Lace Cookies

Matt made the strangest cookies I've ever seen--Lace Cookies.  That was actually why he made them.  They seemed weird.  We got a pretty fantastic new cookbook called Vegan Cookies Invade Your Cookie Jar.  He was flipping through it looking for something to make for Valentine's Day and thought these lace cookies sounded both tasty and like the weirdest cookies he'd ever try to make.  Matt likes weird.  That is why he grows purple potatoes and orange-fleshed watermelons in the garden, for example.
These cookies only have 1/3 cup of flour in the whole batch.  They are super thin, full of holes--hence lace cookies--and taste like caramel.
When stuck into ice cream these freeze and break into delightful little crunchy nibs.
Yum.  Weird can be good.


  1. Those look absolutely delicious! Not even weird, just yummy ;D

  2. Mmmm! I sometimes buy these waffle-cookie-things (um, no idea the name lol) & crumble them in my ice cream!

    1. There is a local restaurant/bakery here that specializes in caramel cookie waffles, but I've never tried theirs (as they have dairy in them). You know, I can totally see the similarity though. Yum.

  3. wild! Can you share the recipe? They sound great.

    1. Margo- Here you go, my short-hand version of the recipe from the cookbook. Sorry it took so long for me to get to it. I highly recommend them. Yum.

      Macadamia Lace Cookie Recipe
      1/2 C brown sugar, lightly packed
      3 Tbsp Canola Oil
      1/4 C Agave Nectar
      1 Tbsp Water
      1 tsp Vanilla Extract
      1/3 C all-purpose flour
      1/2 tsp Cornstarch
      1/8 tsp Salt
      1/2 C Roasted, unsalted macadamias (pulsed to coarse crumbs through food processor)

      1. Preheat oven to 350 F.
      2. Line two parchment baking sheets with parchment paper
      3. Combine sugar, oil, syrup, and water in a bowl. Mix vigorously, then stir in the vanilla.
      4. Add flour, cornstarch, and salt to previous steps mix and combine well.
      5. Fold in the macadamias
      6. Bake six cookies per pan. They spread a lot so be sure to leave 3 inches in between drops of batter. One Tablespoon per cookie so 6 tablespoons of batter onto parchment, 3 inches apart, per pan. Its best to bake in batches, but since they bake quickly it’s not a bother.
      7. Bake for 6-8 minutes. Be careful not to burn them.
      8. Remove from oven and let sit on the baking sheet to cool for about 5-10 minutes
      9. Take parchment paper and transfer to a cooling rack. Do not try to lift the cookies until they are 100% cool. Store in a tightly sealed container :)

  4. I've had these before - they're pretty good. A little sticky. Something new!

    1. The first time we made them they were quite sticky. The second time they were crispy little wonders. Either way...they were scrumptious. This cookbook is going to have us baking all sorts of new cookies, I think.

  5. They look like brandy snaps. I have this book and have yet to bake from it will have to look up the recipe. Thanks for reminding me. They do look lovely. I like weird too. and like your Matt have grown some unusual vegetables in the past.

    1. I've never heard of a brandy snap. Of course, I'd never heard of a lace cookie before these either! Who knew I'd been missing out on so many kinds of cookies! We've only tried maybe three of the recipes, but, so far, we're pleased with it.

  6. Weird is totally good! I like weird too ;-)

  7. I practically raced to my cookbook cabinet after I read this post. :) I made these and yes, they were yummy! We served them in ice cream too and just ate them plain.


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