Gluten Free Oatmeal Lace Cookies

Gluten Free Oatmeal Lace Cookies

Light, delicate and simple, these gluten free oatmeal lace cookies are the perfect cookie to enjoy with a tall glass of iced tea on a hot summer day or a warm cup of cocoa by the fire.

Gluten Free Oatmeal Lace CookiesEven after all these years of blogging (over 5!), and all these gluten free oatmeal cookies, I just can’t believe that I never shared a recipe for gluten free oatmeal lace cookies with you.

Gluten Free Oatmeal Lace Cookies

They’re so ridiculously simple, but like all of the simplest recipes, the right ingredients in the right proportions are key—and so is chilling the dough before you bake it. I have tried these cookies in every possible way, and I have only had true, repeatable success in this one particular way. I have made them both with and without all purpose gluten free flour (yes, you definitely need it!), with less butter and with more, with oat flour and without (definitely without!).

Gluten Free Oatmeal Lace Cookies

So if you’d like to play with the recipe, please feel free! But proceed with caution. :)

Like this recipe?

Prep time: Cook time: Yield: About 2 dozen cookies


2 cups (200 g) certified gluten free old-fashioned rolled oats

1/2 cup (70 g) all purpose gluten free flour (I used Better Batter)

1/4 teaspoon xanthan gum (omit if your blend already contains it)

1/2 teaspoon kosher salt

1 cup (200 g) granulated sugar

16 tablespoons (224 g) unsalted butter, at room temperature

1 1/2 teaspoons pure vanilla extract

1 egg (50 g, weighed out of shell) at room temperature, beaten


  • Preheat your oven to 325°F. Line rimmed baking sheets with unbleached parchment paper and set them aside.

  • In a large bowl, place the oats, flour, xanthan gum, salt and sugar, and whisk to combine well. Create a well in the center of the dry ingredients and add the butter, vanilla and egg, mixing to combine after each addition. The dough will be quite soft. Place the dough by the heaping teaspoonful about 2-inches apart on the prepared baking sheets. Place in the refrigerator until the dough is firm (about 10 minutes—if you’re in a rush, use the freezer). Remove from the refrigerator and roll each mound of dough into a ball and flatten into a 1/2-inch disk, still 2-inches apart from one another.

  • Place in the center of the preheated oven and bake until the cookies are browned around the edges and set in the center (about 10 minutes). Allow to cool on the baking sheet until firm. It isn’t possible to move them when they first come out of the oven.



P.S. Do you have your copy of Gluten Free on a Shoestring Bakes Bread? Your support keeps the blog and books going!

Comments are closed.

  • Emma MacEachern
    July 13, 2014 at 7:02 PM

    Nicole, I know it was a while ago when you posted Starbucks copycat recipes (but by the time I got there the comment section was closed) I was wondering if you could develop a copycat recipe for their banana bread. I want to thank you from the bottom of my heart for all the hard work you do to develop these recipes. As the primary baker of the household I can’t thank you enough, and your blog is always the first place I go when I need a GF recipe for something. I am a massive and loyal fan (I have two of your cookbooks, GF on a Shoestring Bakes Breads and Gf on a shoestring quick and easy)
    Ps. The cookies look delicious

    • July 16, 2014 at 9:48 AM

      Hi, Emma! How could I say ‘no’ when you asked so kindly for that copycat recipe?! I will absolutely put the Starbucks Banana Bread on my list!!

      • Emma MacEachern
        July 16, 2014 at 2:12 PM

        Thank you so much! While I have no sensitivity to gluten, my mom and my little sister both do (my sister has Celiac) and I bake for them all the time. It really means a lot to me that you would do that for me.
        Ps. Today is baking day for my first ever Gf on a shoestring bakes breads lean crusty white loaf (with pumpkin seeds inside and sunflower seeds outside)

  • Carole
    July 13, 2014 at 3:54 PM

    Figured out the cost with shipping of the Bob’s Red Mill and decided to stick with Better Batter. It’s cheaper when I order the 25 pound bag. And I know what it’s like.

  • Carole
    July 12, 2014 at 1:29 AM

    Have you by any chance tried the new Bob’s Red Mill one on one gluten free baking flour ? Am running low on flour and was wondering if you had tried it and your opinion.
    Made your strawberry poundcake muffins again today , one of our favorites and used peaches and pecans . They were the best.

    • Michelle
      July 12, 2014 at 1:31 PM

      Ooh- peaches and pecans- what a good idea! I love those muffins, so I will have to try that!

    • July 16, 2014 at 9:49 AM

      Hi, Carole, I haven’t tried the new Bob’s Red Mill rice-based all purpose gluten free flour, but I’m afraid that their rice flour in general is very, very gritty. Peaches and pecans in those strawberry poundcake muffins sounds fabulous!

  • Debrah
    July 11, 2014 at 8:38 PM

    Yum! I can’t wait to give these a try!! Thanks, Nicole!

  • Monica Connell
    July 11, 2014 at 4:55 PM

    this would make a great ice cream sandwich

  • Daniele Anderson
    July 11, 2014 at 2:34 PM

    So excited about these! I love oatmeal cookies, but my kids really dislike them with raisins. I am really looking forward to making these. Thank you!

  • Lorna
    July 11, 2014 at 2:04 PM

    These look amazing. Haven’t been doing much cooking lately…too much yard work…but maybe today is the day. Thanks Nicole….you always come up with the most delicious recipes!

  • Lucy
    July 11, 2014 at 12:29 PM

    Nicole, these look so good! Thank you! :)

  • Andrea
    July 11, 2014 at 12:23 PM

    I can’t wait to try these! When I was little, the old Swedish lady next door made these and would always share with our family. We called them Swedish cookies because of her. Her recipe was very complex, but this looks simple.

    • July 16, 2014 at 9:50 AM

      That’s so sweet, Andrea!

  • July 11, 2014 at 11:50 AM

    Oh gosh these look amazing. I love how simple they are! Pinned, going to be making these soon!! xx

  • Michelle
    July 11, 2014 at 11:01 AM

    You know how I love thin, wispy cookies, so I am thrilled with this recipe! Thanks! I may try involving some chocolate somehow, too.

    • July 16, 2014 at 9:50 AM

      Indeed I do know that, Michelle! A drizzle of chocolate on top of the cooled cookies would be great…

  • Jennifer S.
    July 11, 2014 at 10:04 AM

    Love! at whole foods they do these caramel/toffee lace cookies that I used to love love love….. next idea maybe to doctor this recipe up? :)

    • July 16, 2014 at 9:50 AM

      Great idea, Jennifer!!

  • Linda Vanderbaan
    July 11, 2014 at 8:55 AM

    Thank you! I grew up with these – we used to smush them flat with a greased, sugared, glass – I guess a slightly sweeter version :)

    • July 11, 2014 at 9:49 AM

      Oooh that sounds delicious, Linda! Try that and report back? :)

      • Linda Vanderbaan
        July 11, 2014 at 10:31 AM

        Will do!

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