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Cookie brittle seems pretty new on the cookie scene (or maybe I just noticed it recently), and now I’m seeing it everywhere! At the store, I kept telling myself I could make it instead of buying it, but it took me a while to get around to making any.
I recently decided it was time to stop procrastinating and start baking. After brainstorming and experimenting, I came up with this pecan spice cookie brittle. It has delicious fall flavors, but would be tasty any time of the year! Oh, and it’s egg free, which means you can go ahead and eat some of the batter worry-free.
These cookies smell house-warming as they bake because they contain a mixture of cinnamon, cloves, and a tiny bit of black pepper. Don’t worry – the spice flavors aren’t overwhelming, they just lend a bit of warmth to the finished cookie brittle.
Because it’s dry, cookie brittle stores for longer than ‘normal’ cookies. This means it’s a great homemade, edible gift option for the holidays! Because this it’s an egg-free cookie brittle, it’s more allergy friendly than many other cookie recipes, too. It’s never too early to start planning ahead for holiday baking and homemade gifts!
I had pecan halves on hand, so I had to rough chop them. You can also purchase pecan pieces that are less expensive and shouldn’t require chopping. I measured a generous cup of pecan halves before chopping them, and then I measured them once they were chopped, too. They still measured just about a cup, so it shouldn’t matter whether you measure them before or after using your knife and cutting board. Isn’t it nice when things turn out simple?
As a final pre-recipe note, don’t try to bake the cookie brittle until it is hard. It should be golden brown, as shown in the photos, and still slightly soft to the touch. If you poke at it with your finger or a spatula, you will still make a slight indentation. The cookie becomes fully crunchy as it cools, then you can break it into slabs like candy brittle.
- 1 1/2 cups of all purpose flour
- 1/2 teaspoon of baking powder
- 1/4 teaspoon of baking soda
- 1/4 teaspoon of salt
- 1 1/2 teaspoons of cinnamon
- 1/8 teaspoon of ground cloves
- A pinch of freshly ground black pepper (one or two good cranks on a pepper mill)
- 3/4 cup of butter, softened to room temperature
- 1/2 cup of granulated (white) sugar
- 1/4 cup of packed light brown sugar
- 1 teaspoon of vanilla extract
- 1 cup of pecans, roughly chopped
I may or may not have eaten way too many pieces of this cookie brittle, but it’s better for me than pecan pie, right? And the lack of chocolate has got to make it healthier than most of the cookie and brownie brittle options I’ve seen at the store. That’s my story and I’m sticking to it!
You may also enjoy these other cookie recipes!