Thin and crispy lace cookies topped with rich melted chocolate!
Course Dessert, Snack
Cuisine American
Keyword chocolate, eggless, gluten free, oatmeal
Prep Time 20 minutesmins
Cook Time 7 minutesmins
Total Time 27 minutesmins
Servings 10sandwich cookies
Calories 270
Author Taleen Benson
Ingredients
½cup (113g)unsalted butter
⅔cup (134g)light brown sugarpacked
2tablespoonspure maple syrup
1cup (90g)gluten free quick cooking rolled oats
¼cup (38g)gluten free flour blend
¼teaspoonfine sea salt
8ounceschocolatemelted
Instructions
Preheat the oven to 350°F. Line 2-3 baking sheets with parchment paper and set aside.
In a small saucepan over medium-low heat, melt the butter with the brown sugar and maple syrup, stirring consistently until fully melted. Remove from heat and stir in the oats, flour, and salt. Allow mixture to sit for 5 minutes to thicken.
Drop teaspoonfuls of the mixture onto the lined baking sheet, keeping them several inches apart. Bake for 7-8 minutes, or until golden brown. Remove and allow cookies to cool on baking sheet for 5 minutes before transferring to a cooling rack.
Once the cookies are completely cooled, gently spread melted chocolate on one side of half of the cookies. Top each one with another cookie, creating a sandwich cookie. Allow to set in the refrigerator about 10 minutes before serving.
Notes
These cookies are thin and crispy. They will spread considerably, so it's important to not place them too close together on the baking sheets. I tend to fit about 6 teaspoonfuls per baking sheet, and bake them in batches that way.