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    Home » Recipes » Desserts

    Vegan Oatmeal Lace Cookies

    UPDATED Nov 8, 2021 · PUBLISHED Nov 6, 2021 BY Marjory Pilley · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

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    Vegan oatmeal lace cookies drizzled with chocolate.

    Vegan Oatmeal Lace Cookies are thin, crispy and easy to make with just a handful of ingredients. This classic recipe is perfect for gifting and cookie exchanges because it's free from common food allergens.

    Vegan oatmeal lace cookies in a stack with one leaned against the stack.

    Lacy cookies are so named because of their pretty, delicate appearance with tiny spots you can see through. But, that's not the only reason you've got to make this recipe!

    The buttery, melt-in-your-mouth flavor of these beloved cookies will keep you coming back for seconds Before you know it, you'll have eaten 4 or 5. And, that's okay because the cookies are wafer-thin. (If you're looking for a chewy recipe, check out Vegan Oatmeal Chocolate Chip Cookies!)

    We made this classic lacy cookie vegan, gluten-free. You can lower the sugar content too. Just like our other Vegan Cookie Recipes, they don't sacrifice any flavor either.

    This kid-friendly recipe makes a lot of cookies, so it's perfect for gifting and parties. But, don't wait for the holidays!

    Ingredients and Substitutions

    This is a traditional recipe for lacy oatmeal cookies that is vegan and gluten-free by making a few simple substitutions. Here's what you'll need:

    Ingredients to make vegan oatmeal lace cookies.

    The ingredients below typically need to be selected carefully to avoid dairy, and keep the recipe vegan. We've linked to products we use in the recipe card.

    • Vegan Butter - These days we use County Crock Plant Butter. Earth Balance and Miyoko's also have great products.
    • Sugar - Organic brands don't use animal char for processing. Any combination of sugar may be used. We used a combination of granular Better Than Sugar® and white sugar for the lace cookies pictured to lower the carbs and sugar content.
    • Egg substitution - Combination of baking powder (1 teaspoon), water (1 Tablespoon), white vinegar (1 Tablespoon.) which equals one egg.

    To keep this recipe gluten-free use:

    • Gluten-free Oatmeal
    • All-purpose, gluten-free flour.

    See recipe card for exact quantities.

    Directions with Pictures

    Below you'll find pictures from key steps in the process.

    BATTER STEPS

    Numbered pictures to make cookie dough.
    1. Combine dry ingredients in a bowl.
    2. Melt butter and pour it over the dry mixture. To melt the butter, place it in a microwave-safe bowl, cover to prevent splattering, and zap it at 50% power for 30 seconds. Stir and cook in 30 second intervals until melted. It should take about a minute, depending upon your particular microwave. The butter can also be melted on the stovetop instead.
    3. Combine baking powder, vinegar, and water in a small bowl. Stir and add to dough.
    4. Stir the batter well to incorporate the ingredients. The dough will be wet and crumbly.

    BAKING STEPS

    Numbered pictures to bake cookies.
    1. Drop dough in heaping teaspoons onto a baking sheet lined with parchment paper. The batter will spread a lot so allow space for this. Don't flatten the cookie dough either. Push stray pieces of oatmeal into the mound and keep it in that shape.
    2. Bake dough in a 350 °F oven for about 10 minutes or just until the edges begin to brown. Watch the cookies carefully. The timing will vary depending upon the exact size of the cookies and your oven. The cookies will look underdone in the middle. But, if the edges are starting to brown, then take them out.
    3. Let them sit for at least 5 minutes on the baking sheet untouched to begin firming up. I've left them on for much longer without any problem at all.
    4. When the cookies are firm enough to move, transfer them to a wire cooling rack. They will continue to firm up over the next hour until they are crispy!

    This recipe makes about 6 dozen cookies!

    WANT A BIGGER COOKIE?

    Drop the dough in heaping Tablespoons. Allow 2-3 inches between the uncooked dough. Nine fit nicely on a standard baking sheet. Add 2-3 minutes to the cook time and allow extra time for the cookies to firm up. It will happen!!!

    You'll get about 3 dozen cookies with this size.

    Top Tips

    Below are the most important things to keep in mind when making vegan oatmeal lace cookies.

