Gluten-Free Lace Cookies
Inspired by Irish lace, and often confused Florentine cookies, our gluten-free lace cookies are easy to make, delicate and absolutely delicious.
Equipment
- GF Harvest Gluten Free Certified Organic Rolled Oats, Non GMO, 41 oz Bag
- Nature's Eats Blanched Almond Flour, 32 Ounce
- Lundberg, Organic Brown Rice Syrup, 21 oz
- Nielsen-Massey Pure Vanilla Extract
- Baking Trays Half Sheet (2 Pack)
- IF YOU CARE FSC Certified Parchment Baking Paper, 70 sq ft
- Stainless Steel Mixing Bowls
- Nielsen-Massey Pure Vanilla Extract
Ingredients
- 1 3/4 cup gluten free rolled oats
- 3 tablespoons almond flour
- 1/4 teaspoon fine salt
- 3/4 cup granulated sugar
- 2 tablespoons heavy cream
- 2 tablespoons organic brown rice syrup
- 5 tablespoons unsalted butter
- 1/2 teaspoon vanilla extract
Instructions
- Using a food processor or blender, pulse together the oats, salt and almond flour together until coarsely ground. Set aside.
- In a saucepan, combine the cream, sugar, butter, and organic brown rice syrup. Stir and bring mixture to a boil. Allow to boil for one minute, stirring occasionally and then remove from heat.
- Stir in vanilla to cream mixture and then mix in your dry ingredients. Stir until well combined.
- Let your batter cool for about 15 minutes.
- While waiting for batter to cool, preheat oven to 350 degrees.
- On a lined baking sheet (for "perfect" spherical cookies), scoop packed teaspoon onto tray, no less than three inches apart. Batter will spread.
- For imperfect bark, scoop packed tablespoons and set 2-3 inches apart in random pattern. Batter will spread and create a sheet or "bark".
- Working in batches, bake until the edges of the cookies/bark are golden brown (about 10-12 minutes), rotating pan halfway through baking.
- Allow cookies to cool for about 15 minutes. Once cool, break apart the sheet into large imperfect pieces.
- Store cookies and bark at room temperature in an airtight container for up to three days or in the freezer for up to two weeks.
Notes
You can use whatever gluten free flour you prefer (it doesn't have to be almond flour) as long as it's free of xanthan or guar gums.