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Toll House Kookie Brittle

Yield: 8" x 12" jelly roll pan or approximately 24 pieces

* pure oat products

1/2 cup Butter, softened 125 ml
1 tsp Vanilla extract 5 ml
1/2 tsp Salt 2.5 ml
1/2 cup Sugar 125 ml
1/3 cup Brown rice flour 75 ml
1/3 cup Oat flour * 75 ml
1/3 cup White or sweet rice flour 75 ml
1/3 cup Arrowroot or tapioca flour 75 ml
1/2 cup Chocolate chips ** 125 ml
1/2 cup Pecans, chopped ** 125 ml


**You can add chocolate chips to half the pan and pecans to the other half or both to the entire pan.

Preheat oven to 350 degrees F. Line an 8" x 12" jelly roll pan with parchment paper or use 1/2 a regular jelly roll pan.

Place all of the flours in a bowl and mix. Cream butter in another bowl, add sugar, vanilla and salt until blended. Slowly add the flour mixture and mix until well blended. Once blended take the cookie dough and place it onto the pan. With your hands, pat the dough until evenly spread over the parchment paper. If the dough is sticky, dampen your fingers with a little water. Sprinkle the chocolate chips and pecans over the dough and lightly press them into the dough.

Bake for 30-40 minutes or until golden brown. After you remove them from the oven, immediately take a sharp knife and gently score the top of the cookies into standard size or let cool completely and then break into irregular pieces like brittle candy.

1 piece has 2 grams of oat flour.


Source: Gluten-A-Gogo Blog site

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