These chocolate dipped lace cookies are a delicious and delicate Christmas treat. Dark chocolate and crispy, crunchy, buttery rolled cookies are the perfect decadent combination. This easy cookie recipe is gluten free and dairy free.
If there’s anything I love more than Christmas cookies, it’s a Christmas cookie recipe that can do double duty. And if the cookie recipe is also gluten free, vegan, nut free, and allergy friendly, well, that’s a total win in my book!
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.
These crisp cookies are a nice contrast to other holiday desserts. You could make a wonderful gluten free Christmas cookie tray with these lace cookies, some cranberry chocolate chip cookies, iced gingerbread, sunbutter blossom cookies, and chocolate peppermint thumbprints. That would be a cookie table worthy of a party!
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Ingredient Notes
- Gluten Free Oats – 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.
- Vegan Buttery Spread – Earth Balance Soy Free Vegan Buttery Spread works very well in this recipe. If you are not dairy free, you can use regular butter. I do not recommend substituting oil in this recipe.
- Dairy Free Chocolate Chips – I used Enjoy Life Dark Chocolate Chips, and I love the contrast of the dark chocolate with the buttery cookie. Use any brand of chocolate chips that works for you.
Step by Step Instructions
- You’ll make the oatmeal lace cookie batter, and drop it onto a parchment paper lined cookie sheet. Bake at 325 degrees F for about 10 minutes.
- 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.
Tips for Success
- The cookies will be hot when they come out of the oven Wait a minute to let them cool slightly, then roll them.
- Don’t wait too long, or the cookies will be too hard to roll, and they will break.
- Use the handle of a wooden spoon as a guide to make nice, even rolls.
Storage
These cookies should keep for about 4-5 days in an airtight container. Place them carefully in the container as they are quite delicate.
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Recipe
Chocolate Dipped Lace Cookies (Vegan, Gluten Free).
Ingredients
- ½ cup vegan buttery spread
- 1 cup organic cane sugar
- 1 teaspoon vanilla extract
- 2 Tablespoons unsweetened applesauce
- 1 cup certified gluten free oats
- ¼ cup gluten free flour
- ½ teaspoon salt
- 1 ½ cups dairy free chocolate chips
Instructions
- Preheat the oven to 325 degrees F. 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 ½ inches between them. Lace cookies spread while baking, so don’t crowd them on the pan.
- Bake at 325 degrees F 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.
Notes
Nutrition
Katie
Delicious recipe!
Megan
My mouth is watering right now from just looking at these pictures.