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These delicious yet easy Chocolate Oatmeal Lace Cookies are the perfect holiday cookie. Made with double the vanilla and sweet brown sugar. These delicate cookies are crisp, buttery, and perfectly sweet with hints of caramel flavor throughout. They’re generously sandwiched with melted chocolate, making every cookie even more delicious. Fun and easy to bake, even yummier to eat, great for gifting, and a festive addition to your Christmas cookie box!
It’s the day before Thanksgiving and I’m sharing my very first Christmas cookie of the season. And it’s such a yummy Christmas cookie too! I was going to wait to share this recipe until after all of the Thanksgiving feasts had concluded. But then my mom pointed out that there could be a few of you looking for last-minute cookies for tomorrow.
Or maybe you have time off this week and are planning all of your Christmas cookie baking. Whatever your circumstances, I think we all can enjoy these yummy chocolate oatmeal lace cookies.
I made my first ever oatmeal lace cookie recipe even before the days of this website. Then I shared the recipe in November of 2012. I made those cookies with Nutella, and if you look at the photos, they’re certainly not the greatest. But the idea of an oatmeal lace cookie will forever sound delicious to me.
I wanted to recreate and update those cookies. I wanted to make them easier and even more delicious. And I wanted to nix the Nutella filling and use straight chocolate, Asher’s favorite!
For any of you not familiar with lace cookies, they’re very thin cookies usually made from either nuts or rolled oats. They’re meant to be VERY thin and crisp, and they’re often sandwiched with fillings like chocolate or buttercream.
Lace cookies are classic Christmas cookies in my book, and fortunately for us, they’re so easy to make!
Here are the details
Step 1: melt together the butter and brown sugar
Working in a medium saucepan, gently mix the melted butter with the brown sugar over medium heat. Do not rush this process. Go slow and allow the sugar time to melt evenly. Whisk continuously during this process. This will help the mixture come together and form a caramel-like sauce.
When the sugars have melted and a sauce forms, remove the pan from the heat.
Step 2: the remaining ingredients
Mix in the honey and vanilla, and whisk until very glossy and shiny. This should be pretty.
Next, mix in the oats, almond flour, and salt.
Step 3: let the dough sit
Let the mixed dough cool, then after 5 minutes mix in the egg white. The egg white will bring the dough together and moisten it.
When the dough is together let it firm up for 10 minutes on the counter.
Step 4: scoop the cookies
Using a teaspoon measure, scoop out the dough.
Bake for 7-8 minutes until deeply golden on the edges. Let the cookies cool completely at room temperature before removing them. They should harden up.
Step 5: the chocolate
Use your favorite chocolate, melt it, and then sandwich it together with the cookies. Enjoy a few while still melty and delish. Then let the rest set for enjoying later. Or better yet, save half and gift the other half!
These cookies are GOOD and gluten free! Crisp and sweet on the outside with hints of browned butter, caramel, and sweet vanilla. Plus plenty of chocolate drizzled over top.
Together they’re just delicious! As in grab a third or fourth cookie kind of good!
Looking for other holiday cookie recipes? Here are my favorites:
Easy Vanilla Bean Christmas Lights Cookies
Easy Hot Chocolate Lace Cookies
Chai Spiced Santa Cookies with White Chocolate Frosting
Lastly, if you make these easy Chocolate Oatmeal Lace Cookies, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Easy Milk Chocolate and Vanilla Oatmeal Lace Cookies
Servings: 18 cookies
Calories Per Serving: 193 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 stick (8 tablespoons) salted butter
- 1/2 cup packed brown sugar
- 1 tablespoon honey
- 1 teaspoon vanilla extract
- 1 cup old-fashioned oats
- 1/4 cup almond flour
- 1/2 teaspoon kosher salt
- 1 egg white
- 2 cups milk, semi-sweet, or dark chocolate, melted
Instructions
- 1. In a skillet with sides, melt the butter together with the brown sugar over medium heat. Bring to a boil and cook for 1 minute, until the sugar dissolves and looks similar to caramel. Remove from the heat and transfer to a bowl. Whisk in the honey and vanilla, whisking until smooth and glossy. Add the oats, almond flour, and salt mixing until combined. Let cool for 5 minutes, then stir in the egg white. Let the dough sit for 10 minutes to thicken. 2. Position racks in the upper and lower thirds of the oven. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.3. Drop 1 teaspoon-size amount of dough on the prepared baking sheets, placing each one 3 inches apart. Bake for 7-9 minutes until golden brown around the edges. The butter will be bubbling up around the cookies, this is OK. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cook completely. 4. Sandwich each cookie with melted chocolate. Sprinkle with sea salt (if desired). Store cookies in an airtight container for up to 4 days.
This post was originally published on November 22, 2023
My cookies didn’t spread at all . Any suggestions 🙁
Hi Jessica! Oh no! Is there anything you did differently? I would maybe add a little less flour if they aren’t spreading? xT
Mine didn’t spread either.
can these cookies be made with regular flour instead of almond flour?
