Gluten Free, Grain Free Spiced Lace Cookies

Gluten Free, Grain Free Spiced Lace CookiesIt’s the season of baking. That glorious time of year when we warm up the house with a hot oven. When you walk through the door and are greeted by scents of cinnamon and nutmeg. Spiced Lace Cookies are not really Christmas Cookies. So, they can be made any time of the year. However, I love the smell of cinnamon and nutmeg this time of the year.

Quick & Easy Spiced Lace Cookies

Not only do these cookies smell delicious, they are super quick and easy to make.  A whole batch of them takes less than an hour to make.  There’s no shaping, cutting out or frosting involved!  Plus, they take a few ingredients.  If you have an egg, a tiny amount of butter, some sugar and some unsweetened coconut you’re good to go.  I’m, of course, assuming that you have cinnamon and nutmeg in the cupboard 😉

Spiced Lace Cookies do not even need a mixer.  They come together so fast and easy…all you really need is a small bowl and a fork.  In about 30 minutes your house will smell like cinnamon heaven.  And, you’ll have two dozen light, crispy cookies to share.

You can serve these cookies with a nice, warm cup of Glühwein, or sneak one in with your morning coffee.  I won’t tell!

 

 

 

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Print Recipe
Gluten Free, Grain Free Spiced Lace Cookies
A quick & easy, crispy cookie flavored with cinnamon and nutmeg. Gluten Free, and Grain Free.
Gluten Free, Grain Free Spiced Lace Cookies
Course dessert, Snack
Prep Time 5 minutes
Cook Time 20 minutes
Passive Time 30 minutes
Servings
cookies
Ingredients
Course dessert, Snack
Prep Time 5 minutes
Cook Time 20 minutes
Passive Time 30 minutes
Servings
cookies
Ingredients
Gluten Free, Grain Free Spiced Lace Cookies
Instructions
  1. Preheat the oven to 350°, line two cookie sheets with parchment paper. If you do not have parchment paper, grease the cookie sheets very well. This recipe does not work with Silpat mats...I've tried.
  2. In a small bowl, beat the Egg until frothy.
  3. Mix in the Sugar. Then the Butter. Then mix in the Cinnamon, Nutmeg, Salt and Baking Powder.
  4. Then, with a teaspoon (the kind you eat with), mix in the Coconut. You will have a wet coconut mixture, not any kind of a "dough".
  5. With your teaspoon, lay out your cookies about 2" apart on your cookie sheets. It helps to spread out the coconut a little bit...not leaving it clumped in the center. These cookies will spread out.
  6. Place the cookies into the oven, and set the timer for 8 minutes. (I bake them one sheet at a time). They may take as long as 10 minutes, but start checking at 8. When finished, the cookies should be a dark, golden brown and crisp looking.
  7. When they are finished baking, slide the whole parchment paper off of the cookie sheet onto your cooling racks. The cookies will crisp up as they cool.
Recipe Notes

I have tried reducing the sugar in this recipe, but the caramelization process just doesn't work, and the cookies do not turn out crispy.

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