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Holiday Florentine Cookies

Did you see my post yesterday?  I shared a recipe from Lindsay Nixon’s new cookbook:  Happy Herbivore Abroad.  Along with the post, I announced that YOU can get a free copy of Lindsay’s cookbook just by submitting a Gluten Free Vegan Holiday cookie recipe.  All recipes submitted will be featured on the site and a winner for a FREE copy of the cookbook will be drawn on January 1!

In the meantime, today, I am featuring a Florentine Cookie (almond lace cookies) recipe originally posted by Oh She Glows.


Holiday Florentine Cookies

Recipe Type: Holiday Cookies
Author: Oh She Glows
  • 1 & 3/4 cup (190g) sliced blanched almonds
  • 3 tbsp (25g) gluten-free all-purpose flour (or other flour)
  • 1 tbsp orange zest
  • 1/4 tsp fine grain sea salt
  • 1/2 cup (85g) coconut sugar (or cane sugar or Sucanat)
  • 1/4 cup (40g) non-dairy buttery spread (I used soy-free Earth balance)
  • 2 tbsp brown rice syrup
  • 2 tbsp full-fat canned coconut milk (use the cream from the top of the can)
  • 1 tsp pure vanilla extract
  • 1/4-1/3 cup dark chocolate, melted
  • 1/2 tsp coconut oil
  • Confectioner’s sugar/icing sugar, to garnish
  1. Preheat oven to 275F and line a large baking sheet with parchment paper.
  2. Finely chop sliced almonds and place in a large mixing bowl. Stir in the rest of the dry ingredients (flour, orange zest, salt, sugar).
  3. In a medium-sized pot, add the wet ingredients (non-dairy butter, brown rice syrup, coconut cream) and stir until combined. Increase heat to medium-high and bring to a low boil. Immediately remove from heat and stir in the vanilla extract.
  4. Add the dry ingredients into the wet ingredients and stir until combined. Set aside to cool for about 10-15 minutes.
  5. Wet fingers and shape dough into tiny 1/2 tablespoon balls. Roll with hands into a uniform ball and place on baking sheet, at least 3 inches apart. Repeat until you can’t fit anymore on the baking sheet.
  6. Bake for 10 minutes at 275F, rotate the pan, and bake for another 7-9 minutes. Allow to cool for 5 minutes on the pan and then carefully transfer to cooling rack. Repeat baking process for the rest of the dough. When cookies are cool, place on paper towel and press lightly to absorb any butter on the bottom of the cookie.
  7. Melt chocolate and coconut oil over low heat. Drizzle cookies with melted chocolate (a fork works fine for this) and sift with icing sugar. Chill in the freezer until hardened, Cookies also freeze well.

Make sure to check out the original post to see the many pictures and substitution listed for this recipe.

And email your holiday cookie recipes to me, Sandy, to get your name into the drawing!!


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: