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4.2 from 15 votes

Get the Recipe: Crispy Almond Flour Lace Cookies (Gluten Free)

These crispy almond flour lace cookies are crunchy and delicious! They are so unique, fun and festive. Top them with smooth melted chocolate for the ultimate treat!

Prep Time
15 mins
Cook Time
15 mins
Total Time
23 mins
Servings: 18 cookies
Calories: 101 kcal
Course: Dessert
Cuisine: Italian

Ingredients

Lace Cookies
  • ½ cup butter
  • ½ cup coconut sugar
  • 1 tbsp full fat coconut milk
  • ¾ cup almond flour
Chocolate Drizzle
  • ¼ cup dark chocolate chips
  • 1 tsp coconut oil
  • pinch sea salt optional

Instructions

    Cup of Yum
  1. First, preheat oven to 350 degrees Fahrenheit. Line baking sheet with parchment paper.
  2. In a skillet over medium heat, add butter. Cook until melted, whisking to prevent burning.
  3. Once butter has melted, add coconut sugar and coconut milk to the skillet.
  4. Once combined and sugar has dissolved, remove from heat.
  5. Then, add almond flour to skillet. Whisk to combine.
  6. Once combined, allow batter to cool for 10 minutes to thicken.
  7. Use a teaspoon to form VERY small circles of dough on lined baking sheet. Keep about 6 inches of space between each circle of dough because they spread!
  8. Then, bake for 6 to 8 minutes, or until bubbly.
  9. Remove pan from oven. Allow cookies to cool for 10 minutes on pan before very carefully removing to a wire rack to finish cooling.
  10. Repeat this process until all cookie batter is used.
  11. Once cookies have cooled, make chocolate glaze.
  12. In a microwave safe dish, melt chocolate chips and coconut oil in 30 second increments. Stop between each increment to stir.
  13. Finally, drizzle melted chocolate over cookies. Garnish with sea salt if desired.

Notes

  • Melt butter completely before adding in coconut sugar and coconut milk.
  • Cookie batter will appear a little "buttery" or greasy once it has cooled for 10 minutes.  If needed, quickly whisk together.
  • Drop dough with a teaspoon.  These cookies spread A TON!  
  • Space circles of dough at least 6 inches apart from each other.
  • Bake until cookies are bubbly.  Once they cool on the pan for 10 minutes, VERY carefully remove them to a wire rack using a metal spatula.
  • Once on the wire rack, do NOT touch cookies until they are fully cooled.  They are fragile.
  • This is the canned coconut milk I used and love.
  • Store cookies in the fridge for up to a week.

Nutrition Information

Calories 101kcal (5%) Carbohydrates 6g (2%) Protein 1g (2%) Fat 9g (14%) Saturated Fat 4g (20%) Polyunsaturated Fat 0.2g Monounsaturated Fat 1g Trans Fat 0.2g Cholesterol 14mg (5%) Sodium 49mg (2%) Potassium 3mg (0%) Fiber 1g (4%) Sugar 3g (6%) Vitamin A 158IU (3%) Vitamin C 0.01mg (0%) Calcium 11mg (1%) Iron 0.3mg (2%)

Nutrition Facts

Serving: 18cookies

Amount Per Serving

Calories 101

% Daily Value*

Calories 101kcal 5%
Carbohydrates 6g 2%
Protein 1g 2%
Fat 9g 14%
Saturated Fat 4g 20%
Polyunsaturated Fat 0.2g 1%
Monounsaturated Fat 1g 5%
Trans Fat 0.2g 10%
Cholesterol 14mg 5%
Sodium 49mg 2%
Potassium 3mg 0%
Fiber 1g 4%
Sugar 3g 6%
Vitamin A 158IU 3%
Vitamin C 0.01mg 0%
Calcium 11mg 1%
Iron 0.3mg 2%

* Percent Daily Values are based on a 2,000 calorie diet.