These chocolate dipped lace cookies are crisp and light, and have some richness from the chocolate, too! A perfect holiday cookie.
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 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 are transporting these cookies, like to a party, use extra waxed paper as padding. These are really delicate cookies.
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.