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Gluten-Free Brownie Brittle Recipe

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This gluten-free brownie brittle recipe is insanely crunchy and chocolatey! A fun twist on traditional brownies, you’ll quickly become addicted to this crispy treat. Surprisingly easy to make, pull this recipe out the next time you’re craving something sweet! Dairy-free & vegan option included!

One day, while I was elbow-deep in a bag of store-bought brownie brittle I thought, I can make this! And, better yet, I can make it gluten AND dairy-free. So that’s exactly what I did. I can’t lie though, during the recipe development phase I was worried that the whole baking process might be a bit too difficult. But to my surprise, it was SUPER easy! I even made this same brownie brittle recipe a few times, waiting for something to go wrong, but it never did. I got perfect brownie brittle every single time.

And just in case you’ve never had brownie brittle before – it tastes kinda like a chocolate-er, crunchier cocoa puff. Soft, fudgy brownies definitely have a special place in my heat …but so does this brownie brittle. It’s a totally different, exciting, and freaking delicious experience. I just love it, and I’m sure you will too!

What You Need To Make Gluten-Free Brownie Brittle

  • Sugar – If you know me by now, you know I use coconut sugar whenever possible. I made no exception for this brownie brittle recipe. Though you can use whatever kind of sugar you’d like!
  • Semisweet Chocolate Chips – I prefer Enjoy Life Semi-Sweet Mini chocolate chips for this recipe. They’re dairy-free, but taste JUST like regular chocolate chips. You can of course use whatever chocolate chips you’d like. You can even use one cup of a chopped semi-sweet chocolate bar.
  • Neutral Tasting Oil – I used melted coconut oil in my recipe, but vegetable, canola, avocado, or even olive oil will work. We’re simply looking for an oil that you won’t be able to taste in the brittle. So anything with a super mild flavor will do!
  • Egg Whites – Yup that’s right, get rid of those yolks! The egg yolks make things soft and sort of cake-like, which is what we’re trying to avoid in this brownie brittle recipe. So either chuck the yolks or save them for your morning scramble.
  • Gluten-Free Flour – I’ve been using Bob’s Red Mill 1:1 Baking Flour for a few months now and have nothing bad to say about it. It’s a solid gluten-free flour that never fails to get the job done. You can use any 1:1 gluten-free flour blend, just please make sure it contains xantham gum.

  • Espresso Powder or Instant Coffee Granules – Espresso powder will enhance the chocolate in this delicious brownie brittle recipe!

Adjust This Recipe To Your Dietary Needs

  • Make it Vegan: I haven’t tried it, but a vegan egg-substitute might work in this recipe. If you try it, please let me know how your brownie brittle turns out!

  • Add Gluten: You can use regular all-purpose flour in place of the gluten-free flour in this recipe.
Gluten-Free Brownie Brittle Recipe
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Gluten-Free Brownie Brittle Recipe

4 from 3 votes
Recipe by Samantha Course: DessertCuisine: AmericanDifficulty: Easy
Servings

18

pieces
Prep time

5

minutes
Cooking time

30

minutes
Total time

35

minutes

This gluten-free and dairy-free brownie brittle is insanely crunchy and chocolatey! A fun twist on traditional brownies, you’ll quickly become addicted to this crispy treat. Surprisingly easy to make, pull this recipe out the next time you’re craving something sweet!

Ingredients

  • 1 Cup Sugar, see Notes

  • 1 Cup Semi-Sweet Chocolate Chips, divided

  • 1/4 Cup Neutral Tasting Oil, see Notes

  • 2 Egg Whites

  • 1/2 Teaspoon Vanilla Extract

  • 1 Cup + 2 Tablespoons Gluten-Free Flour

  • 3 Tablespoons Cocoa Powder

  • 1/4 Teaspoon Baking Soda

  • 1/2 Teaspoon Espresso Powder or Instant Coffee Granules

Directions

  • Preheat your oven to 350° Fahrenheit and line a large cookie sheet with parchment paper.
  • In a medium bowl, microwave 1/2 cup of chocolate and ¼ cup of oil in 30-second intervals until chocolate has completely melted. Then stir in the sugar. Brownie Brittle Process Photo 1
  • Add in the egg whites and vanilla extract, mix to combine. Then fold in the gluten-free flour, cocoa powder, baking soda, and espresso powder. Brownie Brittle Process Photo 2
  • Transfer batter to prepared baking sheet and spread into a thin layer (about 1/8-inch thick). Sprinkle with remaining chocolate chips and bake for 15 minutes. Brownie Brittle Process Photo 3
  • Remove from oven, slice into brownie brittle pieces, then bake for an additional 15 minutes. Brownie Brittle Process Photo 4
  • Remove from the oven, transfer to a wire cooling rack and let cool completely. Break apart into pieces and enjoy.Brownie Brittle Process Photo 5

Recipe Video

Notes

  • Sugar: I used coconut sugar, but you can use either regular white sugar or can sugar if you’d like.
  • Neutral Tasting Oil: Refined coconut oil, vegetable oil, canola oil, or olive oil will all work!

