Although you will find Florentines in any fine bakery or pastry shop, this version is easy to make at home. The crisp, caramel lattice has all the flavor of it’s butter laden cousin and the addition of oats adds texture and crunch. Absolutely divine with a cup of tea or scoop of vegan coffee ice cream (recipe will be posted soon!) and dangerously addictive. A favorite cookie recipe in our house that successfully converted to our gluten-free, dairy-free life. Sometimes it’s the little things….
- 2 cups gluten-free old-fashioned oats
- 1 tablespoon all-purpose gluten-free flour mix (here)
- 1/2 teaspoon salt
- 1/4 teaspoon xanthan gum
- 3/4 cup granulated sugar
- 3/4 cup extra-virgin coconut oil (melted butter will work too if you aren’t avoiding dairy)
- 1 large egg, lightly beaten
- 2 teaspoons vanilla extract (see notes here if baking corn-free)
- 8 ounces of your favorite chocolate chips (for topping)
—> Preheat oven to 325 degrees.
—> Mix the oats, flour, salt, xanthan gum, and sugar in a large bowl with a sturdy spoon or spatula.
—> Add the oil, egg and vanilla extract and mix until well-combined. The dough will be sticky and fairly stiff.
—> Using a metal dough scoop, place small* round balls of dough onto a parchment or silpat lined cookie sheet. *I make small balls since these cookies spread pancake thin as they bake. I used my smallest scooper which hold only two teaspoons of dough.
—> Gently press the rounded tops of dough down with moistened fingers to make a flat patty. This will encourage an even spread and consistent browning.
—> Bake for 9-12 minutes depending on your oven. Rotate cookie sheets once at the half-way mark.
—> Remove from oven when golden brown. After 3-4 minutes transfer cookies to cool on wire racks.
—> When the cookies are completely cool, gently and slowly melt chocolate chips in the microwave or over a double boiler. Stir frequently. When chocolate is melted and silky, use a metal fork or spoon to drizzle chocolate on the cookies in a zig-zag pattern.
Makes about 2 1/2 dozen, 2 ¾ inch cookies