Oatmeal Florentines

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….

Oatmeal Florentines

  • 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

5 thoughts on “Oatmeal Florentines

  1. I love florentines, but with my Celiac disease, I haven’t been fortunate enough to enjoy them in a long time.
    Thank you for the recipe, Terris, and continue to test recipes for those of us who want to expand on our limited food choices.
    Lovingly, Sylvia

  2. I love this and eat it whenever I get a chance, but didn’t know this is called “Florentines”. I like crunchy and crispy texture that I love this more than reg cookies. It’s “good” thing that I can’t bake (or don’t bake) because if I do…. this will be gone in 1 hour. Like you said, it’s too dangerous. Terris, you really make beautiful food/snacks. They look really, really delicious.

  3. Hello,

    I just wanted to know instead of using the coconut oil or butter can I use canola oil or olive oil. If not that is fine I just wanted to know!!! Thanks in advance!!! 🙂

    • Hi there,
      Sorry for the delay but I’ve been on vacation with my family. These cookies really do need to be made with coconut oil or butter as they are very fragile and depend on a fat that is solid at room temperature. This gives them a bit of structure and stability. They still are a bit fragile, but all the broken ones are just as delicious! Just not a cookie for picnics. 🙂

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s