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Dairy-Free

Healthy Cookie Dough (Vegan, Gluten-Free)

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scoops of healthy cookie dough on a baking sheet

This healthy cookie dough is perfectly sweet and loaded with chocolate chips! With just 5 ingredients and in just 5 minutes, you’ll have a totally edible and good-for-you cookie dough. Sprinkle some of this healthy cookie dough over your favorite vegan ice cream for a healthier no-bake treat!

scoops of healthy cookie dough on a baking sheet

I’m sure we’ve all eaten raw cookie dough. I may or may not have purchased cookie dough in the past for the sole purpose of eating it raw. I know, don’t judge me! While I never thought twice about shoving spoonfuls of cookie dough in my mouth before it even had a chance to make it to the oven, there was always that little thought in the back of my mind like – this is SO not good for me. If anyone out there is like me and actually prefers raw cookie dough to the baked kind, then this recipe is for you!

This isn’t just any edible cookie dough recipe, it’s HEALTHY edible cookie dough. So healthy, in fact, that you could even enjoy it as an afternoon snack if you’d like! Protein-rich almond flour, a dash of natural maple syrup, and healthy fat-packed coconut oil make this edible cookie dough the most nutritious of its kind. I personally love whipping together a small batch of this stuff at around 3pm on a Tuesday when I am in dire need of a pick-me-up. This healthy cookie dough tastes indulgent without leaving you feeling like you overindulged. Trust me when I tell you this, you NEED this better-for-you sweet treat in your life. And lucky for you, with just five ingredients and five minutes you can have this healthy cookie dough in your life!

What You Need To Make Healthy Cookie Dough

Almond Flour – Almond flour is becoming easier and easier to find at the grocery store these days. I love almond flour for most of my gluten-free baked goods and treats. It also does a darn good job as the base in this recipe. If you don’t already have a bag of almond flour on hand, I highly recommend you go pick one up. And when you do, make sure this vegan and gluten-free cookie dough recipe is the first thing you make with it. Though be sure to purchase almond flour, and not almond meal. Almond meal is not as fine as the flour and will result in a grainier dough.

Coconut Oil – Coconut oil, like almond flour, is becoming increasingly easy to find at most major grocery stores. If you’re not a fan of that coconut flavor, try to use an ultra-refined coconut oil in this recipe. The refining process strips the oil of most, if not all of its flavor. If you don’t have coconut oil, you can easily use melted vegan butter or regular butter instead!

Vegan Chocolate Chips – I use and LOVE the Enjoy Life Mini Chocolate Chips for this recipe. Enjoy Life’s chocolate is entirely dairy, nut, and soy-free. Making it the ultimate addition to this healthier recipe. However, feel free to use your favorite vegan chocolate chips in this recipe. You can even chop up a vegan chocolate bar into chunks and add that to your healthy cookie dough!

Adjust This Recipe To Your Diet

  • Add Dairy: Use regular melted butter instead of coconut oil if you’re not vegan or dairy-free.
  • Make it Sugar-Free: Substitute the maple syrup for your favorite sugar-free syrup, or leave it out altogether. Also, be sure to use sugar-free or stevia-sweetened chocolate chips instead!
Healthy Cookie Dough (Vegan, Gluten-Free)
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Healthy Cookie Dough (Vegan, Gluten-Free)

4 from 12 votes
Recipe by Samantha Russo Course: DessertCuisine: AmericanDifficulty: Easy
Servings

2

servings
Prep time

5

minutes
Cooking time

0

minutes
Total time

5

minutes

This healthy cookie dough is perfectly sweet and loaded with chocolate chips! With just 5 ingredients and in just 5 minutes, you’ll have a totally edible and good-for-you cookie dough. Sprinkle some of this healthy cookie dough over your favorite vegan ice cream for a healthier no-bake treat!

