Chocolate Oatmeal Lace Cookies are easy, crispy & chewy. When the cookies bake they spread thin & leave pretty little lacey holes around the edges.
It’s not Christmas (yet), it’s not your birthday and my nieces aren’t coming over so why am I baking cookies? Because everybody loves them.
Chocolate Oatmeal Lace Cookies is a recipe that I have been working on for a while and I finally got it just right. The dough is rolled into a ball and left that way for baking.
As the cookies bake they spread out – big – and are left with pretty little lacy holes around the edges. They cross between chewy and crispy and of course, chocolate is always nice.
Isn’t it cool looking the way they look from the side? Flat flat flat on the bottom and crispy around the edges that turn into chewy bites as you eat them. The centers are a little chewier, right from the start, because they’re thicker.
I think you’ll really LOVE these chocolate lace cookies! They are:
- Rich in flavor
- and Easy to Make!
Lacy cookies have a unique quality. Yes, they taste like a delicious cookie but the bake up differently than traditional cookies. You would think that if you lay down a row of cookie dough balls they would bake in a rounded form.
Not these! They spread and cook just right. Yes, those flat cookies are tender and they all started from a ball.
Lace Cookies really are a perfect holiday cookie too. They just seem more special. Giant Chocolate Chip Cookies are always good but Lace Cookies are good and elegant.
If you’re looking for more cookies that can be used for Christmas there is one on the blog that is so cute. It’s a twist on the Classic Chocolate Sack dessert and made into little cookies that look like Santa’s sack.
Health Benefits of Chocolate
Chocolate is rich in flavanols which helps blood flow. That’s always good for the brain.
Chocolate has loads of polyphenols which keeps the lousy LDL down and in turn, helps healthy HDL stay up.
Chocolates powerful antioxidants can continue to protect your body from oxygen free radicals that cause you to age.
A glass of red wine and chocolate reduces inflammation.
Even chocolate has protein.
As always, use moderation. About 1 tablespoon will do you.
How Do You Make Chocolate Lace Oatmeal Cookies?
You can’t use a Silpat pad for these cookies they need to bake on a baking sheet that has either been ‘greased’ or where parchment paper has been cut to fit.
The dairy-free butter and sugar need to be creamed and beat until light and fluffy. An electric mixer is best. You can use a hand mixer or a standing one. But they need to beat for about 10 minutes.
The dough needs to chill for 30 minutes so that it bakes at the right speed. They need to bake at a slower pace while it spreads.
You wouldn’t think that dairy-free butter can whip up as traditional butter but you’ll see that it does. Make sure you give plenty of room between each cookie. At least 2″.
They may still touch but the cookies will be able to come apart at the seam easily.
Health Benefits of Old Fashioned and Rolled Oats
- Oats are nutritious, plain and simple.
- There’s lots of fiber and it’s powerful soluble fiber helps reduce cholesterol.
- It’s high in protein with the good kind of fat.
- Oats are loaded with important vitamins and minerals.
- Rich in antioxidants.
- It’s filling and helps you keep full longer.
If by some crazy chance you have any cookies left over you can freeze them – easily.
You may freeze them in any of the methods shown in my article Preparing Food for the Freezer.
They defrost quickly so it really doesn’t take any planning. Just put them on a plate for an hour or so and enjoy.
Chocolate Oatmeal Lace Cookies
- 1/3 cup vegan chocolate chips
- 1/2 cup dairy-free butter softened
- 1 cup organic granulated sugar
- 1 egg replacer mixed according to package directions
- 1 1/2 teaspoon vanilla extract
- 3/4 cup whole wheat pastry flour
- 1 teaspoon baking powder
- 1 1/2 cup old fashioned oats
- Lightly grease a cookie sheet or parchment paper. They do not work on a Silpat type pad.
- Mix the egg replacer and set aside.
- Melt chocolate over a double boiler.
- Meanwhile, add the sugar to the butter in a medium bowl. Beat at medium speed with a hand mixer until it is light and fluffy.
- To the sugar mixture add the egg replacer mix, vanilla extract and melted chocolate.
- Add flour and baking powder and mix on low speed.
- Blend well.
- Stir in oatmeal by hand. Chill for 30 minutes.
- Roll cookie dough into about 3/4" balls.
- Place far apart (by at least 2") on the cookie sheet. The cookies really spread out.
- Bake at 350° for 8 minutes.
- Let cool for just a minute or so and then use a spatula to put on a wire rack to cool.
- Store in a tightly closed container.