Gluten-Free Lace Cookies
These delicate, crunchy cookies are made with brown-butter and chocolate, perfect for gluten-free diets and ideal for any gathering.
Ingredients
Main Ingredients
- 1/2 cup butter Don’t skip browning — it's the flavor driver.
- 1 cup granulated sugar
- 1 large egg Can be replaced with a flax egg for an egg-free version.
- 1 teaspoon vanilla extract
- 1 cup gluten-free quick oats Rolled oats can be pulsed briefly for a finer crumb.
- 1/4 cup gluten-free 1:1 baking flour A reliable blend with xanthan or guar is recommended.
- 1/2 teaspoon fine salt
- 12 oz chocolate chips Mix semisweet and milk, or use dark chocolate.
Instructions
Preparation
- Preheat your oven to 350°F and line a baking sheet with a silicone mat or parchment.
- Brown the butter: melt in a light-colored saucepan over medium heat, whisking as it foams. Remove from heat when milk solids turn golden-brown.
- In a bowl, combine the sugar and pour the brown butter over it, whisk smooth. Add the egg and vanilla; whisk until combined.
- Fold in oats, flour, and salt with a spatula until a thin batter forms.
- Drop teaspoonfuls of batter onto the prepared sheet, leaving about 2½ inches between each.
Baking
- Bake for 12–14 minutes until edges and tops are golden. Let cool on the pan for 2–3 minutes.
- Flip half the cookies, top each with 10–12 chocolate chips, let the heat from the pan melt the chips, spread into a thin layer, then sandwich with the remaining cookies.
- Cool on a rack completely before storing.
Notes
Store finished sandwiches in an airtight container at room temperature for up to 4 days. For freezing, flash-freeze in a single layer and transfer to a freezer bag for up to 3 months.