Good morning to you. How are you doing today?
The summer is almost upon us. Can you believe it? I feel like I’ve blinked and I don’t need my coat any more. Is time going by fast for you too?
There are all of these posts on social media on things people have accomplished during their time at home. What have you accomplished? I have cooked. And baked. And cooked.
I have also changed the days I do my housework. I have to say, that was one of the hardest to change. When you have slight OCD like I do, breaking a routine you have been doing for YEARS is HARD. I don’t know why. I am not working outside of the house right now. I had such trouble cleaning different things on different days, instead of killing myself trying to get it all done in one day.
I have also learned to split my blogging days up as well. I will spend lots of hours in the kitchen, creating all kinds of yummy, and a few not so yummy recipes. And then work on the computer the next day. I definitely feel less stressed not trying to create and write all in the same day.
Thankfully, these cookies are in the yummy category. Lace cookies and Rainbow Cookies were always my favorite choices out of the bakery cookie box at family holiday gatherings. You can add a chocolate coating to these Lace cookies, but I like them just like this.
Gluten and Dairy Free
- 1 cup shortening
- 1 3/4 cup coconut sugar
- 2 cup gluten free old fashioned oats
- 1/4 cup gluten free oat flour
- 3/4 tsp salt
- 1 Tbsp vanilla
- 1 large egg
Preheat the oven to 375’F.
Line cookie sheets with parchment paper.
Mix oats, flour and salt in a medium bowl. Set aside.
Using a large oven safe bowl, melt shortening in preheating oven. Once melted, remove bowl from oven. Let cool a few minutes.
Next add the sugar to the melted shortening. Mix well.
Add in dry ingredients. Mix well.
Whisk the egg and vanilla together, add to bowl. Keep mixing until every piece of the oats is coated with egg. It will look like it might not be enough egg, but it is. Just keep folding, it will come together.
Scoop cookie dough by the tablespoon onto prepared cookie sheet. These cookies spread a lot while cooking, so only put 6 per sheet.
Cook 5 minutes, rotate pans, cook additional 3-5 minutes until the cookie is flat, and golden brown.
Cool completely on cookie sheet. Use a spatula to remove cookies.
These cookies store best in the refrigerator.
What memories do you have of family gatherings, with food and desserts? Leave a comment below, or tag us on Instagram @Anges_Table and let us know. We love hearing from you.