I am blissfully happy with this recipe so I’m not going to muss around with a lot of explanation. These cookies are sweet and crisp with the signature toasted caramel flavour of a lace cookie, but with a flaxseed base and no refined sugar they are also incredibly wholesome. Since they cook up quickly and easily you can make loads of them for any holiday party, and their unique golden brown, speckled appearance makes them welcome addition to your run-of-the-mill cookie platter.
Wholesome Lace Cookies
(Gluten-Free & Vegan)
Adapted from this recipe
- 3/4 cup gluten-free oat flour (I just ground rolled oats in my coffee grinder)
- 1/4 cup almond flour (Again I used whole unroasted almonds, ground in my coffee grinder)
- 1/4 cup unsweetened shredded coconut
- 1/2 cup whole flaxseed
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 tsp cinnamon
- 1/4 cup + 2 tbsp turbinado sugar
- 2 tbsp maple syrup
- 1/4 cup earth balance (or butter)
- 1 flax egg (1 tbsp ground flax mixed with 1/4 cup water)
- 1/2 tsp vanilla extract
- Preheat oven to 350°F.
- In a medium bowl, stir together the flours, coconut, flax, cinnamon, baking powder, baking soda and salt.
- Prepare flax egg by mixing 1 tbsp ground flax with 1/4 cup water, set aside.
- In a large bowl, cream together the sugar, maple syrup and earth balance. Beat in the flax egg and vanilla.
- Add the wet and dry mixes together and stir well to combine. (Note: it will seem like there is way too much flour but don’t worry, it will all blend together nicely!)
- Shape the dough into balls and using a rounded teaspoon dough for each.
- Place on an parchment paper lined cookie sheet, leaving 2 inches between cookies.
- Flatten each cookie with the bottom of a glass that has been lined with plastic wrap to prevent sticking.
- Bake for 10 minutes or until golden brown.
- Remove from oven and cool for 2 minutes on the baking sheet. Remove from the sheet and cool on a rack. **Make sure you allow to cool COMPLETELY as these cookies are most delicious after they crisp up.
Yields about 60 adorable little cookies.
While I don’t think a cookie needs to be “healthy” or “wholesome” to enjoy it, I assume that holiday parties will be loaded with the typical shortbreads and gingerbread, so I am happy to offer up a cookie that contains whole grains, a limited amount of nutrient-dense/unrefined sugar as well as some good heart-healthy fat from the flax, almond and coconut. This balanced combination will keep your blood sugar from spiking (even
if when you snack on a whole handful!)
Are you knee-deep in holiday baking?
Do you bother making wholesome baked goods or is it traditional all-the-way?