This paleo and vegan chocolate chip cookie brittle is a crisp and crunchy take on an old favorite.
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 chocolate chip cookie brittle this year. 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.
The basic recipe is a one bowl 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.
The dough is rolled 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. It’s essentially a giant cookie in brittle form. 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.
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.
Serves 18
Sylvie Shirazi
Yields 18 triangles
This paleo and vegan chocolate chip cookie brittle is a crisp and crunchy take on an old favorite.
30 minPrep Time
15 minCook Time
45 minTotal Time
Save RecipeIngredients
- ½ cup/112g palm shortening (or butter for non-vegan), at room temperature
- 1 teaspoon vanilla extract
- 1/4 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
- 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.
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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.
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