FODMAP IT!™ Chocolate Chip Cookie Brittle

This recipe for Low FODMAP Chocolate Chip Cookie Brittle is even easier to make than classic chocolate chip cookies. Just watch your serving sizes!

Low FODMAP Serving Size Info: Makes one huge slab of chocolate chip cookie brittle; about 36 servings

Course: Dessert, Snack

Cuisine: American

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Makes: 36 Servings

Calories: 121 kcal

Author: Dédé Wilson

3/4 cup (170 g) plus 2 tablespoons (1 1/2 sticks plus 2 tablespoons) unsalted butter, cut into pieces
1 cup (198 g) turbinado sugar
2 teaspoons vanilla extract
1 teaspoon salt
1 3/4 cups (254 g) low FODMAP gluten-free all-purpose flour, such as Bob’s Red Mill Gluten Free 1 to 1 Baking Flour
8- ounces (225 g) semisweet or bittersweet chocolate chips or morsels

Poasition rack in center of oven. Preheat oven to 350°F (180°C). Place butter in a large microwave safe bowl and microwave in short bursts until butter is softened and melty, but not completely melted. Remove from microwave and whisk in turbinado, vanilla and salt until well blended. Stir in flour until well combined.
Scrape dough onto a rimmed half-sheet baking pan and pat it into a thin layer with your fingers. The amount of batter will seem scant, like it won’t cover the pan, but it will. Just keep patting it in. Scatter the chocolate chips over the cookie dough and gently press them into the dough to adhere.
Bake until golden brown, about 15 to 20 minutes. Cool pan on rack.
Use a spatula to pry up a corner of the brittle; it should come up easily. If it breaks, don’t worry as you are about to break it up anyway! Simply place the brittle on a cutting board and use your hands or a chef’s knife to create smaller pieces. Store in an airtight container at room temperature for up to 4 days.

If you are a walnut fan you can certainly add them and I have a preferred method. Have 4-ounces (115 g) of toasted chopped walnuts on hand. After you press the dough into the pan, press the walnuts into half of the dough. Just divide the dough visually as it sits in the pan. Then scatter the chocolate chips over all and gently press in. This way you end up with some brittle with nuts and some without. This would not be suitable to serve to those with nut allergies as the nuts are too close to the chocolate-chips-only side and present a cross-contamination situation.

Nutrition Facts

FODMAP IT!™ Chocolate Chip Cookie Brittle

Amount Per Serving

Calories 121 Calories from Fat 54

% Daily Value*

Fat 6g9%

Sodium 65mg3%

Potassium 2mg0%

Carbohydrates 16g5%

Fiber 1g4%

Sugar 9g10%

Protein 1g2%

Calcium 1mg0%

* Percent Daily Values are based on a 2000 calorie diet.