These gluten free vegan chocolate lace cookies are truly special! You will love this light and crispy cookie recipe for the holidays.
Preheat the oven to 325 degrees. 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 1/2 inches between them. I can fit about 9 cookies on the baking sheet at a time.
Bake at 325 degrees 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!
Nutrition facts are for one cookie. This recipe makes about 40 cookies.