Oatmeal Lace Cookies
Crisp. Buttery. Delicate. These Oatmeal Lace Cookies are a thin, toffee-like, irresistible treat! They are naturally gluten-free, simple to make, and delicious when enjoyed as a snack or an elegant dessert garnish!
To make this recipe, you will need:
- Butter
- Brown Sugar
- Rolled Oats
- Maple Syrup
- Vanilla
- Salt
Modifications: Steel cut oats can be substituted 1:1 with rolled oats; maple syrup can be substituted with honey or corn syrup. Note: This recipe is gluten-free!
Let’s make Oatmeal Lace Cookies!
Preheat oven to 375F (350F convection bake). Line 2x baking sheets with parchment paper or silicone baking mats. Set aside.
In a medium saucepan, melt butter and sugar on medium-low heat. Stir frequently until mixture has a liquid consistency. Turn off stove.
Stir in oats, maple syrup, vanilla and salt. Mixture will be thick and glossy in appearance. It will continue to thicken as it cools.
Place 1 tsp of oat mixture onto the cookie sheet, leaving ~2 inches between cookies to allow them to spread. Bake for 8-9 minutes or until golden brown on edges and flat in appearance.
Allow to cool completely on cookie sheet.
Gently remove them from the pan and enjoy!
Optional: Sandwich cookies with 1 tsp of melted chocolate or chocolate-hazelnut spread.
Also check out:
- The Golden Cookie – aka The BEST Caramel Chocolate Chip Cookies!
- Bakery-Style Oatmeal Chocolate Chip Cookies *with brown butter!
- Honey Sesame Cookies
Oatmeal Lace Cookie
Ingredients
- 1/2 cup (115g) Unsalted Butter
- 3/4 cup (140g) Brown Sugar
- 1 cup (100g) Rolled Oats
- 1 tbsp Maple Syrup
- 1 tsp Vanilla Extract
- 1/2 tsp Salt
Instructions
- Preheat oven to 375F (350F convection bake). Line 2x baking sheets with parchment paper or silicone baking mats. Set aside.
- In a medium saucepan, melt butter and sugar on medium-low heat. Stir frequently until mixture has a liquid consistency. Turn off stove.
- Stir in oats, maple syrup, vanilla and salt. Mixture will be thick and glossy in appearance. It will continue to thicken the longer it sits.
- Place 1 tsp of oat mixture onto cookie sheet, leaving ~2 inches between cookies to allow for their spread. Bake for 8-9 minutes or until golden brown on edges and flat in appearance.
- Allow lace cookies to cool completely on cookie sheet.
- Remove carefully from baking sheet and enjoy!
- Optional: Sandwich cookies with 1 tsp of melted chocolate or chocolate-hazelnut spread spread over one of the cookie sides.
Video
Notes
- These cookies are very delicate! Handle gently
- They will continue to harden as they cool!
- After cooling, these cookies can be stored at room temperature, in an air-tight container for up to 1 week!!
- Modifications: Steel cut oats can be substituted 1:1 with rolled oats; maple syrup can be substituted with honey or corn syrup.
So, I juuuuust made these and all I have to say is…
They are FANTASTIC! Very tasty and reminds me of the ones that have nuts and chocolate on the bottom, but much better with the addition of oats. I’ll be melting some chocolate to spread on them. Fast, easy, delicious. Five out of five for me.
Thanks Aaron! So happy you like them!
Delicious!
Mine didn’t turn out as pretty as yours but they are delicious!
And super simple. Next time I will make them
Smaller and space them out further It might be because I used gluten free oats when I made them.
So happy to hear you liked them Donna!! Great idea – smaller, and more spaced out will help them have enough room to expand. Happy Baking!
I have done this recipe twice now with my elderly father and we loved it both times! it’s simple and easy to do just don’t forget to preheat the oven!
So happy you like this recipe John!
Should the steel cut osts be cooked before adding to dough?