Vegan Oatmeal Lace Cookies are thin, crispy and easy to make with just a handful of ingredients. This classic recipe is perfect for gifting and cookie exchanges because it's free from common food allergens.
Lacy cookies are so named because of their pretty, delicate appearance with tiny spots you can see through. But, that's not the only reason you've got to make this recipe!
The buttery, melt-in-your-mouth flavor of these beloved cookies will keep you coming back for seconds Before you know it, you'll have eaten 4 or 5. And, that's okay because the cookies are wafer-thin. (If you're looking for a chewy recipe, check out Vegan Oatmeal Chocolate Chip Cookies!)
We made this classic lacy cookie vegan, gluten-free. You can lower the sugar content too. Just like our other Vegan Cookie Recipes, they don't sacrifice any flavor either.
This kid-friendly recipe makes a lot of cookies, so it's perfect for gifting and parties. But, don't wait for the holidays!
Ingredients and Substitutions
This is a traditional recipe for lacy oatmeal cookies that is vegan and gluten-free by making a few simple substitutions. Here's what you'll need:
The ingredients below typically need to be selected carefully to avoid dairy, and keep the recipe vegan. We've linked to products we use in the recipe card.
- Vegan Butter - These days we use County Crock Plant Butter. Earth Balance and Miyoko's also have great products.
- Sugar - Organic brands don't use animal char for processing. Any combination of sugar may be used. We used a combination of granular Better Than Sugar® and white sugar for the lace cookies pictured to lower the carbs and sugar content.
- Egg substitution - Combination of baking powder (1 teaspoon), water (1 Tablespoon), white vinegar (1 Tablespoon.) which equals one egg.
To keep this recipe gluten-free use:
- Gluten-free Oatmeal
- All-purpose, gluten-free flour.
See recipe card for exact quantities.
Directions with Pictures
Below you'll find pictures from key steps in the process.
- Combine dry ingredients in a bowl.
- Melt butter and pour it over the dry mixture. To melt the butter, place it in a microwave-safe bowl, cover to prevent splattering, and zap it at 50% power for 30 seconds. Stir and cook in 30 second intervals until melted. It should take about a minute, depending upon your particular microwave. The butter can also be melted on the stovetop instead.
- Combine baking powder, vinegar, and water in a small bowl. Stir and add to dough.
- Stir the batter well to incorporate the ingredients. The dough will be wet and crumbly.
- Drop dough in heaping teaspoons onto a baking sheet lined with parchment paper. The batter will spread a lot so allow space for this. Don't flatten the cookie dough either. Push stray pieces of oatmeal into the mound and keep it in that shape.
- Bake dough in a 350 °F oven for about 10 minutes or just until the edges begin to brown. Watch the cookies carefully. The timing will vary depending upon the exact size of the cookies and your oven. The cookies will look underdone in the middle. But, if the edges are starting to brown, then take them out.
- Let them sit for at least 5 minutes on the baking sheet untouched to begin firming up. I've left them on for much longer without any problem at all.
- When the cookies are firm enough to move, transfer them to a wire cooling rack. They will continue to firm up over the next hour until they are crispy!
This recipe makes about 6 dozen cookies!
WANT A BIGGER COOKIE?
Drop the dough in heaping Tablespoons. Allow 2-3 inches between the uncooked dough. Nine fit nicely on a standard baking sheet. Add 2-3 minutes to the cook time and allow extra time for the cookies to firm up. It will happen!!!
You'll get about 3 dozen cookies with this size.
Below are the most important things to keep in mind when making vegan oatmeal lace cookies.
- Don't spread out the cookie dough before baking. But, do push in any stray pieces of oatmeal.
- Watch the cooking progress carefully, particularly for the first few batches. The cookies are ready to come out of the oven when the edges are starting to brown, even if the rest of the cookie looks not quite cooked enough.
- Be patient. It takes time for oatmeal lace cookies to get crispy. It's magical and it will happen.
Lacy cookies are simple and elegant. But, you can take them to the next level with some of these variations:
- Drizzle or dip in chocolate.
- Spread a layer of Nutella, chocolate ganache, or other filling between 2 cookies.
- Crumble and use as topping for ice cream or yogurt.
Store vegan oatmeal lace cookies in an airtight container. Use parchment paper to separate layers.
- Room temperature: 3-4 days.
- Refrigerator: up to 1 week.
- Freezer: 2-3 months.
More Vegan Cookie Recipes
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Easy Oatmeal Lace Cookies
- 2 ½ cups Old Fashioned Oatmeal not the quick cooking kind; Use a gluten-free brand
- 1 cup sugar any combination of brown, white, or alternative sweeteners. Use organic to keep vegan.
- 2 teaspoons baking powder
- 2 Tablespoons all-purpose flour or gluten-free all-purpose flour
- ½ teaspoon cinnamon
- ½ cup vegan butter 1 stick
- 1 egg replacer to equal 1 egg
- 1 teaspoon baking powder
- 1 Tablespoon white vinegar
- 1 Tablespoon water
- Preheat oven to 350 °F.
- Combine dry ingredients in a large bowl.
- Melt butter and pour it over the dry mixture. To melt the butter, place it in a microwave-safe bowl, cover to prevent splattering, and cook at 50% power for 30 seconds. Stir and cook in 30 second intervals until melted. It should take about a minute, depending upon your particular microwave. The butter can also be melted on the stovetop.
- Combine egg-replacer ingredients (baking powder, vinegar, and water) in a small bowl. Stir and add to cookie dough.
- Stir the batter well to incorporate the ingredients. The dough should be wet and crumbly.
- Place 12 heaping teaspoon-sized drops of batter onto a baking sheet lined with parchment paper. The cookies will spread while they cook so do not crowd them.
- Bake for approximately 10 minutes or until the sides just begin to brown. The center will still be slightly soft.
- Allow the cookies to sit on the baking sheet for at least 5 minutes (longer is okay) and then carefully transfer them to a wire rack to cool completely. The cookies will continue to firm up for the next hour until they become crispy.
This recipe was originally published on 12/15/14 and has been updated to improve the reader experience.