The recipe for these gluten-free chocolate chip lace cookies is based on a recipe from my friend Ann. She was someone who personified generosity of spirit and was known for these cookies everywhere she went. She would show up at the barn (where I used to have my horse) with containers of many dozens of cookies. They disappeared in minutes! They are thin, crispy and melt in your mouth.
If you love crispy cookies, try my Ginger Lace Cookies. For a traditional cookie, try my Chewy Gluten-Free Chocolate Chip Cookies, Gluten-Free Peanut Butter Cookies with Brown Sugar or for something new and different try my Cinnamon Mesquite Cookies.
I was so excited when she shared the recipe with me (without hesitation) so that I could make the conversion to gluten-free. With a few small adjustments I was able to replicate Ann’s cookies. I am happy to share them with you.
Lace Cookie Ingredients
Gluten-Free Flour Blends – I have used several different gluten-free flour blends for these gluten-free chocolate chip lace cookies and they all worked well. My custom blend of sorghum, millet and brown rice flours with some starches is my favorite. If you prefer a store bought blend, I like King Arthur Flour All Purpose Gluten-Free flour the best. See the notes in the recipe for a super simple DIY gluten-free flour blend or my blog post on gluten-free flours.
The key to the crispy, lacy texture of these cookies is that there is just a small amount of flour. When you measure the flour, rather than scooping the measuring cup into the flour, use a fork to transfer it to the measuring cup. I know, use a fork for flour? Yes, this will assure that there is just the right amount.
The recipe calls for 1/2 an egg. To get a half egg, thoroughly beat 1 whole egg in a small bowl. Remove 2 tablespoons. The egg is going to try to slip off the spoon, so don’t worry about trying to be too exact.
Panning the Cookies
These lace cookies are thin and delicate. They work best when baked on a heavy weight cookie sheet that retains heat, lined with parchment paper. To be sure that the cookies spread and become lacy, scoop or spoon the dough onto the lined cookie sheet and press down on them just a little bit to flatten the dome. The cookies will spread quite a bit so don’t crowd the pan. I keep it to 8 per pan and lay them out like this.
Baking the Cookies
Rotate the pan 180 after 5 or 6 minutes to assure even baking. In the last few minutes they will spread and become lacy. Depending on the heat of your oven, they may bake more quickly, so keep a close eye on them once they start to brown. Once you get used to how these cookies work in your oven, it will be easier. When done, they should be a dark golden brown around the edges.