These delicate Matcha Lace Cookies are the perfect cross between lace cookies and Florentines, decorated with a decadent matcha white chocolate drizzle. Classically, florentine cookies are made with nuts, and lace cookies are made with oats – this recipe is the best combination of the two delicious cookies!

Rows of lace cookies drizzled with green chocolate on a baking sheet.

These are ideal light and airy treats to make when a regular baked cookie feels too heavy or dense. I think they pair beautifully with coffee or tea at the end of a meal or in the afternoon as a snack.

Why this Recipe Works

This recipe combines the chewiness of a florentine in a thin lace cookie. While the terms lace cookie and Florentine are often used interchangeably, they aren’t the same. The main difference is their texture. Lace cookies are thin and crispy with a signature lacy pattern, while Florentine cookies are thicker and chewier.

We combine the nutty flavor of a florentine using almond flour and the texture of a lace cookie with oats. Traditionally, florentines are made without eggs or oats, only nuts. Lace cookies typically do have oats and eggs in the mix. This recipe is the perfect combination.

This recipe is designed so that you don’t have to use any eggs, and the cookies only have 5 ingredients if you don’t count the (optional) chocolate drizzle. You probably have them all in your pantry.

The matcha chocolate drizzle is a special addition as the sweet, earthy flavor pair well with the buttery nuttiness of the cookies. But it’s also delicious with a dark chocolate drizzle or a combination.

Ingredients & Substitutions

Oats, chocolate, and other ingredients to make lace cookies.

Quick-cooking or instant oats – Do not use rolled oats for this recipe.

Almond flour – This is a flour substitute made from finely ground almonds, and is key for this recipe.

Brown sugar – You could use light or dark brown sugar.

Chocolate chips – I use white so they turn a nice shade of matcha-green, but bittersweet chocolate also works. You can even go dark if you usually prefer dark chocolate, it will still have the matcha flavor but not the color.

Coconut oil – This helps you temper chocolate, make it more pourable, and give it a nice glossy finish.

Matcha powder – use only culinary-grade matcha. This ingredient is optional in this recipe. For baking and cooking, I buy these matcha brands:

How to make this recipe

Start by preheating your oven to 375F. Then, add the oats, almond flour, and salt to a bowl and set it aside for later.

Next, heat the butter and brown sugar in a saucepan over medium heat. Stir until the butter has fully melted. After it has melted, turn off the heat and stir this butter and sugar mix into the oat and flour mixture until fully incorporated.

Hands using a wooden spoon to mix oatmeal cookie dough in a wood bowl.

After that, line your baking sheets with silicone baking mats. Drop 1 teaspoon-sized balls of the cookie batter onto the sheet, at least 2 inches apart.

I place 12 balls per half-sheet pan and 6 balls per quarter-sheet pan.

With a wet finger, gently press down the tops of each dough ball to partially flatten them.

Drops of cookie dough on a baking sheet with silicone mat with a hand pressing one.

Then, bake the lace cookies for 6-9 minutes on the middle to bottom racks, or 5-7 on the top rack watching closely so they don’t burn.

Note: it takes less time to bake if you are using a heavy baking sheet so keep your eyes on the cookies! The times above are for a lightweight aluminum baking sheet. The times will vary depending on your baking sheet material, weight, and oven placement.

Remove cookies from the oven when they are golden brown. Rest for 3 minutes on the baking sheet, then transfer to a wire rack to cool completely.

Lace cookies on a baking sheet lined with silicone baking mat.

The chocolate drizzle

You can use any chocolate for this recipe and the matcha is optional.

If using a microwave, add the chocolate chips and coconut oil to a microwave-safe bowl. Microwave it for 20 seconds at a time, stirring the chocolate between rounds until it’s fully melted.

If using a bain marie, bring a small pot of water to a simmer with an oven-safe bowl to seal the top, making sure the bowl is not touching the water. Add the chocolate chips and coconut oil to the bowl, and stir constantly until fully melted.

Once melted, remove the chocolate from the microwave or the bain-marie and sift in the matcha powder. Mix the matcha powder in gently until no powder or lumps remain.

