Vegan & Gluten-free Florentines
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!
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.
Notes
* Make your own oat flour by blending oats into a fine flour in a high-speed blender. Use gluten-free oats for a gluten-free recipe.
Nutrition
Calories: 126kcalCarbohydrates: 11gProtein: 2gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gPotassium: 75mgFiber: 1gSugar: 7g
Tried this recipe?Let us know how it was!