This post may contain affiliate links. Please read my disclosure.
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.
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 Eggless 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!
Jump to:
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:
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.
Please see the recipe card at the bottom of this post for the complete list of ingredients with measurements plus recipe instructions.
Directions with Pictures
Below you'll find pictures of key steps in the process.
BATTER STEPS
- Combine dry ingredients in a 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 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.
- Combine baking powder, vinegar, and water in a small bowl. Stir and add to dough.
- Stir the batter well to incorporate the ingredients. The dough will be wet and crumbly.
BAKING STEPS
- 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.
- 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.
- 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.
- 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.
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 Eggless Cookie Recipes
Be sure to check out Eggless Chocolate Cupcakes too!
Did you make this recipe?
Please leave a rating and tell us how you liked it!
📋 Recipe
Easy Oatmeal Lace Cookies
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.
Nutrition
This recipe was originally published on 12/15/14 and has been updated to improve the reader experience.
Kim
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!
Kate
I love simple recipes like this, especially when the end result is cookies!!
Brenda
This is a great idea for those of use who have children with nut allergies!
Amy
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!
Nelda Elaine
absolutely easy to make and everyone loves them thank you for sharing your recipe hugs nelda from Texas
Marjory
I'm so glad you liked them!
Sunny Bernstein
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.
Marjory
I'm so sorry they didn't work out! They are supposed to be fairly crispy.
Angela
Mine too....but good flavor.
Sunny Bernstein
I have to retract my criticism. After they sat for a while they were very tasty and will make again.
Marjory
Thanks for your feedback! 🙂
Tal
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.
Marjory
I'm so glad you enjoyed them!!!
Susie Vandeventer
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!❤️
Marjory
Thanks so much for your feedback! Great tip on freezing...can help with portion control too! 🙂
Carrie
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?
Marjory
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.
ferra
Salted or unsalted butter?
Marjory
Unsalted!
maricawren
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!
Marjory
Thanks for your comment!
Jean
Your oatmeal lace cookies look delicious unfortunately, my hubby & I are both diabetic. Would you know how to substitute the sugar with pure Stevia?
Marjory Pilley
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.
Andy Black
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
Marjory Pilley
Thanks so much for your comment and tip! I'm so glad you enjoyed them!
Robin
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.
Marjory Pilley
I'm so glad you enjoyed them!
Nan
So yummy! And so easy to make.
Marjory Pilley
I'm so glad you enjoyed them!