These are called lace cookies because they’re thin and, when baked just right, have lace-like little openings. You may want to double this recipe, as you can never have too many. These cookies are chewy with maple, vanilla, almond and coconut flavors on the topside, and with a caramelized, crunchy bottom side–what’s not to like? They’re also pretty easy to make, but I caution you to watch them closely, as they bake quickly. First of all, line your baking pans with parchment paper which helps to keep the cookies from over browning on the bottom, and makes the clean-up a whole lot easier. Also, switch top shelf to bottom and vice versa half way through the 12-15 minute baking time. Don’t fret if they bake up into something less than perfect circles–they have a mind of their own when it comes to spreading out on the baking pan. Rustic, but delicious! Recipe after the jump…
ALMOND-COCONUT LACE COOKIES
2 dozen 3-inch cookies.
1 cup whole wheat pastry flour
1 cup chopped almonds or pecans (use a food processor to chop fairly fine)
3/4 cup unsweetened, shredded coconut
1 1/4 cups rolled oats ground in a food processor
2 teaspoons cinnamon
3/4 cup brown rice syrup
1/4 cup maple syrup
1/2 cup canola oil
4 teaspoons vanilla extract
1. Combine the dry ingredients in a large mixing bowl. Stir everything together well.
2. Whisk together wet ingredients in another bowl.
3. Pour wet ingredients into the dry ingredients and mix well.
4. Form cookies into 1 1/2-inch balls and place on lightly oiled or (preferably) parchment-lined cookie sheets. Push down lightly with the tines of a fork until your cookie is about 2 1/2 inches in diameter. Space well apart as these like to spread out.
5. Bake in a 350º F oven 12-15 minutes, switching cookies from top shelf to bottom half way through. The bottoms of the cookies should be crisp and lightly caramelized. Let rest in the baking pan for a few minutes before attempting to remove them to racks to continue cooling. May soften up if humidity is high.