Oatmeal Lace Cookie
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!
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
Sofia’s Tips:
- 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.
Tried this recipe?Let us know how it was!