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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
These are amazing! I made them for the first time today and they are perfect. My very picky husband cannot stop talking about them, so that was a big win for me!
Hey Sheila,
Happy Sunday! Thanks so much for making this recipe, love to hear it turned out well for you!
These might be my favorite cookies of all times
Hi Carolyn,
Thank you so much for giving this recipe a try and sharing your thoughts, so happy it worked for you!
Thank You!
Glad you enjoyed these cookies, Mary Ann:)
Can I use a dairy free butter?
Hi Janet,
So sorry, I have never tested that with this recipe, so I am not sure what your results would be!
Can you use regular flour or does it have to be almond flour?
Hi Sandy,
You will need to use almond flour for this recipe. Please let me know if you have any other questions!
My daughter has a nut allergy ? Is there another flour option?
Hi Dawn,
So sorry, you could try GF flour, but almond flour is really the best option here. I would use this recipe instead:
https://fett-weg.today/nutella-oatmeal-lace-cookies/%3C/a%3E%3C/p%3E
I hope this helps!
They didn’t turn out thin or lace like
Hi Joan,
Sorry to hear this! Sounds like the batter just needed to be thinned out a touch. Please let me know if I can help in any other way!
I tried this recipe exactly as written and while the cookies were delicious, they were not crispy. What am I doing wrong? Would baking one pan at a time help?
Hey Jenny,
Thanks so much for making these cookies and your feedback! You could try one at a time and see if that helps! Let me know:)
Tasty enough although not thin or lacy. My gut tells me that you shouldn’t boil the sugar and butter for 1 minute. Looking at florentine recipes (after the fact unfortunately) and they just melt the butter and sugar until dissolved.
Hi Sarah,
Thanks for trying this recipe and sharing your feedback, sorry to hear they were not thin and lacy. You might enjoy this recipe better, it does not have the oatmeal which makes for more of a classic lace cookie:
https://fett-weg.today/hot-chocolate-lace-cookies/%3C/a%3E%3C/p%3E
I hope this helps!
I’m going to try this recipe. I’ve made an oatmeal lace cookie for years & it says to use Quick Quaker Oats. They are smaller & probably helps to make them more lacey.
Hi! Love the flat cookies. My question is, I’m sure I have too much or too little of something, my cookies didn’t come out completely flat. There was still a small mound in the middle. I suspect my egg white wasn’t “large” but small.
My question is: is there a way to thin the dough? Should I add a second egg white if it appears to be small?
Thanks!
Hey Robert! Thank you so much for trying the cookies and for your question! It’s true that egg whites can vary in size, and that can definitely affect how flat these lace cookies spread.
If your cookies came out a bit more mounded than flat, adding a little extra egg white can help thin the batter and promote better spreading. You could try adding half to a whole additional egg white, depending on how thick your dough feels.
Another tip is to make sure your dough is well mixed and warm when you scoop it onto the baking sheet—sometimes chilled dough doesn’t spread as much. I hope this helps! These cookies can be a bit delicate but so worth it. Let me know how it goes! xT
I used real maple syrup instead of honey for a deeper flavor. The cookies did not spread much or look lacey, which was a disappointment as that’s specifically why I chose the recipe. They remained mounded in the center. The flavor was great though. I drizzled dark chocolate instead of sandwiching so it would be less intense, and that worked well.
Hi Eri,
Thanks so much for trying this recipe and sharing your feedback! Sorry to hear you had issues with the lace look of the cookie. Next time, I would add a touch of cream to the batter, that should help! xx
Love this recipe. I’d like to stress a couple of things. I had to add quite a bit more almond flour than the recipe calls for. You MUST let the dough sit and cool completely off. Even transfer to a new bowl that has not been heated. Also, use very little dough for these cookies. The flatten completely out. Solid you add too much you have a BIG huge cookie. And you double these up and they are rich. So, use a very small amount and I strongly suggest you do a trail run with one teaspoon full of dough. This recipe is delish!!! I can’t stop eating these!
Hey Brigitte,
Happy Monday! So glad to hear this recipe was a hit, I appreciate you making it and your comment! xx