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.
Servings: 36 2-inch (5 cm) pieces
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