I have a soft spot for recipes that taste like a hug from your childhood but are just a tad healthier for today’s lifestyle.
These oatmeal lace cookies?
They remind me of family gatherings where the dessert table always had a few irresistible, crunchy treats.
I wanted to recreate that nostalgic magic while making them gluten-free and naturally delightful. These cookies are perfect for sneaking into a lunchbox or serving with a cup of tea after a long day.
Let’s bake happiness, one batch at a time.
Tips & Variations
- Nut-Free Option: Swap almond flour for sunflower seed flour.
- Add Some Fun: Mix in a handful of mini chocolate chips or drizzle melted dark chocolate over the cooled cookies.
- Coconut Fan?: Sprinkle shredded coconut into the batter for a tropical twist.
- Chewy Lovers: Reduce baking time by 1 minute for softer centers.
Serving Suggestions
These cookies pair beautifully with a hot cup of coffee or a tall glass of cold almond milk. For a fancy dessert, layer them with ice cream to make delicate lace cookie sandwiches.

Gluten-Free Oatmeal Lace Cookie
- Total Time: 20 minutes
- Yield: About 20 cookies 1x
- Diet: Gluten Free
Description
Delightfully crisp and chewy oatmeal lace cookies made gluten-free. Perfect for a sweet snack or a tea-time treat!
Ingredients
- 1 ½ cups gluten-free rolled oats
- ½ cup almond flour
- ½ cup unsalted butter, melted (or coconut oil for dairy-free)
- ¾ cup light brown sugar, packed
- 1 large egg
- 1 tsp pure vanilla extract
- ½ tsp baking soda
- ¼ tsp sea salt
- 2 tbsp maple syrup (for extra chewiness)
Instructions
- Prep Your Oven and Pan
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or a silicone baking mat. - Mix Dry Ingredients
In a medium bowl, combine the gluten-free oats, almond flour, baking soda, and sea salt. Give it a quick stir to mix. - Blend Wet Ingredients
In a large bowl, whisk together the melted butter, brown sugar, egg, vanilla extract, and maple syrup until smooth and creamy. - Combine Everything
Slowly add the dry ingredients to the wet mixture. Stir just until combined—don’t overmix! The batter will be loose but sticky. - Spoon Onto the Pan
Using a teaspoon or small cookie scoop, drop small dollops of batter onto your prepared baking sheets, leaving about 2 inches between each cookie. These will spread a lot as they bake. - Bake to Perfection
Bake for 8–10 minutes or until the edges are golden brown and the centers look set. Watch them closely—they can go from perfect to overdone quickly! - Cool Completely
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. They’ll crisp up as they cool.
Notes
Store in an airtight container for up to a week. Can be frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 95
- Sugar: 7g
- Sodium: 45mg
- Fat: 4.5g
- Saturated Fat: 2.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 1.5g
- Cholesterol: 15mg