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Gluten free cookie breakup makes the crispiest cookies you've ever had—ready in 20 minutes flat. Butter, sugar, flour and chocolate chips are all you'll need!
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Fantastic, thanks for the video it’s great.
Glad you liked it, Suzey!
It is so helpful for when you make it first time x
Great video Nicole! So FAST! Looks like the kind of cookie that would be great to use for those cookie crumbs in cheesecake crust and such. So EASY! Can’t wait to try and tell you how it goes! I HAVE made your Nilla Wafer Cookies from Classic Snacks and made cheesecake with those crumbs and it was divine!
Ps. Congrats on your newest book! It looks beautiful :)
Thanks, Mena! Yes, these are super fast. I mean, the video is at 250% speed, but it’s still fast in 100% speed. :)
Ya, I’m sure. Can’t wait for your book!
Thanks for this recipe! Made them using soya butter and chopped a bar of dark chocolate. It was very crumbly so couldn’t roll it as a proper dough rather places it on the baking tray and used hands ;) they came out very yummy! Thanks Nicole!
Yea! An egg-free, crispy cookie. My son is going to be so excited!!! Thank you!
Nicole, do you mean a 9×13 pan? That’s what I used and it’s in the oven now! :-)
Hi, Alexis, Nope! I meant 13 x 18 inches. That is the size of a half sheet pan, and the pan that this recipe is intended for. You can certainly make it in a smaller pan, but your cookies will likely not be as crispy, and you might need to bake a bit longer.
xoxo Nicole
Wow, thanks! I don’t even have a pan that big. I have a 9×13 and other larger USA pans that are a little short of 13×18. I’ll use one of those next time! They didn’t get super crispy, but they were wonderful right out of the freezer. Thanks for a great recipe!
I made these this morning. They were as quick and easy as you said they would be! We are a Dairy free household, so I did substitute Spectrum organic shortening for the butter, and they turned out beautifully! I would suggest scoring with a pizza cutter right out of the oven, or using a very sharp nice once cooled if you want even(ish) pieces. It would be great to make a pan of these for a party and give every one there own square to decorate with frosting and various candies, or fruits! Thank you for another wonderful recipe Nicole! By the way, they are very crispy, and very tasty!
That sounds fun, Sherry, to give everyone their own piece to decorate! Thanks so much for reporting back that you were pleased with the results using shortening. I thought it would work quite well. I love having this recipe in my back pocket, for when the need arises, unbidden! So glad you liked them!
xoxo Nicole
oooohhh, nice!!! And, it’s *egg-free*. Cannot wait to try it once I get some stick butter.
Is it possible to score the dough before baking…just to, you know, make uniform shapes for us (ahem) A-types :))
Really, Dana? That is really funny, because I honestly didn’t even think about the fact that some might like the pieces to be more, well, regular. I will have to ponder what that means about my personality! I think if you scored the dough before baking, it would break a bit more evenly. But the butter does expand during baking, so the lines would not be perfect. ;)
xoxo Nicole
This is awesome – heat snap or not, I may just whip some of these up right now!
Do it, Jennifer! They’re just a few minutes in the oven, right?
xoxo Nicole
Made ’em – loved ’em!
Do you think this would work for just a sugar cookie recipe without the chocolate chips?
It wouldn’t be a sugar cookie, Teri, it would really be a butter cookie (much, much more crumbly than a sugar cookie, no egg, no chemical leavener like baking powder or baking soda), but I think it would work fine without the chips!
xoxo Nicole
Ooh, and if you switched out almond extract for the vanilla, then they would be like Almond cookies! You could even top with sliced almonds in even intervals. I foresee another pan of these cookies in my near future :) Thanks for the inspiration!