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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.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
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.