Wheat Free Oatmeal Lace Cookies Recipes
GLUTEN-FREE OATMEAL COOKIES
Chock-full of chocolate and raisins, these oatmeal cookies won't disappoint. And by using oats in place of wheat flour, everyone can get in on the fun.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h
Yield Makes 3 dozen
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. In a blender, process 1 1/2 cups oats into a fine meal. Whisk together ground oats, cornstarch, cinnamon, baking powder, and salt.
- In a large bowl, using a mixer, beat butter and sugars until light and fluffy. Beat in eggs and vanilla. With mixer on low, gradually add oat mixture, beating until combined. Fold in chocolate chips, raisins, and remaining 3 cups oats.
- In batches, drop dough in 2-tablespoonful mounds onto a parchment-lined baking sheet, 2 inches apart. Bake until cookies are golden brown at edges, 15 to 18 minutes. Let cool on sheet on a wire rack 2 minutes, then transfer to rack and let cool completely.
- Store in an airtight container, at room temperature, up to 5 days, or in freezer, up to 1 month.
Nutrition Facts : Calories 293 g, Fat 14 g, Fiber 3 g, Protein 5 g, SaturatedFat 8 g
GLUTEN FREE OATMEAL LACE COOKIES
Crispy, chewy oatmeal cookies with hints of caramel and cinnamon.
Provided by dolcedahlia.com
Categories Dessert
Number Of Ingredients 16
Steps:
- Beat butter and sugar together until combined. Add milk and vanilla. Beat until incorporated.
- Add all dry ingredients. Beat until combined, scraping bowl as needed. Add oats. Beat until mixed in throughout dough. Add chocolate chips or raisins if using and mix until combined.
- Scoop dough out in rounded tablespoon sized balls. If dough is too messy to work with, refrigerate until it firms up. Chill dough, or freeze to bake later.
- In a preheated 350° oven, bake cookies for 11-12 minutes, until edges are browned and center of cookie is set up. Let cool before eating.
WHEAT-FREE OATMEAL LACE COOKIES
Found this cookie in "Recipes from Iowa with Love". It is a very crisp cookie that can satisfy anyone wheat allergy or no. I have used regular oats and still had an edible cookie.
Provided by quixoposto
Categories Drop Cookies
Time 20m
Yield 96 cookies
Number Of Ingredients 7
Steps:
- Cream butter and sugar.
- Beat in egg, vanilla and salt.
- Add oats and blend thoroughly.
- Drop by 1/2 teaspoons 3 inches apart on greased cookie sheets.
- Flatten slightly with back of spoon.
- Bake at 325 for 8-10 minutes.
- Let cool a bit before removing from sheet.
Nutrition Facts : Calories 30.3, Fat 1.2, SaturatedFat 0.7, Cholesterol 4.5, Sodium 20.7, Carbohydrate 4.5, Fiber 0.3, Sugar 2.5, Protein 0.5
OATMEAL LACE COOKIES
My mom used to make these - they were our favorites! They are very crisp, and tend to shatter when you bite into them. Watch them carefully while baking since they do tend to burn quickly.
Provided by Julie W.
Categories Desserts Cookies Oatmeal Cookie Recipes
Yield 12
Number Of Ingredients 8
Steps:
- Sift together flour, baking powder and sugar. Add oatmeal, light corn syrup, melted butter, cream and vanilla. Blend well.
- Drop on ungreased cookie sheet 4 inches apart, using 1/4 teaspoon as a measure. Bake in 375 degree F (190 degrees C) oven for 5-7 minutes. Let stand a few seconds before removing from pan.
Nutrition Facts : Calories 130.7 calories, Carbohydrate 17.5 g, Cholesterol 17 mg, Fat 6.3 g, Fiber 0.5 g, Protein 1.1 g, SaturatedFat 3.9 g, Sodium 50 mg, Sugar 9.4 g
AUNT GAIL'S OATMEAL LACE COOKIES
This recipe, from my great great Aunt Gail, is delicious!
Provided by Laura Owen
Categories Desserts Cookies Oatmeal Cookie Recipes
Yield 48
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a medium bowl, cream together the butter and sugar until light and fluffy. Stir in the vanilla and almond extracts. Sift together the flour, baking soda, and salt; stir into the butter mixture. Finally, mix in the rolled oats.
- Roll dough into balls about 1 inch in diameter. Place the dough balls about 3 inches apart onto the prepared cookie sheet. Dip the bottom of a glass in water and then in sugar, use this to flatten down the cookies. Sugar the glass as needed. Bake for 8 to 10 minutes, cookies should be slightly browned. Store in an airtight container.
Nutrition Facts : Calories 71.6 calories, Carbohydrate 8.7 g, Cholesterol 10.2 mg, Fat 4 g, Fiber 0.2 g, Protein 0.5 g, SaturatedFat 2.5 g, Sodium 32.5 mg, Sugar 5.6 g
WHEAT FREE OATMEAL LACE COOKIES
I have never found a better lace cookie recipe - these do just the trick, and they're even wheat free! Definitely do-not-add-flour! If you haven't made them before, realize that these will be almost paper-thin. Because they spread out tremendously, you only need to use a tiny ball of dough per cookie (1/2 tsp. was suggested in another recipe) and should allow 2" space in between. I also recommend that you use an oven thermometer to double check your oven temp., as a cookie that takes this little time in the oven requires great accuracy! ENJOY! ***Special note: To make these gluten-free, be sure to use gluten-free oats.
Provided by laurenlikesfood
Categories Drop Cookies
Time 9m
Yield 12 dozen, 144 serving(s)
Number Of Ingredients 6
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!
Nutrition Facts : Calories 34.9, Fat 1.5, SaturatedFat 0.4, Cholesterol 1.3, Sodium 2.9, Carbohydrate 5.3, Fiber 0.1, Sugar 4.5, Protein 0.2
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