Hi Sandy! The cookies won’t be quite as thin with all purpose flour, but let me know if you give it a try! xT
These are fun to make, easy, buttery, and delicious. When I read the recipe it reminded me of the florentine cookies they make in the upscale bakery at our local Wegmans. They drizzle with chocolate vs. sandwiching and that is what I think I’ll do to make this first batch last longer. Hubby and I already two each when cooled, and if we don’t refrain I’ll just have to make another batch to try with the chocolate 🙂 these will not be making it to freezer…but it’s good to know they would survive if allowed to go there! Thanks, Tieghan!
Thanks so much for trying out the recipe! Have a wonderful holiday season! xT
Storing tips for this type of cookie. Would like to make ahead of time. Any chance I can freeze them
Hi Michele! You can freeze these after baking! 🙂 xT
What about using gluten free flour?
Hi! I haven’t tried this recipe with GF flour, but I think a 1:1 ratio of bob’s red mill gf flour should work out okay! Let me know if you give it a try! xT
Hi Tieghan…Do you think these lacy cookies, with the chocolate filling, would make it in packaging if mailed to other states as Christmas or New Year’s holiday gifts in cookie tins?
Hi there! I think they should be okay as long as they are packaged well! xT
I think this is gonna be really good. I’m assuming you meant cool not cook at the end of step 4 on the recipe card. I was so excited to make these today but I realized I had used all my oats to make oat flour. Gotta buy some more!
Can you freeze the dough and bake later?
These are delicious. Will they freeze? Would like to resist eating them all right away and saving some for Christmas.
Hi Betty! These should freeze well after baking! 🙂 xT
Can I make the dough ahead and freeze till ready to bake and assemble?
Thx
Deb
Hi Debra! Freezing lace cookie dough ahead doesn’t work super well because it’s more of a delicate dough! You could make the dough, bake it, and then freeze it and that should work well! 🙂 xT
I found these tasty, but a bit too salty. I also found it necessary to flatten the dough before baking, which isn’t noted in the recipe but would be a great update to ensure desired thin cookie is achieved, otherwise you get a bit of a chewy mound in the middle. Less is more in terms of the chocolate center, in my opinion.
Thank you for the feedback! xT
These are gorgeous and bring back fond memories of Christmas with my Dad. Could I use coconut sugar here or perhaps make a thick & glossy paleo caramel then follow suit with the rest of the ingredients? Also, what does the dough look like? I’m imagining spooning sweet puddles onto my parchment to get the proper thinness but it sounds as if it is an actual dough. If it is, how much should I flatten the cookies before baking? Can’t wait to make these this week! Merry Christmas to you!!
Hey Vanessa! I haven’t ever tried that before so I can’t say for sure! Let me know if you give it a try! xT
Hi, any chance you tested the recipe with coconut sugar? It’s the only one I have on hand and I’m making them for a cookie swap tomorrow
I’m planning to use coconut sugar when I make them so let me know how it turns out.
These worked perfectly for me! So yummy! For those whom tried and failed here is what I did:
Boil the butter and brown sugar until it’s thick, might have been two minutes.
Due to a cranky baby while baking I probably let my dough sit for 10-15min before adding egg white and then a little longer again.
I also baked mine until the edges were brown, I didn’t bother to time them.
They were great! I’ll be making more for Christmas baskets for sure!
Hey Jess,
Amazing!! So glad to hear that this recipe turned out well for you, thanks for making it:) xT
Sharing, as maybe this will help someone. Had to make these twice – the first time there were issues as others have mentioned. What I did the second time was I swapped out the Old Fashioned oats for Rolled Oats that were smaller pieces. I used a tsp size measuring spoon – leveled it and placed these on my sheet pan. I got 12 per sheet pan. I found it helped to slightly press the centers down. The second time, I only baked one pan, in the center, for 5 minutes (Convection), then switched my oven to High Bake for 2 minutes. They were the perfect size, browned around the edges and butter bubbling up. So, for those experiencing troubles, maybe adjust your baking process. These cookies are really good. Worth the added attempt. Thank you, Tieghan
Hi Sandy,
Thank you so much for making this recipe!! I appreciate you sharing your notes and what worked well for you:) So glad to hear they turned out! xT
What do you do with the 2 cups of milk.
There are no instructions and how much chocolate do you need
2cups of milk chocolate, semi-sweet chocolate or dark chocolate. Whichever you prefer
Can I use regular flour if I don’t have almond flour?
Hi Chelseigh,
I would recommend using almond flour in this recipe. Please let me know if you have any other questions! xx
I made these for an upcoming cookie swap. Followed directions as stated and they turned out perfect. Thank you for a simple /functional recipe with minimal ingredients and a quick turnaround!
So glad to hear this, Meredith! Thanks so much for trying the cookies and sharing your feedback! xT
I need these for later in the week for a cookie swap. Should I store in the fridge or countertop? Will they stay crispy?
Any storage tips to keep them crispy? Plan on making them for a cookie swap tomorrow and want them at their best.