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Wednesday, January 5, 2011

Chocolate Chip Cookie Brittle - DAIRY FREE EGG FREE

As a mom who has kids who are sensitive to dairy, I am always on the hunt for a good cookie recipe I can make that does not contain dairy. I was on Crisco's website and saw a Grandmother who wrote in on their forum that her grandson had an egg and milk allergy and she was having a hard time finding Christmas cookies to make that did not contain milk and eggs! Well, as a pediatric nurse, I know first hand that there are many children that have both dairy and egg allergies. When I started making this recipe I realized it did not contain eggs! I got excited and decided to post this on my blog. Note: I use 60% dark chocolate chips in my recipe. My son has a dairy sensitivity, not allergy, and I found I can eat dark chocolate in moderate amounts without making him sick.

Chocolate Chip Cookie Brittle
1 cup butter flavored crisco + 2 Tbs water
1 cup granulated sugar
2 tsp vanilla extract
1 tsp salt
2 cups all-purpose flour
2 cups chocolate chips divided
1 cup chopped nuts (keeps cookie moist)

Preheat oven to 375
Beat butter, sugar, vanilla and salt in large bowl. Gradually beat in flour. Stir in 1 1/2 cups morsels and nuts. Press into ungreased baking sheet. Bake for 20 to 25 minutes or until golden brown and set. Cool until just slightly warm. Microwave remaining 1/2 cup morsels. Place into small plastic bag. Cut a tiny corner from bag. Drizzle chocolate over cookie. Allow to cool break cookie into pieces.


  1. Yay! No eggs! My son is allergic to them and I'm always on the lookout for new recipes he can enjoy, so thanks for posting!

  2. This sounds heavenly! I love that you found a way to create such a masterpiece without eggs or dairy!


Thanks so much for your encouraging words!