Ingredients

  • 1 1/4 cups almond flour

  • 3 tablespoons maple syrup

  • 3 tablespoons coconut oil or vegan butter, melted

  • 1 teaspoon vanilla extract

  • Pinch of salt

  • 1/4 cup vegan chocolate chips, see Notes

Directions

  • Stir together all ingredients except chocolate chips, until combined.
  • Fold in the chocolate chips and serve.

Recipe Video

Notes

  • I used mini vegan chocolate chips in this recipe, though you can use any kind of chocolate chips or chunks you’d like!

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Desserts

Vegan No-Churn Chocolate Ice Cream (refined sugar-free)

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three cones of vegan chocolate ice cream lying on a table

No ice cream machine necessary for this easy three ingredient vegan chocolate ice cream! This non-dairy frozen dessert is perfectly chocolatey and sweet. With minimal time and effort, you’ll have an irresistible vegan summertime (or anytime!) treat.

three cones of vegan chocolate ice cream lying on a table

The Story Behind This Recipe

What most people don’t know about me is that my first job ever was actually at an ice cream shop. I worked there almost all through high school (before my dairy-free days) and ate ice cream literally every. single. day. Ohhhh what I wouldn’t do to have my high school metabolism again! So as you can imagine, once I went dairy-free in college I deeply, and I mean DEEPLY, missed ice cream. Back then, vegan/dairy-free ice cream wasn’t much of a thing. My options were typically limited to sorbet, which is already made without dairy. And while sorbet definitely helped cool me down and curb my sweet tooth, I longed for a big ole’ cone of classic chocolate ice cream.

These days, vegan ice cream isn’t nearly as hard to find, but what is hard to find is one that checks off all my boxes. I don’t want any funky ingredients such as fake sweeteners, gums, etc. Those cause just as much of a digestive nightmare for me as eating regular ole’ ice cream does. And most importantly, I don’t want to have to sell a kidney to afford it! The better the ingredient list, the more expensive it almost always is. Therefore, I came up with this vegan chocolate ice cream to both suit my needs and save me some money (because it’s either my bi-weekly manicure or $10 pints of ice cream, and I’d choose the former any day!).

The no-churn part of this recipe simply derived from the fact that I don’t own an ice cream maker. I’m looking into purchasing one now, but until I find one that doesn’t take up half of my freezer I will continue to make this no-ice-cream-machine-necessary recipe!

What You Need to Make Vegan Chocolate Ice Cream

Full Fat Coconut Milk – None of that low-fat or lite coconut milk here! We need all that luscious healthy fat to achieve a thick and smooth texture. You could even use two cans of coconut cream if you’d like, only adding to the creaminess of this vegan chocolate ice cream.

Coconut Sugar – Coconut sugar keeps this three ingredient vegan chocolate ice cream completely refined sugar-free. This natural sweetener is more nutritious than regular sugar and contains 25% less sucrose than white sugar. Though if you don’t have coconut sugar, you can easily swap this out for cane sugar or white sugar if you’d like!

Cocoa Powder – This ingredient seems pretty self-explanatory. However, I will say that if you’d like you can substitute cacao powder for the cocoa powder in this recipe. Cacao has more nutrients and antioxidants than cocoa powder and would make this three ingredient vegan chocolate ice cream that much healthier.

Vegan No-Churn Chocolate Ice Cream (refined sugar-free)
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Vegan No-Churn Chocolate Ice Cream (refined sugar-free)

5 from 1 vote
Recipe by Samantha Russo Course: DessertDifficulty: Easy
Servings

8

servings
Prep time

5

minutes
Freezing time

8

hours

No ice cream machine necessary for this easy three ingredient vegan chocolate ice cream! This non-dairy frozen dessert is perfectly chocolatey and sweet. With minimal time and effort, you’ll have an irresistible vegan summertime (or anytime!) treat.

Ingredients

  • 2 (14 ounce) cans full fat coconut milk or coconut cream, see Notes

  • 1/2 cup coconut sugar

  • 1/2 cup cocoa powder

Directions

  • Add all ingredients to a blender and blend until smooth.
  • Transfer to a parchment-lined container and freeze for 8 hours or until firm.
  • Remove ice cream from freezer 10-15 minutes before serving.

Recipe Video

Notes

  • Coconut Milk: I used Let’s Do Organic heavy coconut cream for this recipe, but any full-fat coconut milk or cream will work!

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Desserts

Gluten Free Oreos (vegan)

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Five gluten-free oreos stacked on top of each other.

