Wheat Free Oatmeal Lace Cookies Recipes

OATMEAL LACE COOKIES (FLOURLESS)

Steps:

• 1. Preheat oven to 350°. Line cookie sheets with foil or baking parchment.
• 2. Beat the eggs, then add the sugar gradually, beating constantly. (Electric mixer is best for this.)
• 3. At low speed, stir in the melted butter, vanilla, salt, coconut, and oats.
• 4. Drop the dough by teaspoons 2 inches apart. (Do NOT use tablespoon, as these cookies really spread.) Bake about 10 minutes, or until the edges are lightly browned. Lift foil or parchment from pan and cool on rack until wafers can be easily removed.

WHEAT FREE OATMEAL LACE COOKIES

Steps:

• Preheat oven to 350 degrees.
• In a mixer, cream butter or shortening and brown sugar. Add egg, vanilla, and pinch of salt ( about 1/8 teaspoon salt); beat until fluffy. Stir in oatmeal.
• *Special note about oatmeal: you have to use the quick-cooking kind - rolled oats will result in a crumble. If you only have rolled oats, briefly pulverize in a blender or food processor until small but not powdery.
• On a cookie sheet lined with parchment paper, wax paper, or a silpat mat, place tiny balls of dough (a little more than 1/2 teaspoon to get a 2" cookie - these spread!) about 2" apart.
• Bake exactly 6 minutes for chewy cookies, 7 minutes for crisp ones. The original recipe suggests 4 minutes for chewy, 5 for crisp, and I live at a high altitude so that may explain the change. Be sure to check them at 5 minutes.
• **Note about baking time - chewier cookies will be slightly opaque (or "doughy") looking in the very center when you take them out. Crisp cookies will have just turned clear.
• Let cool for just 2 minutes, then pick up the parchment paper or silpat mat and move the entire mat to a wire wrack. Do not try to remove the cookies until they are entirely cooled - they harden as they cool and will break if too soft.
• ***Try drizzling with melted chocolate, or sandwiching them together with buttercream or chocolate ganache. Rich and Delish!