This Gluten-Free Cookie Brittle Is Dangerously Good

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option with similar texture.

gluten-free flour

🥗Healthier: almond flour

💰Cheaper: all-purpose flour (not gluten-free)

Almond flour adds a nutty flavor and is lower in carbs.

chocolate chips

🥗Healthier: dark chocolate chips

💰Cheaper: chocolate chunks

Dark chocolate chips offer a richer flavor with less sugar.

nuts

🥗Healthier: seeds

💰Cheaper: no nuts

Seeds provide crunch and are allergen-friendly.

Start by taking 1 cup of melted butter.

Scrape out the bowl and add 1 teaspoon of vanilla extract and 1 cup of packed brown sugar.

Whisk the butter, vanilla, and brown sugar together until blended.

Add 1/2 teaspoon of kosher salt and 2 cups of gluten-free all-purpose flour to the mixture.

Switch to a spatula and mix until combined; note there is no baking soda or baking powder in this recipe.

Fold in 1/2 cup of dark chocolate chips.

Prepare a parchment paper lined baking sheet.

Spread the cookie mixture onto the baking sheet, using fingers to help spread it out.

Preheat the oven to 350°F (175°C).

Bake in the preheated oven for 18 to 20 minutes, checking at the 15-minute mark.

After 18 minutes, remove from the oven and let cool completely.

Check the texture to ensure it is brittle and not chewy.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens