Almond-Oat Lace Cookies


Preparation info

  • Difficulty


  • Makes about

    2 dozen


Appears in

Gluten Free Baking

Gluten Free Baking

By Kristine Kidd

Published 2015

  • About

Thin and fragile, and scented with orange zest, these delicate cookies are perfect with a cup of tea. They taste of caramelized sugar with a hint of orange. They are also delicious made with pecans or hazelnuts in place of the almonds. For nut-free cookies, substitute an equal quantity of oats.


  • 6 tablespoons (1 oz/30 g) gluten-free rolled oats
  • ¼ cup ( oz/45 g) whole unblanched almonds
  • 6 tablespoons (3 oz/90 g) unsalted butter
  • cup (3 oz/90 g) granulated sugar
  • cup ( oz/75 g) firmly packed brown sugar
  • 1 tablespoon tapioca flour
  • teaspoons grated orange zest
  • ¾ teaspoon pure vanilla extract
  • ¼ teaspoon kosher salt


  1. Preheat the oven to 350°F (180°C). Line 2 baking sheets with parchment paper.
  2. In a food processor, pulse the oats and almonds until the mixture resembles coarse meal, about 15 times. In a heavy-bottomed saucepan over medium heat, melt the butter. Add the granulated and brown sugars and cook, stirring constantly, until the sugars dissolve. Remove the pan from the heat. Stir in the oat-almond mixture, the tapioca flour, orange zest, vanilla, and salt.
  3. Spoon the batter by scant 1-tablespoon portions onto the prepared baking sheets, spacing them about inches (6 cm) apart and stirring the batter frequently to recombine. With dampened hands, press the cookies into disks that are ¼-inch (6-mm) high, smoothing out any jagged edges.
  4. Bake the cookies, 1 sheet at a time, until dark golden brown and spread into thin rounds, about 10 minutes. Slide the sheets of parchment onto wire racks to let the cookies cool completely. Store in an airtight container at room temperature for up to 5 days.