Chocolate Chip Cookie Brittle (gluten-free)

This Chocolate Chip Cookie Brittle is crispy, buttery, absolutely delicious and addicting. Made with all gluten-free and egg-free ingredients!

We are making cookie brittle today!!! Cookie Brittle is absolutely delicious. Such a flavorful dessert that has all the flavors of chocolate chip cookies, but it is a thin crisp shortbread kind of version.  It’s so good to snack on or dip in milk.

If thin and crispy cookies are your thing, this recipe is for you! Imagine the crispy, buttery edges of cookies but in basically every single bite in this recipe. It is incredibly addicting, perfectly sweet and the crispy crunchy bites filled with chocolate chips and sea salt is just too good not to make. 

Even if you are usually a soft-baked cookie kind of person, this brittle will win you over. It makes for a great gift idea for someone and it doesn’t take much effort to make it. I love that this recipe is also gluten-free, egg-free and grain-free too. Plus you only need a few ingredients to make it.

The key here is letting the butter soften for a bit before you mix all of the ingredients together. I haven’t tried this with melted butter but it wouldn’t tweak the texture of this recipe a bit. 

I also haven’t tried this with a vegan or dairy-free option either. The unsalted butter makes it crispy and that buttery flavor you want in a cookie.

I cannot wait to hear what you think of this recipe. I know you will love it too!!

What ingredients you need to make Chocolate Chip Cookie Brittle:

• Unsalted butter – the butter should be softened. I like to let it come to room temperature for an hour before using
• Vanilla extract – added for flavor
• Coconut sugar – you can do half cane sugar half brown sugar if you prefer
• Almond flour – I haven’t tried another flour option for this
• Tapioca flour – arrowroot or tapioca flour works. It helps give it that crisp and chewiness in the center
• Chocolate chips – I like using dark chocolate for this but you can use milk or semi-sweet if you prefer
• Optional: flakey sea salt

How to make this gluten-free cookie brittle:

1. Preheat oven to 375 degrees F
2. Mix together butter, vanilla extract and sugar until blended
3. Add in flours and mix
4. Fold in chocolate chips and sprinkle flakey sea salt if desired 
5. Press into a lined jelly roll style cookie sheet (about 14×9 or similar)
6. Bake for 20 minutes or until golden brown and crisp
7. Allow the bark to cool for a bit so it crisps up. If it doesn’t crisp, bake in oven again for another 5 or so minutes
8. Once brittle is cooled, break into pieces and enjoy!

FAQs and tips on making Chocolate Chip Cookie Brittle:

• What is the best way to store this? In an airtight container for 5 days or freezer for 2 months. It goes pretty fast in our house though! I love snacking on this frozen too.
• Let the brittle cool completely! If you don’t let the brittle cool before cutting, it won’t be as crispy or crunchy. If you want to cool it quickly, add to fridge or freezer too.
• My brittle still isn’t crispy and it is cool, now what? Add the pieces back to the oven and bake for another 3 to 5 minutes to crisp!
• Can I add some walnuts or other mix-in’s? Absolutely! I love some chopped walnuts or doing a mix of different chocolate chips in this recipe.

A few other delicious and healthier desserts to try:

5-ingredient Brownie Batter Bark (gluten-free)

Gluten-free Deep Dish Chocolate Chip Cookie with Caramel

Chocolate Chip Cookie Dough Bark (vegan + gluten-free)

The BEST Healthy Cookies! (gluten-free)

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