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Spiced Chocolate Chip Cookie Brittle

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


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