    • Don't spread out the cookie dough before baking. But, do push in any stray pieces of oatmeal.
    • Watch the cooking progress carefully, particularly for the first few batches. The cookies are ready to come out of the oven when the edges are starting to brown, even if the rest of the cookie looks not quite cooked enough.
    • Be patient. It takes time for oatmeal lace cookies to get crispy. It's magical and it will happen.

    Variations

    Lacy cookies are simple and elegant. But, you can take them to the next level with some of these variations:

    • Drizzle or dip in chocolate.
    • Spread a layer of Nutella, chocolate ganache, or other filling between 2 cookies.
    • Crumble and use as topping for ice cream or yogurt.

    Vegan lace cookies drizzled with chocolate.

    Storage

    Store vegan oatmeal lace cookies in an airtight container. Use parchment paper to separate layers.

    • Room temperature: 3-4 days.
    • Refrigerator: up to 1 week.
    • Freezer: 2-3 months.

    More Vegan Cookie Recipes

    • Eggless Chocolate Chip Cookies
    • Chickpea Cookie Dough Balls
    • Molten Lava Chocolate Chip Cookies {Vegan}

    Did you make this recipe?
    Please leave a rating and tell us how you liked it!

    Vegan oatmeal lace cookies in a stack with one leaned against the stack.

    Easy Oatmeal Lace Cookies

    Vegan Oatmeal Lace Cookies are buttery, crispy and easy to make. Classic recipe that's perfect for gifting because it's free of food allergens.
    5 from 7 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 20 minutes
    Cook Time: 10 minutes
    Total Time: 30 minutes
    Servings: 60 cookies
    Calories: 32kcal
    Author: Marjory Pilley

    Ingredients

    • 2 ½ cups Old Fashioned Oatmeal not the quick cooking kind; Use a gluten-free brand
    • 1 cup sugar any combination of brown, white, or alternative sweeteners. Use organic to keep vegan.
    • 2 teaspoons baking powder
    • 2 Tablespoons all-purpose flour or gluten-free all-purpose flour
    • ½ teaspoon cinnamon
    • ½ cup vegan butter 1 stick
    • 1 egg replacer to equal 1 egg

    Egg Replacer

    • 1 teaspoon baking powder
    • 1 Tablespoon white vinegar
    • 1 Tablespoon water

    Instructions

    • Preheat oven to 350 °F.
    • Combine dry ingredients in a large bowl.
    • Melt butter and pour it over the dry mixture. To melt the butter, place it in a microwave-safe bowl, cover to prevent splattering, and cook at 50% power for 30 seconds. Stir and cook in 30 second intervals until melted. It should take about a minute, depending upon your particular microwave. The butter can also be melted on the stovetop.
    • Combine egg-replacer ingredients (baking powder, vinegar, and water) in a small bowl. Stir and add to cookie dough.
    • Stir the batter well to incorporate the ingredients. The dough should be wet and crumbly.
    • Place 12 heaping teaspoon-sized drops of batter onto a baking sheet lined with parchment paper. The cookies will spread while they cook so do not crowd them.
    • Bake for approximately 10 minutes or until the sides just begin to brown. The center will still be slightly soft.
    • Allow the cookies to sit on the baking sheet for at least 5 minutes (longer is okay) and then carefully transfer them to a wire rack to cool completely. The cookies will continue to firm up for the next hour until they become crispy.
    Grab 5 Low-Carb Saucesand get more easy, healthy recipes! JOIN HERE

    Nutrition

    Calories: 32kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 13mg | Potassium: 28mg | Fiber: 1g | Sugar: 3g | Vitamin A: 72IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg
    Nutritional and Food Safety Disclaimer

    This recipe was originally published on 12/15/14 and has been updated to improve the reader experience.

    « Chickpea Cookie Dough Balls
    15 Best Vegan Cookie Recipes »
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    Reader Interactions

    Comments

    1. Kim

      December 15, 2014 at 7:55 am

      My mom and I used to make pecan lace cookies every year, and we'd slather a ton of chocolate in the middle. But they were always really challenging to get right. I definitely need to give these a try, they look much easier and equally, if not more, delicious!

      Reply
    2. Kate

      December 15, 2014 at 10:49 am

      5 stars
      I love simple recipes like this, especially when the end result is cookies!!

      Reply
    3. Brenda

      December 15, 2014 at 11:53 am

      This is a great idea for those of use who have children with nut allergies!

      Reply
    4. Amy

      December 15, 2014 at 12:45 pm

      You can never go wrong with oatmeal cookies. A classic! And I'm especially appreciative of them sans nuts, since my kids have an allergy. Win!

