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, Gluten-Free and Vegan Coconut Macaroons, 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.
Are Oats Gluten-Free?
Oats are definitely a tricky ingredient if you have Celiac disease or are very sensitive to gluten. Oats are naturally gluten-free but often get contaminated with wheat during the growing and milling processes. I know that many people with Celiac disease completely avoid oats.
There are a couple of good options for gluten-free oats. The first and most important question is, are they CERTIFIED gluten-free? This means that a trusted 3rd party tests the product for the presence of gluten. The only 2 certified gf brands that I have found in the US are from Thrive Market and Zego. Both brands are organic. Zego uses purity protocol to assure that the oats are gluten-free in every step from seed to package. Their are also higher in protein making them my go-to for oats.
In Canada Only Oats is an excellent gluten-free option. They are produced with purity protocol, meaning that the oats are closely monitored form seed to package,
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 recommend King Arthur Measure for Measure Gluten Free Flour . 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. Pour the egg into the measuring spoon rather than trying to spoon it out of the bowl.
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.
Gluten-Free Chocolate Chip Lace Cookies
- ⅓ c gluten-free flour blend, see note below
- 1 ½ c gluten-free old-fashioned rolled oats
- 1/8 tsp baking soda
- 1/8 tsp xanthan gum (omit if your flour contains guar gum, inulin or xanthan gum)
- ½ tsp salt
- 8 Tbsps 1 stick unsalted butter, very soft
- ½ c granulated sugar
- ½ c brown sugar
- ½ egg
- 2 tsps vanilla extract
- 1 Tbsp water
- 1½ c semi-sweet or bittersweet chocolate chips
- Preheat the oven to 350° and line baking sheets with parchment paper.
- Measure the flour by using a fork to transfer the flour into the measuring cup.
- Combine the flour, oats, baking soda, xanthan gum and salt in a mixing bowl.
- In a large mixing bowl (or bowl of your stand mixer) cream the soft butter with the sugars.
- To split the egg in half, beat it in a small bowl. Then remove 2 tablespoons and use what remains.
- Add the vanilla, egg and water.
- Add the flour mixture and start on slow speed. As the dry ingredients moisten, increase the speed to high and beat for 2 minutes. Stir in the chocolate chips.
- Use 2 spoons or a scoop to drop about 1½ Tbsps. dough per cookie. Press down gently to flatten the dome of the dough so that it is more like a disk. This will help the cookies to spread and become thin.
- Bake 12-15 minutes or until dark golden brown around the edges. Cool on the pan for 5 minutes then transfer to a wire rack to cool completely.
- Store these cookies in the freezer. They will stay crispy and can be eaten straight from the freezer.