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Easy 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.
We made this classic lacy cookie vegan and gluten-free. You can lower the sugar content, too.
This kid-friendly recipe makes a lot of cookies, so it's perfect for gifting and parties. But don't wait for the holidays!
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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 refer to the recipe card below for the full list of ingredients and detailed 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 it 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 on 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 the 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 on 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 cooking time and allow extra time for the cookies to firm up. It will happen!!!
You'll get about 3 dozen cookies of 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 a 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!
Would you like more easy, healthy, carb-conscious recipes?
📋 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.
Nan says
So yummy! And so easy to make.
Marjory Pilley says
I'm so glad you enjoyed them!
Robin says
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 says
I'm so glad you enjoyed them!
Andy Black says
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 says
Thanks so much for your comment and tip! I'm so glad you enjoyed them!
Jean says
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 says
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.
ferra says
Salted or unsalted butter?
Marjory says
Unsalted!
maricawren says
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 says
Thanks for your comment!
Carrie says
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 says
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.
Susie Vandeventer says
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 says
Thanks so much for your feedback! Great tip on freezing...can help with portion control too! 🙂
Tal says
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 says
I'm so glad you enjoyed them!!!
Sunny Bernstein says
I have to retract my criticism. After they sat for a while they were very tasty and will make again.
Marjory says
Thanks for your feedback! 🙂
Sunny Bernstein says
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 says
I'm so sorry they didn't work out! They are supposed to be fairly crispy.
Angela says
Mine too....but good flavor.
Nelda Elaine says
absolutely easy to make and everyone loves them thank you for sharing your recipe hugs nelda from Texas
Marjory says
I'm so glad you liked them!
Amy says
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!
Brenda says
This is a great idea for those of use who have children with nut allergies!
Kate says
I love simple recipes like this, especially when the end result is cookies!!
Kim says
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!