Spiced Chocolate Chip Cookie Brittle

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Think: chocolate chip cookie but ULTRA thin and crispy with a layer of dark chocolate underneath and a touch of holiday spice. Vegan and grain-free!


Not quite a cookie, but not exactly a bar, a little like cookie cake, inspired by brownie brittle, and more irresistible and gift-able than all of the above. This (sun)buttery cookie brittle if lightly spiced with cinnamon and cardamom, full of chocolate chips and walnuts like your favorite chocolate chip cookie, with a thin layer of melted semi-sweet on the bottom…if you decide not to share a single square I wouldn’t blame you.

How To Make Chocolate Chip Cookie Brittle

There is no easier way to bake cookies than smushing the entire pan full of dough to the very corners and baking as one big cookie. It does take slightly longer to bake and cool, but you get to skip scooping and rolling and cutting.

Vegan Grain-Free Ingredients

  • SunButter. You know we love SunButter around here and it’s the oil-free secret that makes this cookie brittle so buttery and rich. Bonus points: because this is a cookie BRITTLE we don’t need baking soda, so no risk of your brittle turning green when it bakes. I used the No Sugar Added variety—unsweetened and lightly salted, so its perfect for baking!
  • Maple syrup. Agave or honey are fine too, but I think maple is especially holiday-y.
  • Vanilla and salt.
  • Spices. This was a last minute add that I do not regret. The spice is not overwhelming, it just adds a delicious subtle Christmasy-ness. I used cinnamon, ginger, and a little bit of cloves.
  • Flours. I tested with a few different flours, but to get that really crispy cookie texture almond flour + coconut flour came out on top.
  • Nuts/seeds. I went the classic cookie route with chopped walnuts, but pecans or hazelnuts would be delicious too. You could also stick with the sunflower theme and add seeds for crunch instead.
  • Chocolate chips. Mini works best for mixing in since its such a thin cookie, but any kind works for melting.

Tips For Perfect Chocolate Chip Cookie Brittle

  1. Only fold half of the chocolate chips and nuts into the batter, save half for sprinkling on top after you press the dough into the pan. This is mostly for presentation purposes, taste is perfect either way.
  2. Use a quarter sheet pan or a 13×9″ baking pan, that size will yield the perfect cookie thickness with this amount of dough. And make sure to line with parchment paper first.
  3. Cool then flip VERY CAREFULLY. Or even chill for an hour or so before flipping on a cooling rack, coating the bottom side with chocolate, then carefully flip back over after the chocolate is set. Be gentle, we don’t want any accidental brittle breakage.

More SunButter Holiday Sweet Treats You’ll Love

  • SunButter Gingerbread Muffins
  • SunButter Latte
  • SunButter Gingerbread Cake Bars
  • SunButter Puppy Chow Bars


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Spiced Chocolate Chip Cookie Brittle

5 from 3 reviews

  • Author: Natalie
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 15 pieces 1x
  • Category: cookies
  • Method: baking
  • Cuisine: american

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Think: chocolate chip cookie but ULTRA thin and crispy with a layer of dark chocolate underneath and a touch of holiday spice. Vegan and grain-free!



  • 2/3 cup (170g) No Sugar Added SunButter
  • 1/2 cup (100g) maple syrup
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 tsp ginger
  • 1/4 tsp cloves
  • 1/4 cup (30g) coconut flour 
  • 1 1/4 cup (150g) almond flour
  • 1/2 cup (60g) chopped nuts/seeds (walnuts used)
  • 1/3 cup (70g) mini chocolate chips
  • 1 cup (180g) chocolate chips, melted


  1. Preheat oven to 350°F.
  2. Using a hand mixer, beat together SunButter, maple syrup, and vanilla.
  3. Add spices, salt, and flours. Mix again until combined.
  4. Fold in chopped nuts and mini chocolate chips.
  5. Line a pan (13×9″) with parchment paper, and press the dough firmly into the pan all the way to the edges. Sprinkle extra chocolate chips/nuts on top if desired.
  6. Bake 18-20 minutes or until edges are golden brown.
  7. Cool 30 minutes, then carefully flip onto a cooling rack. Refrigerate 1 hour upside down.
  8. Use an offset spatula to spread the melted chocolate on the bottom side of the bark. Refrigerate another 30 minutes or until chocolate is set.
  9. Cut or break into squares, and enjoy! Store leftovers in an airtight container (in the fridge is best!)

Keywords: gluten free, paleo, grain free, crispy, chocolate, easy, christmas, healthy, holiday, egg free, dairy free

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