Lace Cookies (GF)
These sweet and buttery cookies are filled with chocolate and naturally gluten free. A new favorite Christmas Cookie recipe for years to come.
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.