Gluten-free lace cookies are delicate, crispy cookies with a caramel flavour and have the look of lace. An easy gluten-free cookie that only uses 5 ingredients. Ingredients like gluten-free flour blend, brown sugar, butter, corn syrup and vanilla. That is it!

Also called florentine cookies, these gluten-free lace cookies use a combination of butter, sugar and corn syrup to get that perfect lace crunch. You can leave them flat and round or roll cookies once they come out of the oven on a wooden spoon. An elegant looking gluten-free cookie to share. Here are more gluten-free cookie recipes to try: no bake chocolate pb cookies, gluten-free molasses cookies, keto chocolate chip cookies, no bake nut and seed balls and no bake peanut butter balls.

INGREDIENTS IN COOKIES:

• Gluten-Free Flour
• Brown Sugar
• Butter
• Corn Syrup
• Vanilla

This is one of my favorite gluten-free cookie recipes and I originally posted it on my blog in 2013. I have finally taken new photos of these delicate lace cookies and updated blog post.

Friends and family will love the gluten-free lace cookies. They are so addictive too. The other name for these gluten-free cookies is tuilles, meaning lace cookies. Crispy thin lace cookies that can be served plain or filled with chocolate and vanilla.

These delicate gluten-free lace cookies are easy to make and can be shaped into cones, tubes or left as circles. They are the perfect gluten-free cookie to serve with afternoon tea. The difference between a lace cookie and a tuille is the shape. A lace cookie is flat and a tuille is a shape.

HOW TO MAKE THE COOKIES:

1. Preheat oven to 350 degrees.
2. Line a couple cookie sheets with parchment paper or silpats.
3. In a medium saucepan add the butter, sugar and corn syrup on medium heat.
4. Stir frequently until the sugar dissolves and mixture comes to a full boil.
5. Remove from heat.
6. Add the flour and vanilla and whisk well. Batter will be thin.
7. Use a mini ice cream scoop to drop batter onto the parchment paper. The batter really does spread out a lot.
8. Start with 4 cookies on the cookie sheet.
9. Bake for 7-8 minutes or until golden in color.
10. Remove from oven and let cool if letting cookies stay in round shape.
11. If wanting to make them into a cornucopia shape let cookies sit no more than 30 seconds. Shape them around a wooden spoon and place on baking rack to sit.

The recipe is actually very easy to follow and the gluten-free lace cookies are easier to make than you would imagine. The only tricky part is the timing involved in shaping the warm cookies after they come out of the oven. You only have less than a minutes to shape them or they are too brittle to bend.

Buttery, crunchy and elegant these gluten-free lace cookies, florentines or tuilles are a great way to dress up any dessert. The lace cookies can me made into a variety of shapes to suit your needs.

Delicate gluten-free lace cookies that are crunchy and so much fun to make. Delicious to eat with a cup of tea or serve with a bowl of ice cream. Only 5 ingredients and you will have a delicious gluten-free lace cookie, tuille or florentine. Everyone loves these cookies and you can make them super fast and easy.

HERE ARE MORE COOKIE RECIPES:

• No-Bake Chocolate PB Cookies
• Keto Chocolate Chip Cookies
• No-Bake Nut And Seed Balls
• Gluten-Free Dairy-Free PB and Jam Cookies
• Sugar Cookies

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Gluten Free Lace Cookies

Gluten-free lace cookies are delicate, crispy cookies with a caramel flavour and have the look of lace.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 8 minutes mins

Total Time 18 minutes mins

Course Dessert

Cuisine American

Servings 10

Equipment

• 1 measuring cups and spoons
• 1 medium saucepan
• 2 cookie sheets
• 1 parchment paper
• 2 Silpats
• 1 wooden spoon
• 1 mini ice cream scoop

Ingredients

  

1x2x3x

• 1/2 cup gluten free flour blend
• 1/4 cup brown sugar
• 1/4 cup butter
• 1/4 cup corn syrup
• 1 tsp vanilla

Instructions

 

• Preheat oven to 350 degrees.
• Line a couple of cookie sheets with parchment paper.
• In a medium saucepan over medium heat, combine the butter, sugar and corn syrup.
• Stirring frequently until the sugar dissolves and mixture comes to a boil.
• Remove from heat.
• Add the flour and vanilla and whisk well.
• Batter will be thin.
• Drop batter from a teaspoon onto the parchment paper. (Tip: I prefer to use a very small ice cream scoop instead of a teaspoon.)
• Batter spreads out a lot so I would start at 4 per cookie sheet depending on the size of your spoon.
• Bake for 8 minutes or until golden in color.
• If leaving them as a circle, let stand for 1 minute.
• If you are wanting to make them into a cornucopia shape, let stand for 30 seconds.
• Shape the cookie around a wooden spoon.
• It does not take long for the cookie to keep the shape. 
• You need to work quickly before the other cookies get too hard to roll.
• Makes about 2 dozen cookies.

Keyword cookie recipe, florentines, gluten-free, gluten-free cookies, lace cookies, tuille

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