These vegan & gluten-free florentines are the perfect cookie to enjoy during the festive period. Packed with nuts, cranberries and a hint of orange with a layer of dark chocolate to intensify the flavour!
I’ve always loved florentines – they have the most beautiful crunch and a complex flavour from the nuts, spices and chocolate. I didn’t realise how easy they were to make at home until I started to experiment with my own recipe. They would make a beautiful and thoughtful edible gift for your loved ones.
All you have to do to make these vegan & gluten-free florentines is to add everything to a pan (apart from the chocolate), heat to combine, shape into cookies and bake! There is another step where you add dark chocolate, but to be honest you can even skip this part if you don’t like chocolate or if you don’t have time/energy for more steps. The chocolate does however add more depth and complexity to the flavour, and being a massive chocolate fan myself of course I would always recommend adding chocolate :P.
What you’ll need to make these vegan & gluten-free Florentines:
Rice syrup – It works really well because it’s super sticky. Almost the texture of honey. You can use honey if you don’t need your Florentines to be vegan. Maple syrup is another alternative.
Coconut oil – traditionally made with butter, I decided to use coconut oil to make the recipe dairy-free. Butter or a dairy-free butter alternative will also work.
Oats – blended into a flour to use as a substitute to regular flour.
Dried fruit – I opted for dried cranberries seeing as it’s almost Christmas and I always have some in my cupboard this time of year. You can also use dried apricots or cherries.
Nuts – Pistachios are my go-to nut. I just LOVE them! I also used flaked almonds. Any nut will work.
Dark chocolate – To spread over the bottom of the Florentines to make them extra special and luxurious. You can omit if you want or use milk/white chocolate.
If you’re looking for an easy last minute festive treat, you need to try this recipe! I filmed a short video to show you just how easy they are to make, which you can check out on my Instagram page.
I have a few more Christmas recipes coming over the next few days, so be sure to watch this space!
Vegan & Gluten-free Florentines
Ingredients
- 50g rice syrup you can also use honey or maple syrup
- 30g coconut oil
- 30g oat flour*
- 40g pistachios finely chopped
- 30g flaked almonds finely chopped
- 30g dried cranberries finely chopped
- Zest of 1 orange
- 1 tsp cinnamon
- Pinch of salt
- 70g dark chocolate melted
Instructions
- Preheat your oven to 180C/160C fan/350F.
- Add the rice syrup and coconut oil to a saucepan. Melt over a medium heat until combined and the mixture starts to bubble.
- Take off the heat and fold in the rest of the ingredients (apart from the chocolate).
- Use a small ice cream scoop to scoop out even amounts of the mixture onto a baking sheet lined with baking paper. Make sure the cookies are well spaced out as they will spread in the oven.
- Press them down a little (not too much!). Bake for 10-12 minutes until the edges start to brown.
- Use a spoon to tidy up the edges as soon as they come out of the oven and the cookies are still soft and mouldable. Leave them to cool completely before removing them from the baking tray or else they will crack and break.
- Once cooled, turn the cookies over and spread a layer of dark chocolate on the bottom side. Use a fork to create waves to make them look even prettier. Refrigerate until the chocolate is set.
These look amazing Nadia! Thank you.
Thanks Jenny! Let me know if you try them 😀
Is it ok if I use maple syrup instead of rice syrup?
Hi haifa! Yes, maple syrup will also work 🙂 you need to leave them to cool down completely once they’re baked to allow the maple syrup to harden as it cools.
Hey hi Nadia
Did not try the recipe till now…..but want to know if I could cover the whole thing with chocolate I mean dip it in chocolate.
Hi, thank you for the amazing recipe.
Question : can we use maple syrup or honey instead of the rice syrup?
Thanks in advance
Thank you! Yes, maple syrup will also work 🙂
Can I use almond flour instead of oat flour?
Hi Niah 🙂 It should work, but I haven’t tried it myself so I can’t be 100% sure. Sorry I couldn’t be more helpful
Hey hi Nadia
Did not try the recipe till now…..but want to know if I could cover the whole thing with chocolate I mean dip it in chocolate.
Hi 🙂 Yes you could dip the whole cookie in chocolate. Just make sure they’re completely cooled down first.
Hi, can I use corn syrup instead of rice syrup. Planning to make this treats for the holidays. Let me know. Thanks
Hi 🙂 I haven’t tried using corn syrup, but in theory it should work the same! You could always make a small batch to test and see if it works first.
Any substitute for cranberries?
Any dried fruit will work 🙂 or you can substitute them with more nuts if you don’t like dried fruit.
I loved the recipe! I made it today and used honey instead of rice syrup. It was excellent! Happy 2022!!
Aw that’s amazing 😀 So glad you enjoyed them! Happy New Year!! x
I made these and didn’t even get to the chocolate part, way too delicious! Thank you!
They do taste good without the chocolate, but for me I need that chocolate hit 😀 So glad you enjoyed them! x
These are a big hit at the bakery I work at
That’s amazing 😀 so happy to hear it! Thank you for your feedback 🙂
I made these and brought them in the bakery to my fellow workers
Aw hope everyone enjoyed them Jean 😀
Anyone tried with honey?
I liked the recipe so much want to give it a try but I don’t have rice syrup.
Hi Anvi 🙂 it will work just as well with honey x
So excited to make these! Could you please tell me how long these would last- I’m thinking of gifting them for Christmas ?
Hi Suzi 🙂 They’ll keep in an air-tight container for a 4-5 days. They may not be as crunchy if you leave them any longer than that. Hope that helps
These looking interesting.
I was just thinking how pretty they’d look with a some pomegranate sprinkled in
Hi Sara 🙂 pomegranate seeds would be a great addition!
Also, would coconut syrup work, it is thick.
I don’t think I’ve tried coconut syrup before ? but as long as it’s sticky, it should work 🙂
Hi Nadia, Merry Christmas! Just made those beautiea and wanted to use them for my decorated Christmas table. How long do they last in like open air? Thanks!
These look amazing! Do you think date syrup would work instead of the recommended?
Date syrup will also work, but may alter the colour/make them look darker. Let me know if you try them! 😀
What can we used instead of flaked almond? Cornflakes, oatmeal ?
You can use other types of nuts or dried fruit 🙂
Can the coconut oil be substituted with butter? Thanks!
Hi Pavithra 🙂 Butter should also work!
Delicious ? exactly what I was looking for. I made a double batch the first time for a work function, and then a triple batch for a Xmas lunch (I added a little ginger to the second lot, yum)
A huge hit and super easy. Thank you
I’m so glad you and everyone else enjoyed them Bec 😀 I need to try adding ginger next time!
This is my new favorite holiday cookie and it comes together quickly. Making it for a party and I don’t really want to share them! I chopped whole almonds in the food processor because it’s what I had. I had only a few dried cranberries, so I used golden raisins and apricots too. Chopped all in stages in the food processor. They came out great. Thank you for the amazing recipe!
These were lovely. I used maple syrup. I’m going to try with almond flour instead of gf oats
Merry Can’t wait try these! Hopefully today!🤞
Karen
So easy and can’t wait to eat one. I know they’ll be delicious because my friend made a batch for me which is how I discovered the recipe! Only trouble I had was the mixture didn’t spread at all during baking – any thoughts?
This recipe is amazing. Going to try adding some stem ginger next time.