Lace Cookies (GF)
Ingredients
- 1/2 cup butter unsalted
- 3/4 cup almond flour finely ground
- 2/3 cup light brown sugar packed
- 1/4 teaspoon salt
- 1 tablespoon light corn syrup
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips (melted) or hazelnut spread optional filling
Instructions
- Place the butter in a medium saucepan and melt over medium heat.
- Once the butter has melted, add the almond flour, brown sugar, salt, and corn syrup. Whisk together and continue cooking over medium heat until all ingredients are combined and the sugar has dissolved (keep whisking throughout this time). It should take just a few minutes.
- Remove the pan from heat and whisk in the vanilla extract. At the point the ‘dough’ will be grainy and shiny. Let the ‘dough’ sit and thicken for 10 minutes.
- While the dough thickens, preheat the oven to 350 degrees and line 3-4 large baking sheets with parchment paper.
- Roll the dough into teaspoon size balls and place 3 inches apart from each other on the baking sheets. I usually do about 6-8 per sheet (less is more so they don’t bake into each other).
- Bake for about 7 minutes until the edges are golden brown, keep a close eye on them so they don’t get too dark.
- Allow the cookies to cool on the baking sheets for 5 minutes and then move them to a baking rack to cool completely.
- If you’re making the cookies into sandwiches with a filling, do that now. Hazelnut spread can easily be spread between two cookies as is. If you’re using melted chocolate (like I did), melt the chocolate in a microwave safe bowl in the microwave in 30 second increments (stirring in between) until smooth then spread between cookies.
~Amanda~
We’ve done our holiday baking week for over five years now and have made so many different cookies over the years. When I start my list of treats I’m going to make each year, I always include some of my all time favorites like Thumbprint Cookies, Gingerbread Cookies and Peppermint Bark. You always have to make your favorites, but that doesn’t mean there isn’t room to try some new recipes and maybe even discover a new favorite. Jaclyn put together a list of some new ideas this year and these Lace Cookies caught my eye right away. They looked so pretty and delicate and of course I couldn’t resist the fact that they were filled with chocolate AND they’re gluten free.
Most traditional Lace Cookie recipes are not gluten free; they are usually made with regular all-purpose flour and more often than not, oats (yes, oats are gluten free, but I’m actually allergic to them too so I avoid any recipes that include them). The recipe she found from Sally’s Baking Addiction used a finely ground almond flour instead of the regular all-purpose flour. Now, I’ve never tried a normal lace cookie before, but I really think this version made with almond flour might be better. The almond flour brings in a slightly warm and nutty flavor that goes so perfectly with all that sugar and butter, I mean what doesn’t go with sugar and butter?
These cookies are fairly simple to make too! I was able to finish them in less than an hour (including cooling times). The ingredient list is short and you probably have most of them already; butter, almond flour, brown sugar, salt, corn syrup, vanilla and either chocolate chips or hazelnut spread if you want to turn them into sandwiches, which I highly recommend. To make them, you simply melt the butter, add the remaining ingredients, let it sit for a bit to thicken and then roll into balls and bake. Be warned though, these cookies SPREAD A LOT. You need to place them far apart from each other on the baking sheets… I definitely had a few too close together and had to pry them apart after baking, whoops! Now fill them with your favorite filling and ENJOY!
