Oatmeal Lace Cookies–Gluten-Free
I was trying this recipe to make it gluten-free for my holiday cookie trays that I give to neighbors and friends. I remember making something like it years ago, and wanted to rekindle the memory. I remembered that the cookie was sweet, crispy and light. This recipe makes cookies just like I remembered. Oh, so good!
What I didn’t remember is how fragile these cookies are! I also forgot just how much they spread in baking. I solved some of these problems and have included my solutions with the recipe. However, I have decided that they are just right for a ladies tea, but I probably won’t be putting them on my holiday trays–they just break too easily!
Since I have begun baking all gluten-free, I practice recipes such as this one to determine if it works well, needs any adjustments and when they would be appropriate for serving. That is why I’m practicing on holiday baking the first week in November. I know in a couple of years, once I’m and old hand at gf baking, I’ll have a stockpile of recipes for holiday use. In the meantime, I practice and sometimes decide not to do a recipe for certain uses. This is something you should do too! Start with 3-5 recipes you have perfected baking in the gluten-free manner, and build from there. We all have to start from somewhere and I hope you will find some of my recipes that you can enjoy.
Here is the Oatmeal Lace Cookie recipe–delicious but very fragile!
- 1 stick unsalted butter
- ⅔ cups sugar
- 1 cup Positively Free™ Instant Oats
- ½ cup Baking Free™ gluten-free All Purpose Flour (62 g)
- 1 teaspoon vanilla extract
- ¼ teaspoon xanthan gum
- ½ teaspoon salt
- 1 tablespoon beaten egg white (separate an egg and beat egg white with a fork)
- 2oz bittersweet chocolate (chopped or chips)
- Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 cookie sheets with parchment paper.
- Melt the butter with the sugar in a medium saucepan over low heat, stirring until the mixture thickens and the sugar is almost completely dissolved--about 5 minutes. Transfer to a large bowl and stir in oats, flour, xanthan gum, vanilla and salt. Let cool about 10 minutes, then stir in the egg white.
- Drop 6 tablespoonfuls of batter onto each prepared baking sheet. These cookies spread a lot so leave at least 3½ inches between the cookies. Spread each mound of dough into a 2 inch circle. Bake, switching the position of the baking sheets until golden brown, 12 to 15 minutes. If cookies spread too much or are too irregular, you can cut them with a 3-inch cookie cutter when you take them from the oven. Let cool on the baking pan for 3 minutes then using a thin metal spatula, transfer to a rack to cool completely.
- Put the chocolate in a small microwaveable bowl and microwave on his for 30 seconds. Remove and stir. Repeat until chocolate is melted. Drizzle on the cookies and let set, about 30 minutes. Makes 12 cookies.