Lace Cookies (Gluten-Free)
I’ve been making these lacy, wafer-thin cookies for years when I want something delicate but impossibly addictive — crisp edges, a caramelized brown-butter flavor and a thin layer of chocolate sandwiched inside. They’re a quick centerpiece for a cookie box, holiday platter, or an everyday treat when you want gluten-free without sacrificing texture. If you appreciate tender, buttery shortbreads, you might also enjoy buttery 3-ingredient shortbread cookies for another simple bake.
Why you’ll love this dish
These lace cookies are all about contrast: a whisper-thin, crisp cookie paired with a glossy chocolate center. They come together fast and require pantry-friendly ingredients. The brown butter gives deep nutty notes you won’t get from plain melted butter, and using quick oats plus a GF 1:1 flour keeps the structure light while staying gluten-free.
“Light as lace, rich as caramel — these are the cookie I bring to every gathering now.” — a regular at my cookie swaps
Perfect occasions: holiday cookie platters, afternoon tea, classroom treats (check ingredients for school allergies), or a last-minute dessert when you want something impressive but low-fuss.
Step-by-step overview
This recipe is straightforward:
- Brown the butter for flavor.
- Mix with sugar, egg, and vanilla.
- Fold in quick oats, GF flour and salt to make a loose batter.
- Drop tiny teaspoonfuls spaced well apart; they spread thin.
- Bake until golden at the edges.
- Melt chocolate on half the cookies, spread, and top with the remaining cookies to make sandwiches.
This gives a fast, repeatable workflow — no chilling required and easy to scale.
What you’ll need
- 1/2 cup (1 stick) butter
- 1 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup gluten-free quick oats (not steel-cut) — quick oats ensure the delicate lace texture
- 1/4 cup gluten-free 1:1 baking flour (measure and level)
- 1/2 teaspoon salt
- 12 oz chocolate chips (semisweet or dark)
Notes and substitutions:
- Swap chocolate chips for chopped chocolate or a mix of chocolate and toffee bits for crunch.
- For a dairy-free version use vegan butter and dairy-free chips; expect slightly different spread.
- If you don’t have GF quick oats, pulse rolled oats quickly in a food processor to slightly break them down.
- For more cookie chew, replace up to 2 tablespoons of GF flour with almond flour, but chips may stick differently.
How to prepare it
- Preheat the oven to 350°F (175°C). Line a baking sheet with a silpat or parchment.
- Melt the butter in a light-colored saucepan over medium. Once melted, whisk constantly. The butter will foam, then the milk solids will brown on the bottom. As soon as you smell a nutty aroma and see brown flecks, remove from heat. This is browned butter — don’t leave it or it will burn.
- Scrape the browned butter into a medium bowl and add the sugar. Whisk until combined.
- Add the egg and vanilla. Whisk until smooth and slightly glossy.
- Fold in the quick oats, GF flour and salt with a spatula until just combined. The batter will be loose — that’s normal.
- Drop batter by teaspoonfuls onto the prepared sheet. Place about 2½ inches between drops; the cookies spread thin. Aim for 10–12 per sheet depending on space.
- Bake 12–14 minutes, watching for edges to deepen to golden brown. The centers will look set but thin. Remove from oven and let the cookies cool on the pan 2–3 minutes.
- Use a small spatula to flip half the cookies over. Top each flipped cookie with 10–12 chocolate chips. Let the pan’s residual heat melt the chocolate; if they don’t melt, pop the sheet back into the oven for 30–60 seconds. Spread the melted chocolate into a thin layer and top with the remaining flipped cookie to make sandwiches.
- Transfer sandwiches to a cooling rack to cool completely before storing.
Timing tip: work in batches and keep an eye on browning — ovens vary and these go from golden to burnt quickly.
Best ways to enjoy it
- Present a stack of three on a dessert plate with a dusting of powdered sugar for a tea party.
- Plate with espresso or a robust black tea — the bitterness cuts the cookie’s sweetness.
- For a festive touch, drizzle extra melted white chocolate over finished sandwiches or dip edges in crushed toasted nuts.
