I was given a container of Lacey Cookies from Costco as a gift this Christmas- delicious!  Very addictive but not gluten free.  I Googled Lacey Cookie recipe and found a number of them.  The gluten free recipe had almond flour and I wanted to make one without  almond flour.  I used gluten free oats in place of the almond flour and adjusted a couple of ingredients.  Easy to make.

Gluten Free Lacey Cookies – makes 18-20 cookies

1/3 cup butter
1 cup quick oats (the small kind – gluten free)
1/2 cup sugar
1/3 cup white rice flour
2 tablespoons honey, (or Rogers Golden Syrup or Corn Syrup)
2 tablespoons milk
1/2 teaspoon vanilla extract
1/4 teaspoon salt.
Chocolate Filling:
6 oz milk chocolate chips (gluten free)
1 tablespoon butter or coconut oil
Method:
Place medium sized saucepan over low heat.  Add butter.  Melt.  Add sugar and corn syrup.  Stir.  Remove from stove top.  Stir in remaining ingredients.  Stir well.
Drop by teaspoon full onto parchment lined baking sheet – 6 – 8 per sheet – no more as they will spread out.

Make Chocolate Filling – place chocolate chips and butter/coconut oil in microwaveable bowl.  Heat for 30 – 50 seconds stirring half way until just melted.  Set aside.

Bake cookies at 375* for 6-7 minutes until golden.  I had to turn my baking sheet after 4 minutes to make them brown evenly.
Let sit at room temperature to cool before removing – a couple minutes.
To half the cookies spread a heaping tablespoon of chocolate.  Sandwich the cookies together and place in fridge or freezer to harden chocolate.  Store in sealed container in fridge or freezer.  Enjoy!

Next time I’ll substitute brown sugar for the white.  I might even make some with ground nuts instead of the oats to see what they taste like.