary Info:
Gluten-Free, Grain-Free, Vegetarian, Vegan, Dairy-Free, Egg-Free, Paleo, Refined Sugar-Free
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Nutrition Information:
Yield:
18Serving Size:
1Amount Per Serving: Calories: 211Total Fat: 11gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 3mgSodium: 31mgCarbohydrates: 26gFiber: 1gSugar: 11gProtein: 3g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.

Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
Kankana says
Love crispy brittle cookies. Those are my favourite kind.
Natalie says
What a fun way to make chocolate chip cookies - love the idea of cookie brittle!