Flourless oatmeal lace cookies

A delicately crisp, old-fashioned cookie tasting of butter and brown sugar. Gluten-free too.


  • 2 1/2 cups rolled oats (old-fashioned or quick-cook, not instant)
  • 1/2 cup (1 stick) butter, melted
  • 1 cup firmly packed brown sugar
  • 1 egg, lightly beaten
  • 1/4 teaspoon salt (if using unsalted butter)


  1. Preheat oven to 350 degrees F. Grease baking sheets very well or line with parchment paper.
  2. Mix ingredients together in a large bowl. Drop by teaspoonfuls on prepared baking sheets, forming rough circles. Leave space in between for cookies to spread.
  3. Bake 9-12 minutes, until cookies spread out and cookies are golden brown. Cool a few minutes before removing. If cookies are difficult to remove even when cool, bake for another minute or two.

Makes about 3 1/2 dozen cookies.


  • For variation, add 1/2 teaspoon of vanilla, a bit of cinnamon, or a couple of handfuls of dried fruit or chocolate chips.
  • For gluten-free, check oatmeal before you purchase. Oatmeal should be gluten-free but is often processed in a facility that processes wheat or other grains with gluten.

Here’s a link back to the post and pictures.

{ 2 comments… read them below or add one }

ReaRea 16 February 2014 at 8:25 pm

Delicious cookies, can you tell me what the nutritional facts are in these cookies?


cg 21 February 2014 at 4:13 pm

hi rearea – i don’t have it, but there are online tools you can use to calculate if you enter in the ingredients (eg this one). good luck!


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