Fall! It’s finally here! Or so the calendar indicates. It’s still muggy and hovering around 90 degrees in my corner of the world, but I don’t care; I’m ready for baking season, no matter if I am still donning shorts and flip-flops.
Anyone up for some peanut butter chocolate chip cookie brittle?
In addition to being crispy, crunchy and scrumptious, this quick & easy, lunchbox-friendly treat is also:
*adaptable to other nut butters (making it Paleo-friendly)
*can be made with a regular egg or flax egg (making it vegan-friendly)
*very low in sugar
*ready from start to finish in under an hour
You need only 6 familiar ingredients, one bowl, & one spatula or wooden spoon to stir up the batter–no hand mixer required (hooray for minimal cleanup!)
After a solid 30-60 seconds (max) of stirring, simply spread the batter on a parchment paper lined baking sheet and sprinkle with a few tablespoons of chocolate chips. I tried several thicknesses for the brittle, and right around 1/4-inch thickness worked perfectly in terms of even baking and overall crispness.
Bake the whole darn thing at a low temperature (300F) for even baking (and avoiding over-browning) and let the brittle cool on the cookie sheet. They only remaining tasks are to break up the brittle into pieces and eat!
I used stevia in the recipe to keep the overall sugar content low, as well as keep this brittle in the world of healthy snacking (yes, it packs well for long bike rides, and is great for a pre-workout nosh), but you can use coconut sugar or brown sugar instead (the overall sugar will still be relatively low compared to most cookies).
I used a 1/4 sheet size sheet pan, but if you are using a regular size cookie sheet or sheet pan, the dough will only cover about half of the area. Focus on an even, overall thickness of the dough, and don’t worry about spreading into a perfect rectangle, or any particular shape. It’s going to be broken into pieces soon enough!
Happy, healthy, snacking everyone!
- 1 cup smooth peanut butter
- ½ cup stevia for baking
- 1 large egg OR flax egg (see tip)
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- 2 tablespoons miniature semisweet chocolate chips
- Preheat oven to 300F. Line a cookie sheet with parchment paper.
- In a medium bowl, stir together the peanut butter, stevia, egg, vanilla and baking soda until blended and smooth. Spread in an even layer on prepared baking sheet to about ¼-inch thickness and sprinkle with chocolate chips.
- Bake in the preheated oven for 15 to 20 minutes until edges appear crisp and dry and the middle of the cookie appears set. Transfer pan to a wire rack and cool completely (the cookie will continue to harden and get crisp as it sits).
Stevia Sub: An equal amount of coconut palm sugar or granular erythritol can be used in place of the stevia. If you do not have granular baking stevia, use approximately 18-24 stevia packets.
Flax Egg: To make a flax egg, stir together 3-1/2 tablespoon water and 2 teaspoons flaxseed meal in a small bowl; let stand 5 minutes to thicken.