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Remember the gluten-free lace cookies I paired with my cranberry ice cream? As promised, here’s the recipe.
These elegant, thin, crispy cookies with a hint of caramel are one of my favorites. Not only are they gorgeous, but they’re so delicious that it’s hard to eat just one. Or two.
You won’t believe how easy they are to make either. Serve them with ice cream, like I did, or with your afternoon coffee or tea. They’d be great with pots de creme or pudding, too.
Here’s a few tricks to have in your apron when making these cookies:
- Have your pans lined and ready to go before making the batter.
- Before popping the cookies in the oven, gather a couple of rolling pins or bowls to drape the cookies over as they cool. That’s how you get the curved shape.
- Watch carefully – they go from perfectly cooked to burnt quickly.
- They’re still so tasty the second day but are at their best the same day they’re baked.
Other Gluten-Free Cookies & Treats:
- Almond Bark with Dried Cranberries from Elegantly, Gluten-Free
- Granola Oatmeal Cookies Bars from Cook It Allergy Free
- Vegan Chocolate Date Brownies from SS&GF
- Graham Crackers from SS&GF
Have plans to make cookies soon? What’s on your “to-make” list?
Make sure to stop by Full Plate Thursday for other tasty recipes!
Much love,
Amy
Have ingredient substitution questions? Stop by my Substitutions page.
Not sure where to get the best price on your baking supplies? Check out my Ingredients & Resources page.
An elegant, lacy gluten-free cookie perfect for serving with ice cream or afternoon coffee.
Ingredients
- 1/4 cup unsalted butter
- 1/4 cup honey
- 2 tablespoons powdered coconut palm sugar
- 1/2 teaspoon vanilla
- 1/8 teaspoons sea salt
- 1/4 cup plus 2 tablespoons Amy's Basic Flour Blend
- 1/2 cup gluten-free rolled oats
- zest from 1/2 orange
Instructions
- Preheat the oven to 350F. Line two baking sheets with parchment paper.
- Put the butter, honey, powdered coconut palm sugar, vanilla, and sea salt in a small, heavy bottomed sauce pan. Heat over low, stirring, until the butter is melted and the sugar in dissolved.
- Stir in the flour, oats, and orange zest until well combined.
- Drop by the teaspoon onto prepared prepared baking sheet with 3 inches of space between cookies.
- Bake one sheet at a time for 8 - 10 minutes, until cookies are golden brown around the edges.
- Remove from oven and let cool for a couple of minutes. Quickly drape cookies over a rolling pin or bowl to cool completely. This gives them a curved shape. If cookies get too cool to drape, pop them back in the oven just long enough to soften them.
Heather @CeliacFamily
posted on November 30, 2011 at 9:42 am
I can’t wait to try these! After spending the morning catching up with gf blogs and finding yummy treats to make, I’ve found that my weekend is looking like a bakefest!
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Jamee S.
posted on November 30, 2011 at 10:06 am
Ohhhhh! That just made my mouth water! Gotta try to make these. Thanks! I love all your recipes.
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Gloria
posted on November 30, 2011 at 10:36 am
WOW, I found your page yesterday and it’s really amazing, I have a loooot to read and cook…!
But I don’t seem to find you/this page on Facebook, do you have a page there?
[Reply]
Amy Reply:
November 30th, 2011 at 5:13 pm
@Gloria, Thanks, Gloria! Here’s a link to my Facebook page:
http://www.facebook.com/simplysugarandglutenfree
Hugs,
Amy
[Reply]
Chelsea @ Naturally Sweet Recipes
posted on November 30, 2011 at 11:00 am
I love lace cookies! These looks so beautiful and delicious!
[Reply]
Jean
posted on November 30, 2011 at 1:17 pm
Could I make these with almond flour?
[Reply]
Amy Reply:
November 30th, 2011 at 5:13 pm
@Jean, I tried and they were really oily. Maybe you have a trick or two up your sleeve and it will work out better??
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Pat @ Elegantly, Gluten-Free
posted on November 30, 2011 at 3:15 pm
Hi Amy — Thank you for mentioning my Almond Bark. Your lace cookies look absolutely scrumptious — I can hardly wait to try them. Oatmeal cookies have a long history with me, you might say…and these particular ones are so beautiful!
[Reply]
Nisrine
posted on November 30, 2011 at 4:01 pm
These lace cookies look so dainty and delicious. I’m very tempted.
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Karen
posted on November 30, 2011 at 5:43 pm
Amy, these are so gorgeous! Beautiful work and perfect for Christmas.
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Kristi Rimkus
posted on November 30, 2011 at 10:50 pm
Can’t wait to try these with my local honey!
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christine
posted on December 1, 2011 at 4:26 am
these look lovely and elegant, thanks for sharing:)
[Reply]
Miz Helen
posted on December 3, 2011 at 4:13 pm
Hi Miz Amy,
I just know that you made those pretty Honey Oat Lace Cookies just for me to enjoy with my afternoon tea. This is a great recipe and I can’t wait to have one or “more”. Hope you are having a great week end and thanks so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
[Reply]
Miz Helen
posted on December 8, 2011 at 9:06 am
Congratulations Amy!
Your recipe is featured on Full Plate Thursday this week. Hope you are having a great week and enjoy your new Red Plate.
Miz Helen
[Reply]
Amy Reply:
December 9th, 2011 at 10:27 am
@Miz Helen, Thanks, Miz Helen! Love the red plate!!
Much love,
Amy
[Reply]
Lynn
posted on May 2, 2012 at 12:42 pm
These LOOK SOOOOOOOOOOOO GOOD! I love your blog! I can’t wait to make ‘em! Check out my website for Gluten Free tours in NYC along with other gluten free events!
[Reply]
Robin
posted on November 16, 2012 at 2:11 pm
Hey, can you switch out the coconut palm sugar for dried maple sugar?
the recipe looks awesome, I love these kinds of cookies.
robin
[Reply]
Amy @ Simply Sugar & Gluten-Free Reply:
November 17th, 2012 at 7:30 pm
@Robin, Hi Robin – Sure, give it a try. I am pretty sure that the two work in the same way but I can’t make promises because I haven’t tested it myself. Let me know how they turn out.
Hugs,
Amy
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