adapted from ihearteating and Cookie Madness

Ingredients:

• 1/2 cup buckwheat flour (to make it gluten free) or unbleached all purpose flour
• 1/4 teaspoon sea salt
• 1/4 teaspoon baking soda
• 2 large egg whites
• 3/4 cup brown sugar
• 3 tablespoons cocoa powder
• 1/4 cup coconut oil or vegetable oil
• 1/2 teaspoon vanilla extract
• unsweetened coconut flakes, optional
• 1/2 cup semi sweet chocolate chips
• 1/2 cup peanuts, almonds, or cashews

Directions:

1. Preheat oven to 325 degrees F (160 C).  In a small bowl, combine flour, salt, and baking soda.  In a separate bowl, blend together egg whites, brown sugar, cocoa powder, oil, and vanilla.
2. Mix the dry ingredients into the egg and sugar mixture until a smooth batter results.  Stir in chocolate chips.
3. Line a large baking sheet with very lightly greased parchment.  Spread batter onto parchment as a thin, even layer.  Sprinkle batter with nuts and coconut, if desired.
4. Bake for 15 to 18 minutes.  Remove cookie brittle from oven and allow it to cool on the tray.  Once the chocolate cookie brittle is completely cool, break it apart into shards and separate the pieces.  If the texture is still somewhat moist, return the pieces on the baking tray to the oven and bake at 250 degrees F (120 C) for about 10 minutes.  Allow the pieces of cookie brittle to cool completely so that they are crisp.  Store in a sealed container until ready to serve.