Oatmeal Lace Cookies | Swirls and Spice #glutenfree

Oatmeal Lace Cookies {Gluten Free}

Oatmeal Lace Cookies | Swirls and Spice #glutenfree

Crisp, airy and elegant are not the first words you might associate with oatmeal cookies, but these cookies are delightfully different.  And they satisfy your sweet cravings with just a teaspoon of dough, which spreads into a lovely lace design when baked.

Oatmeal Lace Cookies | Swirls and Spice #glutenfree

 

We are hosting a family gathering over this long weekend, and oatmeal lace cookies will be a great accent for the heaping bowls of ice cream that my husband dishes up.  This recipe only needs one cup of oats and a half cup of gluten free flour blend to make four dozen cookies.  So there’s no need to worry about running out of flour when you make a batch.  For so many reasons, I’m going to be making and taking these lovely budget-friendly cookies often in the months ahead!

Oatmeal Lace Cookies | Swirls and Spice #glutenfree

Oatmeal Lace Cookies

  • Servings: 4 dozen
  • Time: 60 min
  • Print

Ingredients:Oatmeal Lace Cookies | Swirls and Spice #glutenfree

  • 1 cup gluten free quick oats*
  • 3 Tablespoons brown rice flour
  • 1 Tablespoon tapioca starch or corn starch
  • 1+1/2 teaspoons baking powder
  • 1/4 teaspoon sea salt
  • 1/2 cup coconut oil or unsalted butter, at room temperature (soft)
  • 1 cup raw sugar or granulated sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract

*1 Tablespoon of oats can be replaced with 1 Tablespoon of unsweetened coconut flakes if desired.

Directions:

  1. Preheat oven to 325 degrees F (165C). Whisk together oats, rice flour, tapioca starch, baking powder and salt in a small to medium bowl.
  2. In another bowl blend together coconut oil or butter with sugar for 1 minute.  Beat in egg and vanilla, followed by dry mixture from the first bowl.  Continue mixing until well blended.
  3. Onto cool baking sheets lined with parchment or silicone baking liners, drop batter in teaspoon amounts.  Leave at least 2 inches of space between dough mounds.  One baking sheet can usually fit 12 cookies.
  4. Bake dough for 9 to 11 minutes at 325 degrees F, until cookie edges turn golden.  Let cookies cool on the tray for several minutes before sliding parchment or liners  with cookies onto a cooling rack or flat surface.  After they have cooled completely, transfer cookies to serving plate or store in an airtight container.

Recipe by Julia at SwirlsandSpice.com

I’m sharing this here and at Savoring Saturdays.

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