Name: Chocolate Chip Cookie Brittle (gluten-free)
Prep time: 5 min
Cook time: 20 min
Total time: 30 min
Ingredients: 3/4 cup unsalted butter, softened; 2 teaspoons vanilla extract; 1 cup coconut sugar; 1 1/2 cup almond flour; 1/2 cup tapioca flour; 1/2 cup chocolate chips; Optional: flakey sea salt

Chocolate Chip Cookie Brittle (gluten-free)

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

Prep Time: 5 mins
Cook Time: 20 mins
Total Time: 30 mins

Yield: Makes 10-12 pieces 1x

Ingredients

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3/4 cup unsalted butter, softened
2 teaspoons vanilla extract
1 cup coconut sugar
1 1/2 cup almond flour
1/2 cup tapioca flour
1/2 cup chocolate chips
Optional: flakey sea salt

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Instructions

Preheat oven to 375 degrees F
Mix together butter, vanilla extract and sugar until blended
Add in flours and mix
Fold in chocolate chips and sprinkle flakey sea salt if desired
Press into a lined jelly roll style cookie sheet (about 14×9 or similar)
Bake for 20 minutes or until golden brown and crisp
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
Once brittle is cooled, break into pieces and enjoy!

Notes

*Store leftovers in airtight container for 5 days or freezer for 2 months

Author: Rachel