- Pack them in waxed paper between layers for gifting; they look elegant in a clear cookie tin.
How to store & freeze
Room temperature: Store in an airtight container or resealable bag at room temperature for up to 4 days. Keep them on a single layer or separate layers with parchment to prevent sticking.
Freezing: Freeze finished cookie sandwiches in a resealable bag for up to 3 months. Thaw at room temperature — they maintain their crisp edges better when served at room temp rather than warmed.
Food safety: because these cookies contain an egg, don’t leave them out more than two hours in warm conditions (over 90°F) and discard if left out longer than four hours in normal room temps.
Pro chef tips
- Brown butter carefully: use a light pan so you can see the color change. Remove from heat immediately when you smell nuttiness.
- Space matters: cookies spread a lot. Crowding = stuck-together lace.
- Use quick oats: they dissolve into a lace texture that old-fashioned rolled oats won’t replicate.
- If your chocolate refuses to melt on the pan, fold a few chips into a microwave-safe bowl and microwave in 10-second bursts to spread.
- For uniform cookies, use a small cookie scoop or measure with a teaspoon.
- If you like a softer sandwich, use slightly more chocolate per cookie so the melted layer stays tender.
For another easy crowd-pleasing cookie technique (different flavor profile but similar simplicity), check out these brown sugar pop tart cookies.
Creative twists
- Toffee + sea salt: stir 1/2 cup crushed toffee into the batter and sprinkle flaky sea salt on the melted chocolate.
- Orange-chocolate: add 1 teaspoon orange zest to the batter and use dark chocolate.
- Espresso lace: add 1 teaspoon instant espresso to the chocolate before melting for a mocha kick.
- Nutty version: press finely chopped toasted hazelnuts or almonds around the chocolate edge before it sets.
Your questions answered
Q: Are these truly gluten-free?
A: Yes, when you use certified gluten-free quick oats and a GF 1:1 baking flour. Check labels for cross-contamination if you need strict GF assurance.
Q: Can I make them without an egg?
A: Eggs add structure and help the lace spread correctly. For an egg-free version, try a flax egg (1 tbsp ground flax + 3 tbsp water) but expect a slightly different texture and possibly less spread.
Q: Why did my cookies not lace properly?
A: Common causes: using rolled oats instead of quick oats, batter being too thick (measure flour carefully), or under-browned butter that lacks depth. Also, overcrowding the sheet prevents proper spread.
Q: How do I prevent the chocolate from cracking once set?
A: Use good-quality chocolate and let it cool gradually at room temperature. Avoid refrigeration, which can cause chocolate bloom and cracking.
Q: Can I bake these in advance for a party?
A: Yes — bake and assemble up to 3 days ahead and store airtight at room temp. If you need longer, freeze assembled sandwiches; thaw before serving.
Conclusion
If you want a showstopping yet easy gluten-free cookie, this lace cookie recipe delivers crisp, buttery edges and a silky chocolate center with minimal fuss. For another classic lace technique and extra texture ideas see Easy Lace Cookies – Sally’s Baking. If you prefer a gluten-free write-up of a similar lacy cookie with toffee notes, check Lace Cookies (Gluten-Free) – Meaningful Eats for more inspiration.
Happy baking — these cookies travel well and always disappear fast.
Lace Cookies
Ingredients
Method
- Preheat the oven to 350°F (175°C). Line a baking sheet with a silpat or parchment.
- Melt the butter in a light-colored saucepan over medium heat. Whisk constantly until browned.
- Scrape the browned butter into a medium bowl and add the sugar. Whisk until combined.
- Add the egg and vanilla, whisk until smooth and glossy.
- Fold in the quick oats, GF flour, and salt until just combined. The batter will be loose.
- Drop teaspoonfuls of batter onto the prepared sheet, spaced well apart.
- Bake for 12–14 minutes, until edges are golden brown.
- Let cookies cool on the pan for 2–3 minutes.
- Flip half of the cookies and place 10–12 chocolate chips on each flipped cookie.
- Let the residual heat melt the chocolate, then spread a thin layer and top with remaining cookies.
- Transfer the sandwich cookies to a cooling rack to cool completely.