These vegan and gluten-free oreos are BETTER than the real thing! Sweet vanilla frosting is layered between two extra-chocolatey, crumbly cookies. These gluten-free oreos are not only fun, but surprisingly easy to make!

Five gluten-free oreos stacked on top of each other.

I. love. oreos. They’re easily one of my favorite packaged cookies (right next to milanos). Thought as I’m sure we all know, oreos are not gluten-free. *womp womp* But now that’s ok! I made these gluten-free oreos with all my celiacs and gluten-intolerant people in mind. These babies are completely gluten-free, though I’d argue they taste even better than regular oreos.

What You Need to Make Vegan and Gluten-Free Oreos

Vegan Butter – Found in both the cookie and the filling, vegan butter is key to this healthier recipe! A cup of softened vegan butter in the cookie dough makes them irresistibly soft and crumbly. While half a cup of softened vegan butter in the filling makes it light and fluffy. I use and love the Earth Balance Vegan Buttery Baking Sticks in most of my vegan/dairy-free recipes, though feel free to use whatever kind of vegan butter you’d like! Also, if you’re not vegan or dairy-free you can easily swap regular butter in its place.

Gluten-Free Flour – I prefer and recommend Bob’s Red Mill 1:1 Baking Flour, though feel free to use your favorite gluten-free flour in this recipe. When picking out a gluten-free flour for baking, you always want to make sure that it contains xantham gum! If you’re not gluten-free, you can use regular all purpose flour instead.

Cocoa Powder – Any unsweetened cocoa powder will work for these gluten-free oreos! You could even use unsweetened cacao powder for extra vitamins and minerals in your cookies. Cocoa powder is usually pretty lumpy and is the main reason I recommend you sift the dry ingredients in this recipe. Sifting the cocoa powder in particular will ensure that the rich chocolatey flavor is distributed evenly throughout the cookie dough.

Filling gluten-free oreos with vanilla frosting.

Tips and Tricks

  • I know most of us, me included, forget to soften our butter ahead of recipes that call for softened butter. While you can usually get away with quickly microwaving butter to soften it, that trick won’t work for this gluten-free oreos recipe. The dough for these cookies is on the stickier side and if your butter is at all melted going into this mixture, it will make your dough nearly impossible to work with. Therefore, don’t forget to leave the vegan butter out for at least an hour before making this recipe!
  • I didn’t have a cookie cutter small enough for this, so I used the rim of a shot glass to cut out my cookies! If you find yourself in the same boat, take a look around your kitchen for other items you might be able to use. You’ll be surprised by how many round objects can double as a cookie cutter!
  • Any double-stuffed fans out there?? Simply double the filling recipes and pile on that sweet vanilla frosting! You’re free to stuff these gluten-free oreos as much as you want.
Gluten-Free Oreos (vegan)
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Gluten-Free Oreos (vegan)

5 from 1 vote
Recipe by Samantha Russo Course: DessertCuisine: American
Servings

24

oreos
Prep time

15

minutes
Cooking time

30

minutes
Total time

45

minutes

These vegan and gluten-free oreos are BETTER than the real thing! Sweet vanilla frosting is layered between two extra-chocolatey, crumbly cookies. These gluten-free oreos are not only fun, but surprisingly easy to make!

Ingredients

  • For the cookies:

  • 1 cup vegan butter, softened

  • 1 cup sugar, see Notes

  • 2 cups gluten-free flour

  • 1/2 cup cocoa powder

  • 1/2 teaspoon baking soda

  • For the filling:

  • 1/2 cup vegan butter, softened

  • 2 cups powdered sugar

  • 1/2 teaspoon vanilla extract

Directions

  • For the cookies:
  • Beat the butter and sugar on high until light and fluffy.
  • Sift the flour, cocoa powder, and baking soda together in a separate bowl and mix to combine.
  • Add the dry ingredients into the butter and sugar, mix until a dough forms.
  • Transfer dough to a floured surface and roll into 1/4-inch thick disc, then cut out 2-inch round circles.
  • Transfer all circles onto a parchment lined baking sheet and place in the fridge to chill for 20-30 minutes.
  • Preheat oven to 350° Fahrenheit and bake cookies for 10-12 minutes. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
  • For the filling:
  • Beat all filling ingredients together until light and fluffy.
  • Place a dollop of filling onto each cookie and top with another cookie – repeat for all remaining cookies!

Recipe Video

Notes

  • Sugar: I used coconut sugar in this recipe and had great results! Though feel free to use white or cane sugar.

