Chocolate lace cookies are light, thin, and crisp! This is a fun cookie recipe to add to your holiday baking this year. You will love the rich flavor and the light texture of these gluten free and vegan Christmas cookies.
What’s on your list of things to bake this year? There are so many choices!
It’s never to early to plan out your holiday baking. I have lots of gluten free and top 8 allergen free holiday cookie recipes to share.
Have you tried gluten free crinkle cookies, vegan gingerbread men, or shortbread rounds? These are all delicious, festive, classic Christmas cookie recipes.
We added a new one to our favorites this year – these gluten free vegan chocolate lace cookies.
Lace cookies are super thin, light, and brittle – it’s nice to have that change of texture when you’re doing a lot of baking! Soft cookies, buttery cookies, and rich cookies are all wonderful, but the crunch of chocolate lace cookies adds a nice contrast to a holiday cookie tray.
These cookies are thin and crisp. They almost have a candy-like quality to them. Once they are done baking, they will seem a bit soft when you take them out of the oven. But as they cool, they will harden. If they cool and are still soft, they aren’t quite done yet and need to go back in the oven.
- Gluten Free Oats – If you can’t have gluten, you will want to make sure that you purchase oats that are labeled “Certified Gluten Free.” You can find gluten free oats in many grocery stores and health food stores.
- Gluten Free Flour – I used Namaste Perfect Flour Blend, and it worked very well. It’s only two tablespoons of gluten free flour, so I think most gluten free flour blends would work nicely. I don’t know if something like coconut flour or cassava flour would work very well. It might affect the texture of these cookies.
- Vegan Buttery Spread – I used Earth Balance Soy Free Vegan Buttery Spread. You could also use the Earth Balance baking sticks. If you don’t need to be dairy free, regular butter should be just fine!
Now, these lace cookies are a little bit special in that they require a little extra care to have them turn out well! Nothing too crazy – don’t worry!
Mostly you just want to make sure you are using a good, heavy cookie sheet and definitely use parchment paper so the cookies bake evenly and don’t stick to the pan.
You will need to store these fragile cookies carefully so that you don’t wind up with little sugary shards instead of nice thin cookies to enjoy. Try layering them in an airtight container with waxed paper in between each layer.
Step by Step Instructions
- Mix the ingredients in a mixing bowl – the batter will be a little wet.
- Drop the batter by teaspoonfuls onto a cookie sheet lined with parchment paper. Leave about two and a half inches in between cookies. Bake at 325 degrees F for about 14-15 minutes.
- Allow to cool on the parchment lined cookie sheet, then remove very gently with your fingers.
I recommend storing these cookies in an airtight container in single layers with sheets of waxed paper in between. They should stay fresh for about 5 days.
More Christmas Cookie Recipes
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Gluten Free Vegan Chocolate Lace Cookies.
These gluten free vegan chocolate lace cookies are truly special! You will love this light and crispy cookie recipe for the holidays.
- ½ cup vegan buttery spread
- 1 cup organic cane sugar
- 1 teaspoon vanilla extract
- 2 Tablespoons unsweetened applesauce
- ¼ cup unsweetened cocoa powder
- 2 Tablespoons gluten free flour blend
- ½ teaspoon salt
- 1 cup certified gluten free oats
Preheat the oven to 325 degrees F. Line a heavy cookie sheet* with parchment paper.
Place the vegan buttery spread, sugar, and vanilla extract in a mixing bowl and mix on medium speed until smooth and combined. Add the applesauce and continue to mix.
Stop the mixer and add the unsweetened cocoa powder, gluten free flour blend, salt, and oats. Mix on low speed.
Drop the batter by teaspoonfuls on the parchment lined cookie sheet. These cookies really spread, so leave about 2 ½ inches between them. I can fit about 9 cookies on the baking sheet at a time.
Bake at 325 degrees F for about 14-15 minutes. Don't wander too far – you don't want these to burn! Check them near the end of the baking time to prevent burning.
Allow to cool completely on the cookie sheet before gently removing.
Repeat steps 4-5 with the remaining batter. You will get about 40 cookies.
*I recommend a heavier cookie sheet, like USA Pan. You could also use an insulated pan like Air Bake. Of course, you can use any cookie sheet you have, but if you are using a very thin cookie sheet that has been around a long time, you may want to watch these cookies closely. You don’t want to burn them!
Store leftover cookies in an airtight container with waxed paper between each layer.
Nutrition facts are for one cookie. This recipe makes about 40 cookies.
These are wonderful! So crispy and tasty!