Gluten-Free HEATH Lace Cookies

This easy Florentine cookie recipe makes lacy, crisp, gluten-free treats that are sure to delight. HEATH BITS O' BRICKLE Toffee Bits combine with oats and brown sugar to create a gluten-free lace cookie drizzled with melted chocolate chips.

Ingredients

	Amount Per Serving	% DV *
Calories	120
Calories from Fat	60
Total Fat	7 g	11% DV
Saturated Fat	3 g	18% DV
Trans Fat	0 g
Cholesterol	15 mg	5% DV
Sodium	75 mg	3% DV
Total Carbohydrates	14 g	5% DV
Dietary Fiber	1.0 g	4% DV
Sugars	10 g
Protein	1 g
Vitamin A		2% DV
Vitamin C		0% DV
Calcium	0 mg	2% DV
Iron		2% DV

Amount Per Serving

% DV *

Calories

120

Calories from Fat

Total Fat

7 g

11% DV

Saturated Fat

3 g

18% DV

Trans Fat

0 g

Cholesterol

15 mg

5% DV

Sodium

75 mg

3% DV

Total Carbohydrates

14 g

5% DV

Dietary Fiber

1.0 g

4% DV

Sugars

10 g

Protein

1 g

Vitamin A

2% DV

Vitamin C

0% DV

Calcium

0 mg

2% DV

Iron

2% DV

	Amount Per Serving	% DV *
Calories	120
Calories from Fat	60
Total Fat	7 g	11% DV
Saturated Fat	3 g	18% DV
Trans Fat	0 g
Cholesterol	15 mg	5% DV
Sodium	75 mg	3% DV
Total Carbohydrates	14 g	5% DV
Dietary Fiber	1.0 g	4% DV
Sugars	10 g
Protein	1 g
Vitamin A		2% DV
Vitamin C		0% DV
Calcium	0 mg	2% DV
Iron		2% DV

Amount Per Serving

% DV *

Calories

120

Calories from Fat

Total Fat

7 g

11% DV

Saturated Fat

3 g

18% DV

Trans Fat

0 g

Cholesterol

15 mg

5% DV

Sodium

75 mg

3% DV

Total Carbohydrates

14 g

5% DV

Dietary Fiber

1.0 g

4% DV

Sugars

10 g

Protein

1 g

Vitamin A

2% DV

Vitamin C

0% DV

Calcium

0 mg

2% DV

Iron

2% DV

1/2 cup butter (1 stick)

1/3 cup granulated sugar

1/3 cup packed light brown sugar

1 teaspoon vanilla extract

1/4 teaspoon salt

1 egg

2-1/2 cups quick-cooking oats

1-1/3 cups HEATH BITS O' BRICKLE Toffee Bits (8-oz. pkg.) , divided

3/4 cup HERSHEY'S Milk Chocolate Chips

Directions

1. Heat oven to 350°F. Line cookie sheet with parchment paper.

2. Place butter in large microwave-safe bowl. Microwave at MEDIUM (50%)2 to 2-1/2 minutes or until melted. Stir in granulated sugar, brown sugar, vanilla and salt. Add egg, beating well with spoon. Add oats and 1 cup toffee bits; mix well. (Mixture will be crumbly.)

3. Carefully drop by rounded teaspoons onto prepared cookie sheet, leaving about 2-1/2 inches between cookies. Bake 9 to 11 minutes or until edges are golden brown. Cool slightly; slide parchment paper and cookies to wire rack. Cool completely.

4. Place milk chocolate chips in small microwave-safe bowl. Microwave at MEDIUM 1 minute; stir until melted. Drizzle over cookies. Sprinkle cookies with remaining toffee bits. Allow chocolate to firm. Makes 36 cookies.

NOTE: Always read labels of each ingredient to ensure that they are gluten free prior to use.