These gluten-free oatmeal lace cookies are light, crisp, and simple to make. Their buttery cinnamon flavor makes them perfect for snacking. Whether you need these cookies for a holiday cookie platter or a quick snack, this easy recipe will surely be a hit. You won’t even notice they’re gluten-free!
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I am in love with the crisp sweetness of these oatmeal lace cookies. This is an easy, beginner-level cookie recipe that is sure to please every cookie fanatic. Oatmeal lace cookies are special because of their unique texture and delicate appearance. Classic lace cookies do not include ground cinnamon, but I add it to my cookie recipe because it pairs so well with the buttery flavor.
You can dress up this cookie with a chocolate drizzle or enjoy them plain. They are delicious either way!! If you love baking cookies, be sure to check out all of my delicious gluten free cookie recipes. If you love a more traditional cookie, these Gluten Free Oatmeal Raisin Cookies get rave reviews.
Allergen Information:
This homemade oatmeal lace cookie recipe is gluten-free, nut-free, and soy-free. Make them dairy-free by using plant-based butter.
It is important to use gluten-free oats in this recipe, but note gluten-free oats are not available in all countries.
Flour Blends Tested:
- King Arthur Measure for Measure—This blend works really well in my recipes. I don’t have to let the flour blend rest in the batter.
- Namaste Organic Gluten-Free Flour Blend – I have been slowly testing this blend, and it worked very well in this cookie recipe.
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten Free Quick Oats – As I mentioned above, it’s critical to use gluten free oats grown under the purity protocol. I used Bob’s Red Mill Gluten Free Quick Oats in this recipe.
- Gluten Free Flour Blend – You can use any gluten free flour blend in this recipe. I tested the two brands listed above.
- Xanthan Gum – If your flour blend doesn’t contain a binder, add 1/2 teaspoon of xanthan gum to the dry ingredients.
- Sugar – Use cane sugar.
- Egg – Size large.
- Butter – I recommend using unsalted butter.
- Pure Vanilla Extract and Ground Cinnamon
Step-By-Step Photos and Directions:
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Step 1: Preheat the oven to 350º F. Heat the butter in a microwave-safe dish for 30 seconds until it is partially melted. Add the egg and vanilla extract. Whisk for 20 seconds.
Step 2: Add the flour, oats, sugar, baking powder, ground cinnamon, and salt to a large mixing bowl. Whisk to blend.
Step 3: Pour the wet ingredients into the dry ingredients. Mix well. In this recipe, we want the cookies to spread, so I do not recommend chilling the dough.
Step 4: Let the batter sit for 5 minutes.
Step 5: Place a piece of parchment paper on a cookie sheet. Use a cookie scoop to drop cookie dough balls onto the parchment paper. Do not put the cookie balls close together. Space them out around 2 inches apart in all directions so they do not spread into each other.
Step 6: Bake the cookies for 12-13 minutes until they are spread and golden on the edges. Remove them from the oven. Let them sit on the pan for 5 minutes, then slide the parchment paper off the pan to a cooling rack.
The cookies will be soft until they cool and firm up. Try not to handle the cookies until they are fully cooled.
Frequently Asked Questions:
Because of the thinness of these cookies, they are more delicate than regular-sized cookies. Store flat in an airtight container.
These cookies freeze very well. I lay them flat in a freezer-safe zipper bag and place them flat into the freezer.
These cookies will keep fresh for up to 4 days. I like to store them in the refrigerator.
Gluten-Free Related Reading
My Best Gluten-Free Baking Tips For Better Baking!
Why Binders Are Important In Gluten-Free Baking
The Best Gluten Free Flour Blends – And how to use them!
More Gluten Free Cookie Recipes:
- Gluten Free Butter Pecan Cookies
- Easy Gluten Free Cake Mix Cookies
- Gluten Free Crumbl Copycat Snickerdoodles
- Gluten Free Animal and Circus Cookies
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Gluten Free Oatmeal Lace Cookies
Ingredients
- 1 cup gluten free quick oats * see note
- ¼ cup gluten free flour blend * see note
- 1 cup cane sugar
- 1 ½ teaspoons baking powder aluminum-free
- ¼ teaspoon salt
- ½ cup unsalted butter
- 1 large egg
- 1 teaspoon pure vanilla extract
- ½ teaspoon ground cinnamon
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Instructions
- Preheat the oven to 350º F. Heat the butter in a microwave-safe dish for 30 seconds until it is partially melted. Add the egg and vanilla extract. Whisk for 20 seconds.
- Add the flour, oats, sugar, baking powder, ground cinnamon, and salt to a large mixing bowl. Whisk to blend.
- Pour the wet ingredients into the dry ingredients. Mix well. In this recipe, we want the cookies to spread, so I do not recommend chilling the dough. Let the batter sit for 5 minutes.
- Place a piece of parchment paper on a cookie sheet. Use a cookie scoop to drop cookie dough balls onto the parchment paper. Do not put the cookie balls close together. Space them out around 2 inches apart in all directions so they do not spread into each other.
- Bake the cookies for 12-13 minutes until they are spread and golden on the edges. (Note, the actual cooking time can vary depending on the size of cookies you make.) Remove them from the oven. Let them sit on the pan for 5 minutes, then slide the parchment paper off the pan to a cooling rack.
- The cookies will be soft until they cool and firm up. Try not to handle the cookies until they are fully cooled.
Notes
- I used King Arthur Measure for Measure and Namaste to test this recipe. You can use any gluten free flour blend in this recipe. Note: Using gluten-free oats grown under the purity protocol is critical. I used Bob’s Red Mill Gluten Free Quick Oats in this recipe.
- I highly recommend using aluminum-free baking powder. This will eliminate any metallic aftertaste.
- Storage: Because of the thinness of these cookies, they are more delicate than regular-sized cookies. Store flat in an airtight container. These cookies freeze very well. I lay them flat in a freezer-safe zipper bag and place them flat into the freezer.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
I just want to say I am so excited to find your site! the recipes look wonderful!
Thank you so much, Ardis. I look forward to hearing which recipe you make first.