When I first found out that I am officially gluten intolerant, I knew the hardest thing would be to find a substitute for all my wheat food favorites. For a foodie like me, the struggle was real when I simply had to learn to walk away from puff pastries and delicious, delicate danishes. But I wasn't going to let that happen for an everyday basic cake and cookie. I knew my mission was to find the best alternatives that were both gluten-free and to die for!
Although cakes have easier gluten-free alternatives, for months I was in misery about not finding the perfect gluten-free cookie recipe. Until now! Recently I was going through my cookbooks and stumbled upon the glorious goodness of Almond Lace Cookies and I knew this was it!
Last year on my birthday, one of my dear friends gifted me this Gluten-Free Baking book by Kristin Kidd from Williams-Sonoma. This book is filled with Indulgent Baked Treats and delicious recipes for the perfect baked goods, including their recipe for Oat-Almond Lace Cookies. Finally, I had found a simple recipe that I could easily play around with and make it my way.
Almond Lace cookies are these super thin cookies, with little buttery holes, drizzled with melted chocolate. The goodness lies in all the sugar and butter and every bite just leaves you wanting more. I should mention that they aren't the healthiest cookies out there, however, you will be surprised to know that each cookie holds only a teaspoon/tablespoon of the batter. So play around with your favorite toppings and Make It Your Way!
INGREDIENTS 6 tbsps of Gluten-Free Rolled Oats 1/4 cup of Almond Flour 5 tbsps of Unsalted Butter 1/3 cup of Granulated Sugar 1/3 cup of Brown Sugar 1 tbsp Tapioca Flour 3/4 tsp of Vanilla Extract 1/4 tsp of Pink/Kosher/Sea Salt 3/4 cup of Dark or Semi-Sweet Chocolate
STEPS First, preheat oven to 350 degrees Fahrenheit. Then in a processor blend the rolled oat flour into a fine powder. Once completed, pass it through a sieve and measure out 6 tablespoons of rolled oat flour.
Next set a saucepan over medium heat and melt the butter. Once butter has melted, add the two types of sugar and mix till sugars have completely dissolved. Lower the heat to gentle heat and add in the flours. Mix thoroughly until all the ingredients are well combined. Lastly, stir in the vanilla essence and salt, and take the pan off the heat.
Line a flat baking tray with parchment paper and spoon a teaspoon or tablespoon of the mixture evenly throughout the tray. As expected, with a teaspoon of batter you will get smaller cookies than with a tablespoon, so choose whichever you prefer. I decided to make a medley of smaller and large cookies. Be sure to keep around 2-2.5 inches gap between each spoonful of batter to prevent them from sticking to each other once baked.
At this point, dampen your hands and slightly press down on each cookie and form a circle. Next, place your tray into the oven for 7-8 minutes. Keep an eye out as different ovens have different heat levels, so it is best to pull them out once they are looking thin and golden brown in color.
While your cookies are baking, melt the chocolate completely over a bain marie or in the microwave. Keep them in a warm place till your cookies are cooked. Once your cookies are done, let them rest for about 3-4 minutes till taking them out of the baking tray. As the cookies are quite thin and delicate, they can break easily once you take it right out of the oven. Once cooled, drizzle with chocolate and refrigerate till the chocolate is completely set.
Store in the refrigerator in an airtight ziplock bag or container for up to 2 weeks.