Florentines, vegan, gluten-free, and refined sugar-free. Just few ingredients for these delicate cookies, easy to make and so delicious to eat!
Honestly, I had never made these cookies before. They are supposed to be an Italian cookies, so maybe name sounded too posh for me, or too difficult to make I didn’t even bothered to check how to make them… I remember seeing them in some bakeries, but they were more like cereal clusters covered in milky cheapy chocolate. So – NO. Don’t get me wrong, I am not going to predend superhero, who makes slimming florentines, but at least I will try to make them healthier.
To begin with I found a recipe in old as world mom’s cooking book (book is old as world, not mom). And what a disappointment – not vegan, not gluten free, and not suitable for me at all! People say that best thing is to change one ingredient a time to see what works, but I need to change butter, flour and double cream at once! Aaaahhhh!
Once I finished screaming and shouting I thought, hey, maybe make some cupcakes instead, but I know that I tend to bake cupcakes more often than needed, for no particular reason, or special event. I usually have cookie marathons for occasions like Christmas, but it is time to break the pattern. Let’s make cookies! I mean florentines!
Healthier Vegan Florentines
- 3 Tbsp margarine
- 1/4 cup sugar
- 3 Tbsp maple syrup
- 1/2 cup hazelnuts
- 3/4 cup almonds
- 1/2 cup dried cranberries
- 1/4 cup milled chia seeds
- 1/4 cup flour (GF if needed)
Preheat oven to 180 C.
In a small saucepan melt margarine, sugar and maple syrup until makes even mass.
In a separate bowl combine flour and milled chia seeds. Add roughly chopped almonds and hazelnuts and whole cranberries. Pour liquid mix on top and stir well to combine everything evenly.
On a large baking sheet lined with parchment paper or silicone liner place dough tablespoon by tablespoon. Leave big gaps, about an inch, as florentines will spread, and bake 12-15 minutes.
Remove from oven and leave to cool down completely before adding chocolate. Simply melt chocolate in a bowl over boiling water and spread the backs of florentines. Or drizzle around, whatever and let the chocolate to firm up.