Print
Print

Paleo Chocolate Chip Cookie Brittle

Instructions

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Author Maya Krampf from WickedSpatula.com

Ingredients

  • 1.5 cups blanched almond flour
  • 1/2 cup tapioca flour
  • 1 cup coconut oil soft, but NOT melted
  • 1 cup coconut sugar
  • 2 teaspoons vanilla extract
  • 1 teaspoon sea salt
  • 1 cup paleo chocolate chips
  1. Preheat the oven to 350° F and line a baking sheet with parchment paper. I used a 10.5 x 10.5 square sheet.
  2. In a medium bowl mix together all of the ingredients. Pour out onto the prepared pan and form into a square. Bake for 20 minutes.
  3. Remove and quickly slice into diagonals. Let cool at least 30-45 minutes before removing from the pan.

Recipe Notes

You can sub butter for coconut oil, any nut flour for almond, and maple sugar or regular organic cane sugar for coconut sugar if needed.

Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. Net carb count excludes both fiber and sugar alcohols (though the latter are rarely seen on this site), because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.

--

All text & images © Copyright Wicked Spatula.

Shares are encouraged & greatly appreciated! Please feel free to share this recipe by sharing a link, not a screenshot.

Copy/pasting full recipe text to websites or social media is prohibited. You may share an excerpt and/or single photo, provided that full and clear credit is given to Wicked Spatula with a link back.