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Lace Cookies

These lace cookies are thin, crisp, and filled with a rich chocolate center, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 100
Ingredients Method Notes

Ingredients
  

For the Cookies
  • 1/2 cup butter 1 stick of butter, browned
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup gluten-free quick oats Ensure they are not steel-cut
  • 1/4 cup gluten-free 1:1 baking flour Measure and level
  • 1/2 teaspoon salt
  • 12 oz chocolate chips Semisweet or dark

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Line a baking sheet with a silpat or parchment.
  2. Melt the butter in a light-colored saucepan over medium heat. Whisk constantly until browned.
  3. Scrape the browned butter into a medium bowl and add the sugar. Whisk until combined.
  4. Add the egg and vanilla, whisk until smooth and glossy.
  5. Fold in the quick oats, GF flour, and salt until just combined. The batter will be loose.
  6. Drop teaspoonfuls of batter onto the prepared sheet, spaced well apart.
Baking & Assembly
  1. Bake for 12–14 minutes, until edges are golden brown.
  2. Let cookies cool on the pan for 2–3 minutes.
  3. Flip half of the cookies and place 10–12 chocolate chips on each flipped cookie.
  4. Let the residual heat melt the chocolate, then spread a thin layer and top with remaining cookies.
  5. Transfer the sandwich cookies to a cooling rack to cool completely.

Notes

For a dairy-free version, use vegan butter and dairy-free chocolate chips. Storing in an airtight container at room temperature keeps them fresh for up to 4 days. Freeze for up to 3 months.