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Dairy-Free

Best Ever Paleo Chocolate Chip Cookies

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Paleo Chocolate Chip Cookies Hero Shot

These paleo chocolate chip cookies are truly some of my best work yet. Crunchy on the outside, soft on the inside, perfectly sweet and loaded with chunks of chocolate – YUM!

When I started experiencing intense chocolate chip cookie cravings, I made it my mission to develop a paleo recipe. Tested more times than I can count, this recipe is nothing short of perfection (humble brag). I am fully obsessed with these cookies. I keep a few in my freezer at all times, ya know …in case of emergency.

What You Need To Make Paleo Chocolate Chip Cookies

Almond Flour – Once hard to find, almond flour is sold at most grocery stores these days. Though be careful, almond flour is not the same as almond meal. Don’t try substituting almond meal, or any other flour, for the almond flour in this recipe.

Coconut Sugar – I pretty much only bake with coconut sugar these days. It’s plant-based, less processed, and is lower on the glycemic index than white sugar. If you don’t have a bag of coconut sugar at home, I highly recommend you buy one!

Coconut Oil – Not a fan of that coconut flavor in your baked goods? I feel you and I got you. Look for refined coconut oil, it has little to no coconut flavor but does the exact same thing as the unrefined kind. You could also swap melted dairy-free butter or regular butter for the coconut oil if you’d like.

Chocolate – Ahh the most important part! If you’re looking to make this recipe 100% paleo, be sure to use a paleo chocolate bar. My favorites are the Hu Kitchen and Eating Evolved paleo chocolate bars. If you’re not paleo, use whatever chocolate bar you’d like in this recipe. Alternately, you could use 1 cup of chocolate chips instead of chopping up a chocolate bar!

Adjust This Recipe To Your Dietary Needs

Make It Vegan: Use a flax egg or your favorite egg-substitute in place of the egg in this recipe. Your cookies won’t be as fluffy, but still delicious!

Add Dairy: If you’re not paleo or dairy-free, you can substitute the melted coconut oil for melted butter. You can also use whatever chocolate you’d like, no need to seek out a paleo kind.

Best Ever Paleo Chocolate Chip Cookies
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Best Ever Paleo Chocolate Chip Cookies

5 from 1 vote
Recipe by Samantha Russo Course: DessertDifficulty: Easy
Servings

20

cookies
Prep time

5

minutes
Baking time

12

minutes
Resting Time

1

minute

These paleo chocolate chip cookies are truly some of my best work yet. Crunchy on the outside, soft on the inside, perfectly sweet and loaded with chunks of chocolate – YUM!

Ingredients

  • 1/4 Cup Coconut Oil, melted

  • 1 Egg, at room temperature (see NOTES)

  • 1/4 Cup Maple Syrup

  • 1/2 Cup Coconut Sugar

  • 1 Teaspoon Vanilla Extract

  • 2 1/2 Cups Almond Flour

  • 1/2 Teaspoon Baking Soda

  • 1/4 Teaspoon Salt

  • 1 Chocolate Bar, chopped (see NOTES)

Directions

  • Mix together the melted coconut oil, egg, maple syrup, coconut sugar, and vanilla extract in a large bowl.Paleo Chocolate Chip Cookies Process Photo 1
  • Add in the almond flour, baking soda, and salt, mix until fully combined.Paleo Chocolate Chip Cookies Process Photo 2
  • Fold in your chocolate, cover with plastic wrap and refrigerate for at least one hour and up to overnight.Paleo Chocolate Chip Cookies Process Photo 3
  • When ready to bake, preheat your oven to 350° Fahrenheit and line a cookie sheet with parchment paper and remove dough from the fridge.Paleo Chocolate Chip Cookies Process Photo 4
  • Scoop 2 tablespoons of dough, flatten slightly, and space each cookie 2-3 inches apart. Bake for 10-12 minutes or until lightly golden brown around the edges.Paleo Chocolate Chip Cookies Process Photo 5
  • Remove from the oven and let sit on the cookie sheet for 2 minutes before transferring to a wire rack to cool.Paleo Chocolate Chip Cookies Process Photo 6

Notes

  • Egg: Take your egg out of the fridge an hour before starting this recipe. If your egg is too cold when you add it to the bowl, it will sauce the melted coconut oil to harden.
  • Chocolate Bar: I recommend Hu Kitchen or Eating Evolved paleo chocolate bars for this recipe. You could also use 1 cup of chocolate chips in place of the chocolate bar.

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