Extra crunchy, perfectly sweet gluten-free chocolate chip cookie brittle! Made with almond flour and sweetened with coconut sugar for a healthier treat. This paleo dessert recipe requires just one bowl and 30 minutes to make!
Preheat oven to 350° Fahrenheit and line a large cookie sheet with parchment paper.
Mix together the coconut sugar and oil in a large bowl. Add in the egg whites and vanilla extract, mix until combined.
Add almond flour, tapioca flour, and baking soda to the bowl and continue to mix until a dough forms. Fold in chocolate chips until evenly dispersed throughout dough.
Transfer cookie brittle dough to prepared cookie sheet and flatten into an even, thin layer (about ¼-inch thick).
Bake for 10 minutes, then remove from oven and slice into brittle pieces before putting it back into the oven for an additional 10-12 minutes.
Remove from oven and transfer to a wire cooling rack to let cool completely before breaking into pieces.
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Notes
Neutral Tasting Oil: Refined coconut oil, avocado oil, or olive oil will all work!