These Oatmeal Lace Cookies are gluten-free and full of chocolate and dried cherries. Crisp and buttery, they’re so delicious that they’ll become your new go-to gluten-free cookie!These are my favorite gluten-free cookies of the moment.
Gluten-Free Oatmeal Lace Cookies are easy to make, super delicious and fun.
What are Lace Cookies?
–Lace cookies originated in Italy. (FYI, though incredibly delicious, my recipe is not authentically Italian.)
–They’re very thin and have many tiny holes in them. Much like lace, all of the tiny holes create a very delicate and see-through appearance. This is how they got their name. They also remind me of stained glass.
–Lace cookies are quite crunchy and have a distinct buttery taste. They will vary in specific ingredients, and are often seen with oats and almond flour.
–Lace cookies are more often than not, made without mix-ins. I however, couldn’t resist. 😉
–It’s common to see two lace cookies sandwiched together with chocolate in the middle.
–My Oatmeal Lace Cookies are especially unique because they’re gluten-free. (A typical lace cookie involves a bit of all-purpose flour.)
What’s in Gluten-Free Oatmeal Lace Cookies?
- oat flour
- almond flour/meal
- baking soda, baking powder,
- xanthan gum
- granulated sugar
- brown sugar
- vanilla extract
- semisweet chocolate chips
- dried cherries
- rolled oats
How to Make Them
For such an interesting result, these cookies are super easy to whip up!
- Mix all of the dry ingredients together.
- Mix all of the wet ingredients together.
- Combine the two mixtures and then fold in the chocolate, cherries and oats.
- Bake and cool.
(See more detailed instructions for Oatmeal Lace Cookies below.)
Can you freeze Oatmeal Lace Cookies?
Yes you can.
Prepare them for the freezer carefully though. It’s best to place them in single layers in a large plastic container, with wax paper or parchment paper between them. Be sure the container is sealed tightly. They can be frozen up to a month.
Gluten-free lace cookies can also be stored at room temperature. Again, in single layers in a large plastic container, with wax paper or parchment paper between them. (They lose some of their crispness after being stored for a day or so.)
–You can make these without the chocolate and cherries, though I think these ingredients are part of what make them super delicious.
–If you don’t like cherries, try dried cranberries, currants or raisins.
–It’s very easy to make your own oat flour by putting oats in a food processor with the blade attachment and blending until you’ve got a fine powder. You can also purchase oat flour here.
–It’s important that you leave ample space between the cookies before you bake them. They spread!
–Let them cool 100% on the baking sheet. Oatmeal Lace Cookies are fragile at first, but once cool, they’re easy to lift off the baking sheet.
–While I mentioned that you can freeze them, they are the most crisp as soon as they’ve cooled down from baking.
Whether you’re gluten-free or not, I think you will really love these Oatmeal Lace Cookies. They’re a lovely “anytime” cookie, and especially fun for the holiday season.
More delicious gluten-free cookie recipe:
- Gluten-Free Peanut Butter Cup Cookies
- Gluten-Free Nutella Chocolate Chip Cookies
- Gluten-Free Buckwheat Chocolate Chip Cookies
- Gluten-Free Chocolate Peppermint Crinkle Cookies
- Flourless Chocolate Mudslide Cookies
Oatmeal Lace Cookies
- 1 cup oat flour (see notes)
- 1 cup almond meal
- 1 teaspoon salt
- 1 teaspoon xanthan gum
- ¾ teaspoons baking powder
- ¼ teaspoon baking soda
- 1 cup unsalted butter, softened to room temperature
- 1 tablespoon pure vanilla extract
- 1 cup granulated sugar
- ½ cup golden or dark brown sugar
- 2 large eggs
- 2 cups semisweet chocolate chips
- 1½ cups dried cherries, roughly chopped
- ½ cup old-fashioned rolled oats
- In a large mixing bowl, combine the oat flour, almond meal, salt, xanthan gum, baking soda and baking powder. Set aside.
- In another large mixing bowl, combine the butter with the vanilla and sugars. Mix until everything is evenly blended. Then add the eggs and again, mix to blend.
- Add the dry ingredient mixture to the wet ingredients and mix just until you no longer see dry areas.
- Use a 1 1/4-inch cookie scoop to shape the cookies into balls of dough, placing them on the parchment-lined baking sheets as you go. There should be about 10 to 12 per sheet, with at least 2 to 3 inches between them.
- Bake in the preheated 350°F oven until the cookies are golden along the edges, 8 to 10 minutes. Let them cool completely on the baking sheets, at least 15 minutes.
- These cookies will become quite flat when you bake them. That's how they should be. Though delicate, they hold together very well, and when you hold them up to the light and you'll see why they're called lace cookies!
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