Vegan & Gluten-free Florentines

Vegan & Gluten-free Florentines are a delightful combination of crunchy nuts, sweet dried fruits, and a hint of citrus, all coated in rich dark chocolate. These cookies are not only indulgent but also cater to those following a vegan and gluten-free lifestyle. Whether you’re looking for a healthier treat or a perfect gift for friends, these Florentines will be a crowd-pleaser. Let’s dive into how you can whip up a batch of these delectable cookies.

Ingredients

• 50g rice syrup (or 3.5 tbsp honey or maple syrup)
• 30g coconut oil (about 2 tbsp)
• 30g oat flour (about 3 tbsp)
• 40g pistachios, finely chopped (about 1/3 cup)
• 30g flaked almonds, finely chopped (about 1/4 cup)
• 30g dried cranberries, finely chopped (about 1/4 cup)
• Zest of 1 orange
• 1 tsp cinnamon
• Pinch of salt
• 70g dark chocolate, melted (about 1/2 cup)

Directions

1. Preheat your oven to 180C/160C fan/350F.
2. In a saucepan, melt the rice syrup and coconut oil over medium heat until combined and bubbly.
3. Remove from heat and fold in the remaining ingredients, except the chocolate.
4. Scoop even amounts of the mixture onto a lined baking sheet, spaced apart.
5. Press down slightly and bake for 10-12 minutes until the edges are golden brown.
6. Tidy the edges with a spoon immediately after baking.
7. Allow cookies to cool completely before removing from the tray.
8. Once cooled, spread melted dark chocolate on the bottom of each cookie and refrigerate until set.

Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 12 cookies
Nutrition Info: Approximately 120 calories per cookie, with healthy fats from nuts and coconut oil, plus fiber from the dried fruits.

How to serve

Vegan & Gluten-free Florentines are perfect for any occasion. Serve them as an elegant dessert after dinner, or enjoy them as a snack with a cup of tea or coffee. They make a fantastic addition to holiday treat trays or gift boxes. For an extra flair, sprinkle some sea salt on top of the chocolate before it sets, or add additional zest for a more pronounced citrus flavor.

FAQs

1. Can I substitute the nuts in this recipe?
Yes, you can substitute the pistachios and almonds with other nuts like walnuts or pecans, depending on your preference.

2. How should I store leftover Florentines?
Store leftover cookies in an airtight container in a cool, dry place for up to a week or refrigerate them to prolong their freshness.

3. Are these cookies suitable for kids?
Absolutely! These cookies are a great treat for kids, combining nutritious ingredients with a sweet taste. Just ensure there are no nut allergies when serving.

Vegan & Gluten-free Florentines

Crunchy nuts and sweet dried fruits combine with rich dark chocolate in these indulgent vegan and gluten-free cookies, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 12 minutes mins

Total Time 22 minutes mins

Servings: 12 cookies

Course: Dessert, Snack

Cuisine: Gluten-free, Vegan

Calories: 120

Ingredients Method Notes

Ingredients

  

For the cookie mixture

• 50 g rice syrup (or 3.5 tbsp honey or maple syrup) Use rice syrup for a vegan option.
• 30 g coconut oil (about 2 tbsp) Melted.
• 30 g oat flour (about 3 tbsp)
• 40 g pistachios, finely chopped (about 1/3 cup) Can be substituted with other nuts.
• 30 g flaked almonds, finely chopped (about 1/4 cup) Can be substituted with other nuts.
• 30 g dried cranberries, finely chopped (about 1/4 cup)
• 1 unit zest of 1 orange
• 1 tsp cinnamon
• 1 pinch salt

For the chocolate coating

• 70 g dark chocolate, melted (about 1/2 cup)

Method

 

Preparation

1. Preheat your oven to 180C/160C fan/350F.
2. In a saucepan, melt the rice syrup and coconut oil over medium heat until combined and bubbly.
3. Remove from heat and fold in the remaining ingredients, except the chocolate.
4. Scoop even amounts of the mixture onto a lined baking sheet, spaced apart.
5. Press down slightly and bake for 10-12 minutes until the edges are golden brown.
6. Tidy the edges with a spoon immediately after baking.
7. Allow cookies to cool completely before removing from the tray.
8. Once cooled, spread melted dark chocolate on the bottom of each cookie and refrigerate until set.

Notes

For an extra flair, sprinkle some sea salt on top of the chocolate before it sets, or add additional zest for a more pronounced citrus flavor. Store leftover cookies in an airtight container for up to a week.