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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.
Table of Contents
Even 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.
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!).
So if you'd like to play with the recipe, please feel free! But proceed with caution.
Gluten Free Oatmeal Lace Cookies
Ingredients
- 2 cups (200 g) gluten free old-fashioned rolled oats
- ½ cup (70 g) all purpose gluten free flour blend, (I used Better Batter; please click thru for full info on appropriate blends)
- ¼ teaspoon xanthan gum, (omit if your blend already contains it)
- ½ teaspoon kosher salt
- 1 cup (200 g) granulated sugar
- 16 tablespoons (224 g) unsalted butter, at room temperature
- 1 ½ teaspoons pure vanilla extract
- 1 (50 g (weighed out of shell)) egg, at room temperature, beaten
Instructions
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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
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!!
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)
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.
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.
Ooh- peaches and pecans- what a good idea! I love those muffins, so I will have to try that!
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!