These delicate oatmeal lace cookies are thin, crisp, and so wonderful! This is a classic holiday treat to bake and enjoy.
Well, we are in the thick of Christmas cookie season, aren’t we?
I have been doing some baking for a few different gatherings, and have a little stockpile of recipes to share with you! The first ones on the agenda are these gluten free oatmeal lace cookies.
This recipe is a reader request – I had actually not tried this type of cookie before. They are so delicious, though, they are super crisp and light, and are easily made gluten free, egg free, and dairy free.
Oatmeal lace cookies are made with simple ingredients – a little flour, oats, sugar, and butter – and when they bake, they spread out and are very thin. They have a caramel-like flavor, and a very satisfying crunch when you bite into them. These are a must make recipe for the holiday season!
If you’re looking for more holiday cookie recipes, try these gluten free spritz cookies or these classic gluten free vegan chocolate chip cookies.
Ingredient Notes
- Certified Gluten Free Oats – There are lots of brands of certified gluten free oats to choose from. We like GF harvest, which is available on Amazon. Another brand that I use pretty often is One Degree Organics.
- Gluten Free Flour Blend – Namaste Perfect Flour Blend is a good choice for these cookies. You could use a different blend if you have one that you prefer. I don’t recommend grain free flours for this recipe.
- Vegan Buttery Spread – For baking cookies, I like the soy free Earth Balance vegan buttery spread. I used the spread this time, but I have also used the baking sticks in many cookie recipes, and they work well.
Step by Step Instructions
- Mix the sugar, buttery spread, and vanilla extract together. Add the unsweetened applesauce.
- Add the gluten free flour, gluten free oats, and salt. Mix well.
- Drop batter by the teaspoonfuls onto cookie sheets lined with parchment paper.
- Bake at 325 degrees F for about 10 minutes. The cookies will spread out and get very thin, crisp, and golden brown. Allow cookies to cool and then gently remove them from the cookie sheet. If you prefer, you can roll them up into tubes while they are still warm.
FAQs
I have not tried that. I think that the texture would be very oily, and these cookies may burn if you use coconut oil.
Oats are a key ingredient in this recipe, and I don’t know of a replacement.
Storage
Lace cookies are incredibly delicate. I recommend storing them in layers in a large airtight container. Place waxed paper between the layers of cookies and be very careful if you are transporting them.
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Recipe
Gluten Free Oatmeal Lace Cookies.
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
Instructions
- Preheat the oven to 325 degrees F. Line two cookie sheets with parchment paper.
- Place the vegan buttery spread, sugar, and vanilla in a mixing bowl. Mix on medium speed until fluffy.
- Add the unsweetened applesauce and mix until combined.
- Add the oats, gluten free flour blend, and salt and mix on low speed until combined. The batter may seem a little wet – that’s okay – it’s not a very firm batter.
- Drop the dough by teaspoonfuls on the prepared baking sheets, leaving about 2 ½ inches between them. These cookies will spread, so don’t crowd them.
- Bake at 325 degrees F for about 10 minutes, or until the edges turn golden brown. Keep an eye on these while baking – they can turn from golden brown to burnt very quickly.
- Allow the cookies to cool for a few minutes, then use your fingers to peel the cookies off the parchment. Repeat steps 5 and 6 with remaining batter.
Notes
Nutrition
Adapted from this recipe.
Pacific Northwest baker
These are really delicious cookies. I discovered I am intolerant to eggs and dairy two years ago, so I now what recipes with traditional ingredients taste like. This rivals traditional ingredients. These cookies not chewy, like I’d prefer oatmeal lace cookies to be, but the recipe made clear they are crispy. And the taste and texture make up for the lack of chewiness. The only part of the recipe I didn’t follow is I didn’t use cinnamon because I’m not a huge fan of it.
Cynthia R Gardner
I just made these for my daughter-in-law for Christmas and I ate half the batch myself! They are just like I remembered from my childhood! So good! I used ghee rather than the vegan buttery spread.
Millie
Can I use regular butter?
Kelly Roenicke
I have not tried that – it should work, but watch the baking time.
Laura
hello. ive tried these but they turn soggy too quick
any recommendations on how to keep them crisp?
Lynn
Do you think these would work with pear sauce (allergy to apple) and quinoa flour in place of gluten-free blend?
Kelly Roenicke
I think the pear sauce would be ok, not sure about the quinoa flour though!
Toni
I cannot tolerate applesauce . Is there an ingredient I can substitute for the applesauce ?
Kelly Roenicke
You need an egg replacer – you could try pear sauce.
Darryl
These are the greatest thing ever!
Cindy Smith
Can these cookies be rolled after baking? That’s how I remember seeing them in a cookbook I had years ago. The trick was rolling them on a wooden spoon handle before they were completely set. I noticed that you had a rolled cookie in one of your photos. Thanks!
Kelly Roenicke
Yes, you can roll them before they are set.