- ¾ cup rolled oats (not instant)
- ½ cup salted butter
- ¾ cup dark brown sugar, packed
- ½ teaspoon vanilla
- 1 tablespoon corn syrup
- 1 cup almond meal
- 1 ½ cup semi-sweet or dark chocolate chips
- Preheat oven to 350°F.
- Pulse the oats in a food processor for 1 to 2 minutes, until they become slightly powdery and any remaining whole oats are no larger than half their original size. Place in a large bowl.
- In a small saucepan over medium low heat, melt the butter, sugar, vanilla and corn syrup together, stirring constantly. Once melted, pour the butter mixture over the oats, add the almond meal, and stir all to combine. Refrigerate for 3 hours or overnight.
- When ready to bake, line a cookie sheet with parchment paper. With a rounded ½ tablespoon portion, arrange no more than 8 cookies on the pan – they’ll spread quite a bit. Cook for 10-12 minutes, or until the edges are a medium brown. Let cool completely in pan. Repeat with a cool pan until all are finished.
- Warm the chocolate either over a bain-marie or double boiler, or in the microwave, stirring every 20 seconds until melted. When melted, drizzle over the cool lace cookies. It’s okay to be a little messy, but another option is to flip the cookies over and spread the chocolate over their bellies instead of drizzling. After applying the chocolate, put in the freezer for 5 to 10 minutes to set the chocolate before serving.
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