These chocolate dipped lace cookies are a delicious and delicate Christmas treat. The dark chocolate is a nice contrast to the light, buttery flavor.
If there’s anything I love more than Christmas cookies, it’s a Christmas cookie recipe that can do double duty.
The other day I shared my recipe for gluten free oatmeal lace cookies. Lace cookies are super thin and flat, and have a delicate crunch. They are simple to make, and are a favorite holiday treat.
You can make a variation on the traditional lace cookies by rolling them when they are still warm, and dipping the ends in melted chocolate. The chocolate is a delicious complement to the buttery caramel flavor of these cookies.
How do you make rolled lace cookies?
- You’ll make the oatmeal lace cookie batter, and drop it onto a parchment paper lined cookie sheet. Bake at 350 degrees.
- Once the lace cookies come out of the oven, let them rest for just a minute, then use your fingers to roll them up over a wooden spoon handle. You can also roll them up with out a spoon, but the shape may be a little more irregular.
- Allow the rolled lace cookies to cool, then dip the ends in melted chocolate if desired.
What brands of oats are gluten free?
There are several brands of certified gluten free oats. Make sure that you read the label and it says certified gluten free. We use the brand GF Harvest, because in addition to being certified gluten free, the oats are processed in a nut free facility.
How long will rolled lace cookies keep?
These cookies should keep for about 4-5 days in an airtight container. Place them carefully in the container as they are quite delicate.
If you make these cookies, or any of my holiday recipes, please share on Instagram and tag me @prettybeeblog. I love to see what you are creating!
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Chocolate Dipped Lace Cookies (Vegan, Gluten Free).
These chocolate dipped lace cookies are crisp and light, and have some richness from the chocolate, too! A perfect holiday cookie.
- Preheat the oven to 325 degrees. Line two cookie sheets with parchment paper.
Put the vegan buttery spread, organic cane sugar, and vanilla extract in a bowl. Mix on medium speed until fluffy.
Add the unsweetened applesauce and continue to mix until combined.
Add the gluten free oats, gluten free flour blend, and salt and mix on low speed until combined. The batter won't be too thick.
Drop the dough by teaspoonfuls on the prepared baking sheets, leaving about 2 1/2 inches between them. Lace cookies spread while baking, so don't crowd them on the pan.
Bake at 325 degrees for about 10 minutes, or until the edges turn golden brown. Keep a close watch while they bake - they can turn from golden brown to burnt very quickly.
Allow the cookies to cool for a minute, then roll them up around a wooden spoon handle. If you don't have a wooden spoon, just roll them up free hand. Repeat steps 5 through 7 with remaining batter.
Put the dairy free chocolate chips in a microwave safe bowl and microwave for one minute. Stir, then microwave in 15 second intervals until fully melted.
Line some trays or a cookie sheet with waxed paper. Dip the end of each rolled lace cookie in the melted chocolate, allowing the excess to drip off. Place on the waxed paper lined tray.
Place the dipped cookies in the refrigerator for a few minutes so that the chocolate firms up.
Store cookies in an airtight container.
Nutrition facts are for one cookie.
Store these cookies in an airtight container. They should stay fresh for 4-5 days.
If you aren't gluten free, go ahead and use regular flour.
You can use regular butter if you prefer.
Oil will not work in place of butter or vegan buttery spread.