When life gives you flat cookies, make cookie brittle! This gluten free chocolate chip cookie brittle is a great way to save a failed gluten free baking attempt!
I tried to make gluten free chocolate chip cookies by substituting a gluten free baking mix 1:1 in place of wheat flour. Big mistake—the cookies were totally flat!
I think the cookies flattened out because I used a gluten free flour without extra thickeners/stabilizers. I bought the only gluten free flour at my store that had both a GMO free label and a short ingredients list, because it’s kind of silly to be afraid of wheat but to not worry about two ingredients found in many gluten free baking flour packages: GMO corn and xanthan gum. As Cara of Fork and Beans so eloquently puts it:
Here’s how to make easy, awesome, gluten free chocolate chip cookie brittle:
[Affiliate links in this post are for your convenience and offer free shipping with Amazon Prime. Get a free 30-day trial of Amazon Prime!]
Gluten Free Chocolate Chip Cookie Brittle Recipe
- Make the Nestle Toll House chocolate chip cookie recipe (on the back of the bag) EXCEPT
- Use Hodgson Mill Gluten Free All Purpose Baking Flour* in place of all purpose flour.
- Bake at 375° for 8 minutes.
- Remove the cookies from the oven and turn the oven off for 15 minutes.
- Return cookies to the oven (still turned off) for 30 minutes.
- Break the flat cookies into pieces for Chocolate Chip Cookie Brittle!
*I have only made this recipe with Hodgson Mill Gluten Free All Purpose Baking Flour. There were two Hodgson Mill gluten free flour varieties at my store; I used the one with only 3 ingredients (brown rice flour, tapioca starch, cornstarch) labeled GMO free.
If you have success making chocolate chip cookie brittle using a different gluten free flour, please leave the brand or link to the recipe in the comments!
I served the gluten free chocolate chip cookie brittle over ice cream—and simply snacked on a lot of it! PSA: it is very easy to eat the whole batch of crunchy-sweet goodness!