Oatmeal Lace Cookies
These Oatmeal Lace Cookies are gluten-free, thin and crisp, with chocolate chips and dried cranberries or cherries (or make them classic, without add-ins). Buttery and lacy, they'll become your new go-to cookie!Makes 32 cookies / 2 per serving
Servings: 16
Calories: 216kcal
Equipment
- cookie scoop 1¼-inch
- food processor for oat flour
Ingredients
- ½ cup oat flour see notes
- ½ cup almond meal
- ½ teaspoon kosher salt if you use table salt, use half the amount
- ½ teaspoon baking powder
- ⅛ teaspoon baking soda
- ½ cup unsalted butter softened to room temperature
- 1½ teaspoons pure vanilla extract
- ½ cup granulated sugar
- ¼ cup golden or dark brown sugar
- 1 large egg
- 1 cup semisweet chocolate chips optional, see notes
- ¾ cup unsweetened dried cranberries or dried cherries optional, see notes; if you use cherries, roughly chop them
- ¼ cup old-fashioned rolled oats
Instructions
- Set the oven and prep the baking sheets. Preheat the oven to 350°F and line a couple of baking sheets with parchment paper.
- Make the batter. In a large mixing bowl, combine the oat flour, almond meal, salt, 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 egg and mix to blend.Add the dry ingredient mixture to the wet ingredients, along with the chocolate chips, dried cranberries or cherries and oats. Mix until you no longer see dry areas.
- Shape. Use a 1¼-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 8 per sheet, with at least 2 to 3 inches between them. Do not flatten the balls of dough!
- Bake. Bake in the preheated 350°F oven until the cookies are golden along the edges (and a bit throughout), about 10 minutes. Let them cool completely on the baking sheets, at least 15 minutes. Then use a flat-bottomed firm spatula to remove them from the sheet pan.
Notes
No Add-Ins: For a more classic oatmeal lace cookie, omit the chocolate chips and dried fruit, and double the rolled oats (use ½ cup). They spread a bit more, so leave an extra inch between them (6 per sheet). The plain version makes a few more cookies.
Lacy and Flat: 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, you'll see why they're called lace cookies!
Oat Flour: If you don't have store-bought oat flour, add ½ cup of rolled oats to a food processor with the blade attachment and blend until you have as fine a powder as possible, about 30 seconds.
Variations: If you don't like dried cherries or cranberries, they're also delicious with currants, raisins and dried blueberries. Try them with milk or white chocolate chips, or with cocoa nibs!
Spacing: It's important that you leave ample space between the cookies before you bake them. They will definitely spread!
Cooling: Letting the cookies cool for the full 15 minutes on the baking sheet is really important. They're very fragile at first, but once cool, they're crisp and easy to lift off.
Storage: Store in single layers in a large airtight container with wax or parchment paper between them, at room temperature for about 24 hours, or frozen for about 2 months.
Nutritional information is automatically calculated, so it should only be used as an estimate.
Nutrition
Calories: 216kcal | Carbohydrates: 24g | Protein: 3g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 28mg | Sodium: 90mg | Potassium: 109mg | Fiber: 2g | Sugar: 18g | Vitamin A: 200IU | Vitamin C: 0.01mg | Calcium: 29mg | Iron: 1mg