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!
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.
- 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
- 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.