Breakfast Lace Cookies

Foreword

One time Chris wanted to make oatmeal cookies but accidentally made a much flatter cookie - almost an “oat brittle”. He chalked it up to using a different kind of oats than usual. But they so were good so he made the recipe again (with the same result). Chris decided he then wanted to have this recipe written down, so he made it a third time … with a completely different result, producing a normal cookie. Turns out, he must have been accidentally leaving out a lot of flour. So then Chris experimented to create this proper recipe for what he had originally made by mistake.

Ingredients

• 7g (~1 Tbsp) flaxseed meal
• 100g (½ cup) sugar
• 113g (½ cup) salted butter, softened
• 32g all-purpose flour
• ½ tsp salt
• ½ tsp vanilla extract
• ½ tsp baking soda
• 1 tsp ground cinnamon
• 234g (1 ½ cups) quick cooking steel cut oats
• 1 Tbsp instant coffee
• Sea salt flakes

Directions

1. Preheat the oven to 375°F.
2. In a cup, add 37g (2 ½ Tbsp) of water to 7g of flaxseed meal. Allow to sit for 5 minutes to create a “flax egg”.
3. Cream together the butter and sugar in a stand mixer.
4. Add the flax egg, vanilla, and cinnamon to the butter and sugar and mix well.
5. In a separate bowl, mix the flour, salt, and baking soda together.
6. Add the flour mixture to the ingredients in the stand mixer and mix well.
7. Add the oats and mix well.
8. Mix in the instant coffee.
9. Line 3 baking sheets with parchment paper.
10. Scoop out roughly 1 inch balls and place 3 inches apart on the baking sheets.
11. Sprinkle sea salt flakes on each cookie.
12. Bake for ~8 minutes.
13. Let the cookies cool for 5 minutes, then move them to a wire rack to finish cooling.

Notes

These cookies should be crisp enough to snap in half. If after cooling they are bendy, add an extra minute or two to the bake time.