Using a spoon or a piping bag, drizzle the matcha chocolate over the cookies in a zigzag pattern. It doesn’t have to be perfect!

A nozzle drizzling green chocolate over a lace cookie on a baking sheet.

You can repeat this with different kinds of chocolate e.g. matcha chocolate then dark chocolate (my favorite!). Or spread chocolate on the bottom half of the cookies, and top with a second cookie to make sandwich cookies.

After drizzling, place the cookies in the refrigerator for 20 minutes to allow the chocolate to set.

If you want to store the cookies, place the cookies between layers of parchment paper and in an airtight container for up to 1 week. Make sure the cookies are cooled completely before storing them.

A stack of lace cookies with green chocolate drizzle on a grey background.

Matcha powder can be used in so many incredible matcha recipes, so give these a try!

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Stack of lace cookies with green chocolate drizzle.

Matcha Lace Cookies

5 from 4 votes
Print Recipe Save
These delicate Matcha Lace Cookies are the perfect cross between lace cookies and Florentines, decorated with a decadent matcha white chocolate drizzle.
Prep Time8 minutes
Cook Time8 minutes
Total Time16 minutes
Course: Dessert
Cuisine: American, French, Japanese
Diet: Gluten Free, Kosher, Vegetarian
Servings: 60 cookies
Calories: 50kcal

Ingredients

Lace Cookies

  • 1 cup quick-cooking oats
  • 1/4 cup almond flour
  • 1/2 tsp sea salt
  • 1/2 cup unsalted butter
  • 1 cup brown sugar

Matcha Chocolate Drizzle

Instructions

Lace Cookies

  • Preheat the oven to 375F.
  • Add oats, almond flour, and salt to a bowl and set it aside.
  • Heat the butter and brown sugar in a saucepan over medium heat.
  • Stir until the butter has melted.
  • Turn off the heat and stir into the oat and flour mixture until incorporated.
  • Line baking sheets with silicone baking mats. Drop 1-teaspoon-sized balls of the batter at least 2 inches apart. (12 per half sheet pan, 6 per quarter sheet pan.) Gently flatten the tops of each with a wet finger.
  • Bake 6-9 minutes on the middle to bottom racks, or 5-7 on the top rack watching closely so they don’t burn.
  • Remove from the oven when golden brown. After 3 minutes, transfer to a wire rack to cool completely.

Matcha Chocolate Drizzle

  • If using a microwave, add the chocolate chips and coconut oil to a microwave-safe bowl. Microwave it for 20 seconds at a time, stirring the chocolate between rounds until it's fully melted.
    If using a bain marie, bring a small pot of water to a simmer with an oven-safe bowl to seal the top, making sure the bowl is not touching the water. Add the chocolate chips and coconut oil to the bowl, and stir constantly until fully melted.
  • Once melted, remove the chocolate from microwave or bain marie and sift in the matcha powder.
  • Mix the matcha and chocolate until no powder or lumps remain.
  • Using a spoon or piping bag, drizzle the chocolate over the cookies in a zigzag pattern.
  • Place in the refrigerator for 20 minutes to allow the chocolate to set.

Video

Notes

Storing the dough: Store the dough in an airtight container in the refrigerator for 3-5 days. Let it come to room temperature before adding balls of dough to your baking sheet and baking.
Storing the cookies once baked: Store the cookies between layers of parchment paper and in an airtight container for up to 1 week. Make sure the cookies are cooled completely before storing.
For the chocolate drizzle: You can repeat with different kinds of chocolate e.g. matcha chocolate then dark chocolate (my favorite!). Or spread on the bottoms of half the cookies, and top with a second cookie to make sandwich cookies.

Nutrition

Calories: 50kcal | Carbohydrates: 6g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 5mg | Sodium: 25mg | Potassium: 16mg | Fiber: 0.1g | Sugar: 5g | Vitamin A: 78IU | Vitamin C: 0.02mg | Calcium: 14mg | Iron: 0.3mg
Did you try this recipe?I’d love to hear what you think! Leave a Review to let us know how it came out, if you have a successful substitution or variation, or anything else.

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