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Vegan chocolate chip cookie brittle that is a healthy snack as much as it is a dessert! It is grain-free, gluten-free, oil-free, and can be made nut-free, too.
Fall! It’s finally here! Or so the calendar indicates. It’s still muggy and hovering around 90 degrees in my corner of the world, but I don’t care; I’m ready for baking season, no matter if I am still donning shorts and flip-flops.
Anyone up for some peanut butter chocolate chip cookie brittle?
Recipe Benefits
In addition to being crispy, crunchy and scrumptious, this quick & easy, lunchbox-friendly treat is also:
- Vegan (egg-free, dairy-free)
- Grain-free
- Gluten-free
- Oil-free
- Nut-free option (use sunflower seed butter or tahini in place of the nut butter)
- Quick and easy to make
- Made in one bowl
- No stand mixer or hand mixer required
Ingredients
The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.
- smooth peanut butter (see notes for options)
- coconut sugar (see notes for options)
- chickpea flour
- nondairy milk (such as coconut milk, hemp milk, cashew milk, almond milk)
- vanilla extract
- baking soda
- miniature semisweet chocolate chips
Step by Step Instructions
Note that the complete directions are also in the recipe card below.
- Preheat the oven to 300F (150C). Line a small baking sheet with parchment paper (or 1/2 of a large baking sheet).
- In a medium bowl, stir together the peanut butter, coconut sugar, chickpea flour, nondairy milk, vanilla and baking soda until blended and smooth.
- With moistened fingers, spread the dough in an even layer on the prepared baking sheet to about 1/4-inch thickness and sprinkle with chocolate chips.
- Bake in the preheated oven for 15 to 20 minutes until edges appear crisp and dry and the middle of the cookie appears set.
- Transfer pan to a wire rack and cool completely (the cookie will continue to harden and get crisp as it sits).Break the cookie brittle into random size pieces.
FAQ
- How should I store the cookie brittle? Store the cookie brittle in an airtight container at rom temperature for 3 days or the freezer for up to 6 months.
- What can I use in place of the coconut sugar? You can use an equal amount of brown sugar instead (the overall sugar will still be relatively low compared to most cookies).
- What size sheet pan did you use? I used a 1/4 sheet size baking sheet in the photos. If you are using a standard size baking sheet (1/2 sheet) the dough will only cover about half of the area. Focus on an even, overall thickness of the dough, and don’t worry about spreading into a perfect rectangle, or any particular shape. It’s going to be broken into pieces soon enough!
- What can I use in place of peanut butter? You can use an equal amount of almond butter or cashew butter, or make the brittle nut-free by using sunflower seed butter, tahini or pumpkin seed butter.
- What can I use in place of chickpea flour? You can use an equal amount of all-purpose gluten-free flour blend to replace the chickpea flour.
Happy, healthy, snacking everyone!
Related Posts:
- Peanut Butter Banana Baked Oatmeal {vegan, oil-free, GF}
- Keto Vegan Peanut Butter Blondies {4-ingredients, Oil-Free}
- Peanut Butter Coconut Flour Protein Balls {4 ingredients, grainfree, vegan}
- Keto Vegan Coconut Flour Cookies {grain-free, gluten-free}
- 100% Flax Chocolate Cookies {vegan, oil-free, keto option}
Vegan Chocolate Chip Cookie Brittle (Grain-free)
Vegan chocolate chip cookie brittle that is a healthy snack as much as it is a dessert! It is grain-free, gluten-free, oil-free, and can be made nut-free.
Ingredients
- 1 cup smooth peanut butter or almond butter
- 1/4 cup coconut sugar or brown sugar
- 3 tablespoons chickpea flour
- 3 tablespoons nondairy milk or water
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 4 tablespoons miniature semisweet chocolate chips
Instructions
- Preheat oven to 300F (150C). Line a 1/4 size baking sheet (or half of a standard size baking sheet) with parchment paper.
- In a medium bowl, stir together the peanut butter, coconut sugar, chickpea flour, nondairy milk, vanilla and baking soda until blended and smooth.
- With moistened fingers, spread the dough in an even layer on the prepared baking sheet to about 1/4-inch thickness and sprinkle with chocolate chips.
- Bake in the preheated oven for 15 to 20 minutes until edges appear crisp and dry and the middle of the cookie appears set.
- Transfer pan to a wire rack and cool completely (the cookie will continue to harden and get crisp as it sits).
- Break the cookie brittle into random size pieces.
Notes
Storage: Store the leftover cookie brittle in an airtight container at rom temperature for 3 days or the freezer for up to 6 months.
Nutrition
Serving: 12-inch (5 cm) piece | Calories: 48kcal | Carbohydrates: 3.4g | Protein: 2.2g | Fat: 4.4g | Saturated Fat: 0.1g | Sodium: 52.8mg | Fiber: 0.2g | Sugar: 0.9g
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