Double Chocolate Cookie Brittle with Nuts {Croquant au Chocolat et Noix}

Double Chocolate Cookie Brittle

The world needs more chocolate in 2014, does it not? With buckwheat flour, this recipe can be gluten free as well.  My “wheat belly” appreciates an occasional break from gluten.  More chocolate, less gluten–these sound like good resolutions to me! Have you seen the other chocolate recipes here at Swirls and Spice?  Most of them are also gluten free.    The top three in 2013 were:

Three-Minute Chocolate CakeThree-Minute Chocolate Banana Cake

Chai Chocolate Balls {Chokoladbollar}Chai Chokladbollar

Chocolate  Buckwheat WafflesChocolate Buckwheat Waffles

And now back to the latest chocolate-rich recipe, Double Chocolate Cookie Brittle.  Did you notice it has nuts?  Nuts are what make chocolate deliciously irresistible to me.  And this cookie brittle is certainly that, and yet it’s also relatively low in fat.  Plus it’s got a very satisfying crunch, which gives it lots of snack-ability.  See how crunchy it is?  But there’s only one way to find out how it really tastes…

{Croquant au Chocolat et Noix

Double Chocolate Cookie Brittle with Nuts

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.

Double Chocolate Cookie BrittleI like to share recipes at  Allergy Free Wednesdays and here.

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10 thoughts on “Double Chocolate Cookie Brittle with Nuts {Croquant au Chocolat et Noix}

  1. Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂

    Hope your week is great! Can’t wait to see what you link up this week!

    Cindy from vegetarianmamma.com

  2. Chocolate brittle sounds really good. I love coconut and chocolate. This would be perfect for an afternoon treat. Thanks for sharing with us at Saturday Dishes.

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