Easy Oatmeal Lace Cookies

5 from 1 rating

Quick and easy oatmeal lace cookies recipe, homemade with simple ingredients. Thin, crispy, delicate, buttery cookies, filled with melted chocolate.

Prep Time15

Cook Time10

Total Time25

Course: Dessert

Cuisine: American

Servings: Cookies

Calories: 94kcal

½ cup Butter Unsalted
⅔ cup Brown sugar
½ cup Almond flour
¼ cup Oat flour I like to roughly pulse old fashioned oats it in a food processor OR use store-bought oat flour
1 tablespoon Milk Whole or 2%
1 tablespoon Corn syrup
1 teaspoon Vanilla extract
1 cup Semisweet chocolate Melted, For filling

In a nonstick saucepan, add butter and heat over medium heat until filly melted.
Add brown sugar, almond flour, oat flour, milk, corn syrup and whisk it all together for 2-3 minutes until sugar has dissolved and mixture is combined.
Turn off heat and mix in vanilla extract.
Let the mixture sit for at least 10 minutes. This allows it to thicken slightly, as it cools.
Drop mixture by 1 teaspoon full on multiple cookie trays, lined with parchment paper. Make sure there is at least 2-3 inch space between each cookie drop because they will spread a lot during baking.
Bake at 350 degrees F for 6-8 minutes or until edges are firm and cookies are golden brown and there are lots of tiny bubbles.
Remove trays from oven and let the cookies cool completely and become crisp. Then, gently remove them from the parchment paper.
Drizzle melted chocolate over the cookies OR spread melted chocolate at the bottom of one cookie and and stick another cookie on top of the chocolate like a sandwich.
Let the chocolate set for about 5 minutes and enjoy!

Read all my tips above.
Leftovers can be stored in a cookie jar at room temperature for 3 days or in a sealed container in the fridge for up to 1 week.