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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!
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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
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.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
I don’t have almond flour, can I use AP or whole wheat?
Hi Ameera,
I have found that almond flour works best in this recipe. Please let me know if you have any other questions! xx
I have made these twice. They are wonderful. Quick and easy and I love that they are small batch. I pop them in the freezer and take out as a treat for my husband
Hi Mary Ann,
Amazing! Thanks a bunch for trying this recipe and your feedback, so glad to hear it turned out well for you! XxT
These cookies were amazing! They didn’t look as pretty as the picture because they came slightly taller and chewier, but the flavor and slight crispiness of the caramel was to die for. I cooked the sugar and butter together pretty hard in a cast iron skillet and got an amazing texture and crisp on the bottom of the cookies. I also found that a double-layer insulated cookie sheet got a better brown on the bottom than a cheap, thin cookie sheet. I might try to temper the chocolate and do a single layer on the bottom of each cookie instead of sandwiching them to get more product because I only got 8 sandwiches. I might take Tieghan’s advice to add some cream for a more “lacey” texture next time. Thank you for this gem of a recipe!
Hi Sophia,
Thanks so much for making these cookies! So glad to hear they were enjoyed. They do take some practice to get the look right, so I hope you’ll make them again! xT
Made these for a cookie swap and they came out great! I used dark chocolate in the middle and topped with sea salt and they tasted incredible. They didn’t end up as flat so not quite at crispy as I was hoping for, but even the chewy bit was great. The recipe is simple enough I would absolutely make these again. I think the next time I make them I will try to flatten the dough first on the parchment paper before putting it in the oven (instead of just leaving the dough as little balls) so hopefully that could make them more flat and crispy
Hey Margo,
Happy New Year!🥳 Thanks so much for trying this recipe and sharing your feedback, love to hear it turned out well for you! xx
I made these and they were delicious, but they didn’t spread and get lacy or crispy. They were puffy and chewy. I followed the directions and measurements. Any advice on what I may have done wrong so I can get them thin and crispy? Thank you!
Hi Angela,
Thanks so much for making these cookies and your feedback! I’m so glad they were enjoyed. For a thinner cookie, try adding a little cream to the batter next time, that should help! xx
Can they be made using regular flour or does it need to be almond flour?
Hi Sabrina,
You definitely want to use the almond flour for this recipe:) Please let me know if you have any other questions! xT
For the comments about the flour, I actually just used regular flour and they were fine. A little thicker and chewier but we liked that so we could keep some cookies plain (which was honestly better) and some chocolate.
I made these a couple days before Christmas. I’m not sure what I did wrong but they didn’t look exactly like yours. They were flat but not very lace like. That being said, they tasted delicious! It didn’t make a big batch and were gone quickly so I’m going to try them again today. Hopefully they will look as good as they taste. Thanks for all of your recipes. They’re always a hit.
Hi Carol,
Thanks for trying this recipe and your comment, love to hear it turned out well! Thanks for your kind message:) Happy New Year! xx
I must have done something wrong. I thought I followed the instructions correctly, but they hardly spread at all.
Hi Jill,
Thanks for trying these cookies and sharing your feedback! I would try adding a touch of cream to your dough next time for a thinner cookie. I hope this helps! xx
It’s so hit or miss as to whether or not the butter and brown sugar will melt together for me — more often than not, the sugar will just burn and the two won’t combine. I’ve had success maybe twice, and the cookies turned out amazing so I really want to nail it each time. I have put both ingredients in the skillet at the same time and started melting them together at medium heat and then stir as the sugar heats and the mixture boils. I’ve also tried melting the butter first and then adding the sugar and that doesn’t work. The butter and sugar just stay separate and then the sugar burns. What am I doing wrong? Should I not stir as the two boil? Is my pan getting too hot for some reason?
Hi Clara,
Thanks so much for trying this recipe and sharing your feedback! This totally happens to me sometimes too. Try adding 1 tablespoon of cream with the butter and sugar and melt them altogether. I hope this helps! xx
Hi how can your cookie spread so much?
Hi Rika,
Your cookie is going to spread for this recipe, you want them to be thin. Let me know if I can help in any other way! xx
Hello, I love these cookie and attempted it. It is really good! Though, I’m not sure if I missed it somewhere but the recipe calls for milk but no instructions on how to use it. Is the milk just a side to dip?
Hi Mai,
Awesome!! So glad to hear you enjoyed this recipe, thanks so much for making it! There’s no milk in this recipe:) Have the best weekend! xxT
The milk chocolate- reads like milk. But it’s not.
Can you bake, assemble and freeze these.
Hi Lori,
I would just make the cookie portion and freeze, you will want to make the chocolate and sandwich them after they are thawed. I hope this helps! xT
Mine have never turned out like yours! Mine don’t have holes and never get as crispy as yours. I’m doing everything to the absolute exact measurements. I don’t know what I’m missing:(
Hi Lily,
Thanks so much for making these cookies! Have you ever tried tapping your baking sheet on the counter? I don’t typically do that for these cookies, but it might help! xx
Hi!! I just tried them! they are incredible! one question, could I freeze the dough and bake them later? or should I bake all of them right away? thanks!!!
Hi Isabela,
Thanks so much for making these cookies, love to hear that they were enjoyed! Yes, you could freeze the dough! Please let me know if you have any other questions! xT
Omg, girl, this might be my new favorite cookie! I was a little intimidated but followed the directions exactly and it worked perfectly!! They taste like toffee but better because of the oat texture in there. For sure will be making many more times in the future! Thanks!!
Hey Annie,
Amazing:) So glad to hear that you enjoyed these cookies, thanks so much for making them! xT
Can I use oat flour
My son is allergic to nuts
Hi Maureen,
So sorry, I have never tested that with this recipe, but you could certainly give it a try! Please let me know how the cookies turn out for you! xT