      Reply
    5. Nelda Elaine

      December 03, 2016 at 1:09 pm

      absolutely easy to make and everyone loves them thank you for sharing your recipe hugs nelda from Texas

      Reply
      • Marjory

        December 04, 2016 at 1:43 pm

        I'm so glad you liked them!

        Reply
    6. Sunny Bernstein

      December 24, 2017 at 4:00 pm

      Followed all the directions. However they were too small and too dry. Made last batch with 1 T of batter. Bigger but still too dry.

      Reply
      • Marjory

        December 27, 2017 at 9:37 am

        I'm so sorry they didn't work out! They are supposed to be fairly crispy.

        Reply
      • Angela

        August 18, 2019 at 2:28 pm

        Mine too....but good flavor.

        Reply
    7. Sunny Bernstein

      January 24, 2018 at 11:10 pm

      I have to retract my criticism. After they sat for a while they were very tasty and will make again.

      Reply
      • Marjory

        January 30, 2018 at 2:23 pm

        Thanks for your feedback! 🙂

        Reply
    8. Tal

      July 18, 2018 at 6:51 pm

      5 stars
      These cookies turned out super delicious!!
      I made them yesterday for my mama and I and we loved, Loved, LOVED them!
      In fact, I about to make some more today.
      Thank you for sharing your recipe.

      Reply
      • Marjory

        July 19, 2018 at 7:48 am

        I'm so glad you enjoyed them!!!

        Reply
    9. Susie Vandeventer

      August 12, 2018 at 4:00 pm

      5 stars
      These are easy and I like to think healthy. I bring them to my department meetings and my picky eaters love them and can’t stop eating them. I can’t stop eating them either. They freeze well too!❤️

      Reply
      • Marjory

        August 13, 2018 at 7:48 am

        Thanks so much for your feedback! Great tip on freezing...can help with portion control too! 🙂

        Reply
    10. Carrie

      September 14, 2018 at 12:56 pm

      They look and sound delicious and I'd like to try making them with almond flour but wondering if it would noticeably change anything about the cookie. Any idea?

      Reply
      • Marjory

        September 15, 2018 at 7:52 am

        Hi! I have not tried this, but it should work, particularly since such a small amount is needed. Use the same amount of almond flour - i.e. sub one for one.

        Reply
    11. ferra

      December 20, 2018 at 11:11 pm

      Salted or unsalted butter?

      Reply
      • Marjory

        December 21, 2018 at 7:33 am

        Unsalted!

        Reply
        • maricawren

          March 30, 2019 at 3:29 pm

          I found they were immeasurably improved by adding salt. I used salted butter with 1/2 tsp salt, but could use unsalted with a tad more than 1/2 tsp. Salt and brown sugar and these are delicious!

          Reply
          • Marjory

            April 01, 2019 at 7:10 am

            Thanks for your comment!

            Reply
    12. Jean

      June 19, 2019 at 9:36 am

      Your oatmeal lace cookies look delicious unfortunately, my hubby & I are both diabetic. Would you know how to substitute the sugar with pure Stevia?

      Reply
      • Marjory Pilley

        June 20, 2019 at 6:58 am

        Hi there! I've never tried it with pure Stevia. Let me know if you decide to experiment. I'd love to know how it turns out.

        Reply
    13. Andy Black

      May 21, 2020 at 10:39 am

      5 stars
      Easy and so scrumptious! Will make again.
      I added a tsp of dark molasses and it gave them just a hint of richness!
      Thanks again for such an easy recipe. ~Andy

      Reply
      • Marjory Pilley

        May 22, 2020 at 7:11 am

        Thanks so much for your comment and tip! I'm so glad you enjoyed them!

        Reply
    14. Robin

      January 23, 2022 at 7:01 pm

      5 stars
      These are great. I thought they were too crumbly when I put them on the cookie sheet. After baking they were perfect. Absolutely love these.

      Reply
      • Marjory Pilley

        January 23, 2022 at 9:25 pm

        I'm so glad you enjoyed them!

        Reply
    15. Nan

      February 17, 2022 at 8:37 pm

      5 stars
      So yummy! And so easy to make.

      Reply
      • Marjory Pilley

        February 18, 2022 at 9:25 am

        I'm so glad you enjoyed them!

        Reply

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