Gluten Free Florentine Cookies

Jules Shepard’s recipes, author of Jules Gluten Free, never disappoints me with her delicious Gluten Free recipes.  Today we are featuring her Gluten Free Florentine Cookies — a delicate lacy cookie made with or without chocolate drizzle!

 Florentine Cookies

  • 4 Tbs. butter or non-dairy alternative (Earth Balance® Buttery Sticks)
  • 1/4 cup granulated sugar (evaporated cane; vegan sugar; etc.)
  • 2 Tbs. honey or agave nectar
  • 1 cup (150 gr) coarsely chopped nuts (I used peanuts & raw almonds)
  • 2 tsp. citrus peel/zest (lemon; orange; etc.)
  • 2/3 cup (90 gr) Jules Gluten Free™ All Purpose Flour
  • 1/4 tsp. baking powder
  • pinch of salt (only if the nuts you use are not salted)

Optional Chocolate Drizzle:

  • 3 oz dairy-free chocolate chips (Enjoy Life Foods®)
  • 1/4 tsp. vegetable oil


Preheat oven to 325° F (static).

In a small saucepan, melt butter with sugar and honey over low-medium heat until the sugar is dissolved. Bring to a gentle boil, then remove from heat.

Chop nuts and stir together in a small bowl with citrus peel, Jules Gluten Free™ All Purpose Gluten-Free Flour, baking powder and salt, if using. Add melted butter mixture and stir well.

Spoon tablespoons of mix onto parchment-lined baking sheets – spaced at least 2 inches apart to allow for spread. Bake one sheet at a time for 10-11 minutes, or until the mixture has spread into flattened, lacey, light brown cookies. Remove to cool on a wire rack while baking the next sheet of cookies. Cool completely before storing or adding chocolate drizzle.

If using chocolate:

Once the cookies are fully cooled, prepare the melted chocolate (if desired) by placing the chocolate and oil in a medium-sized heatproof bowl or saucepan. Fill a slightly larger saucepan filled with 1 inch of water and bring to a low simmer; set the chocolate bowl over, but not touching, the water. Stir until melted and smooth.

“Brush” onto the undersides of the cooled cookies with a rubber spatula, drizzle over the tops of the cookies in geometric or fun designs, or place a dollop in the middle of one cookie and sandwich with another.

Store separated by parchment or waxed paper, in an air-tight container or freeze.

Yield: Approximately 20 cookies.


If you are not familiar with Jules or her products, I highly recommend you check out her website:  Jules Gluten Free.  Sign up on her email list and receive discount codes for her numerous Gluten Free flour mixes.

Check out her books listed below:


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