This easy to make gluten-free cookie brittle may just become your new favorite chocolate chip cookie recipe. Crisp and buttery, it’s the best of chocolate chip cookies but in brittle form!
It’s about time for cookies, don’t you think?
If there was ever a month for cookies, it’s certainly December. Not that it’s ever a bad time of year for cookies, but the holidays just bring out the baker in us all. Everyone likes a nice treat around this time of year and with all the parties, brunches and family dinners to attend, a cookie is always welcome. I for one have been munching on my fair share of cookie brittle this year.
What is Cookie Brittle?
If you’ve never had cookie brittle before, it's a wonderfully thin and crisp take on traditional chocolate chip cookies. It’s a chocolate chip cookie with shortbread-like qualities, but with more snap and crunch and is so simple to make. It’s essentially a giant cookie in brittle form.
The cookie dough is rolled out into a big slab and baked until firm and golden around the edges then cut or broken into wedges and chunks that are just perfect for dipping into milk or coffee. You can score the dough before baking like shortbread if you want nice edges or simply tear into the cookie slab with your hands once it cools.
The basic recipe is a one bowl, one spoon number, but from there the possibilities are endless. I like to add chocolate chips and pecans but walnuts and toasted coconut would be quite tasty as well. Here’s what you’ll need:
(Here are a few notes about the ingredients you’ll need for this recipe. As always find the full list of ingredients and directions in the recipe card at the bottom of the post.)
- Palm Shortening or Butter – Use palm shortening or vegan butter for a vegan version and butter for a non-vegan brittle.
- Vanilla – Every good chocolate chip cookie needs some vanilla extract.
- Coconut Nectar or Maple Syrup – Use either coconut nectar (also called coconut syrup) or maple syrup.
- Flour – You’ll need both almond flour and arrowroot flour.
- Chocolate Chips - Use mini chocolate chips or chop your own chocolate.
- Nuts – Use either pecans or walnuts or omit altogether.
How to Make Cookie Brittle:
(Here are the basic steps and some helpful tips on how to make the recipe. Find the full directions in the recipe card at the bottom of the post.)
- In a large bowl you’ll beat together the palm shortening or butter, vanilla, salt and coconut nectar. Next you’ll add the almond flour and arrowroot and stir until the dough comes together. Now you’ll add in your chocolate chips and nuts.
- Chill dough in fridge until firm then roll it out between two piece of parchment and place it on a sheet pan.
- Score with a knife to make and bake until the edges are golden.
- Cut cookie brittle into pieces along the lines or just break into pieces if not pre-scoring and enjoy!
If you’re feeling fancy a drizzle of chocolate makes a nice topping, or cut the brittle into sticks and serve them with a chocolate sauce on the side for dipping.
So if you’re looking for a new cookie to add to your cookie platter this year then give this chocolate chip cookie brittle a try, I promise it won’t be your last batch.
More Gluten-Free Cookie Recipes:
This crisp and crunchy gluten-free cookie brittle is like a cross between shortbread and chocolate chip cookies.
- 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
- 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.
- 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.
Store in an airtight container at room temperature.
Gluten-Free, Grain-Free, Vegetarian, Vegan, Dairy-Free, Egg-Free, Paleo, Refined Sugar-Free
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Amount 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.