Vegan & Gluten-Free Florentines (Easy Festive Cookies)

The holiday season brings a unique kind of magic, often accompanied by the warm, inviting aroma of baking spices and melting chocolate. For many, Florentines are the quintessential Christmas cookie—delicate, nutty, and kissed with citrus zest. However, traditional recipes laden with butter and cream can be off-limits for many of us. That is why I am thrilled to share these Vegan & Gluten-Free Florentines.

They challenge the belief that “free-from” baking means free from flavor or texture. These cookies are perfectly crisp, delightfully chewy, and coated in rich dark chocolate, offering all the indulgence of the original Italian classic without the dairy or gluten. Whether you are baking for a specific dietary need or simply want a lighter, healthier festive treat, these easy-to-make cookies are guaranteed to be the star of your holiday cookie box. Let’s get baking!

Ingredients List

The secret to these cookies lies in the balance of textures—crunchy nuts, chewy fruit, and a sticky syrup binder.

this now & bake later ❤️

Timing

These cookies look impressive but come together remarkably fast.

• Prep Time: 10 minutes
• Cook Time: 10-12 minutes
• Cooling/Setting Time: 20 minutes
• Total Time: Approx. 40 minutes (About 50% faster than making gingerbread men!)

Step-by-Step Instructions

Step 1: Preheat and Prep

Preheat your oven to 180°C (350°F) or 160°C fan. While the oven heats, line a large baking sheet with parchment paper. This ensures your sticky florentines won’t stick to the tray.

Step 2: Melt the Binder

Add the 50g rice syrup and 30g coconut oil to a small saucepan. Heat gently over medium heat, stirring occasionally, until the coconut oil is fully melted and the mixture starts to bubble slightly. This bubbling is key—it means the sugars are caramelizing, which will help the cookies hold together.

• Tip: Don’t let it boil vigorously; a gentle simmer is perfect.

Step 3: Mix the Batter

Remove the saucepan from the heat. Immediately fold in the oat flour, chopped pistachios, flaked almonds, dried cranberries, orange zest, cinnamon, and salt. Stir until every nut and cranberry piece is coated in the syrup mixture.

• Tip: Ensure your nuts and fruit are finely chopped. Large chunks will make the cookies fall apart.

Step 4: Scoop and Shape

Using a small ice cream scoop or a teaspoon, scoop even amounts of the mixture onto your lined baking sheet. These cookies spread significantly, so leave plenty of space (about 2 inches) between each mound. Gently press them down with the back of a spoon to flatten them slightly.

• Tip: Dip your spoon in water if the mixture is sticking to it.

Step 5: Bake Until Golden

Bake in the center of the oven for 10-12 minutes. You are looking for the edges to turn a golden brown color. Keep a close eye on them in the last few minutes, as the high sugar content means they can burn quickly!

Step 6: The “Tidy Up” Technique

Remove the tray from the oven. While the cookies are still hot and soft, use the edge of a spoon or a round cookie cutter to gently push the edges inward, creating perfectly round circles. Leave them to cool completely on the tray.

• Critical Step: Do not try to move them while warm! They are extremely fragile until the caramel hardens upon cooling.

Step 7: The Chocolate Finish

Once completely cooled and firm, flip the cookies over. Spread a layer of the melted 70g dark chocolate onto the flat bottom of each cookie. Before the chocolate sets, use a fork to draw wavy lines through it—a signature Florentine look. Place them in the refrigerator for 10 minutes to set the chocolate.

Nutritional Information

These treats pack a nutrient punch thanks to the nuts and oats. Here is an estimation per cookie (based on 10 cookies):

• Calories: ~145 kcal
• Fat: 9g (Saturated: 3.5g)
• Carbohydrates: 14g (Sugar: 8g)
• Protein: 3g
• Fiber: 2g

Note: Pistachios and almonds provide heart-healthy fats and Vitamin E.

Healthier Alternatives

This recipe is already wholesome, but here are further tweaks to suit your needs:

• Lower Sugar: Swap the dried cranberries for freeze-dried raspberries. They add tartness and color with a fraction of the sugar.
• Protein Boost: Stir a teaspoon of vanilla protein powder into the batter (add a splash more oil if it gets too dry).
• Nut-Free: If allergies are a concern, swap the nuts for a mix of sunflower seeds and pumpkin seeds (pepitas). The crunch will remain delightful.
• Grain-Free: Substitute the oat flour with almond flour for a completely grain-free, Paleo-friendly version.

Serving Suggestions

These Vegan & Gluten-Free Florentines are elegant enough for gifting but cozy enough for a quiet afternoon.

• The Cookie Box: Stack them in a tin lined with tissue paper alongside cinnamon stars and gingerbread for a beautiful edible gift.
• Afternoon Tea: Serve with a hot cup of Earl Grey tea. The citrus notes in the tea perfectly complement the orange zest in the cookie.
• Dessert Topper: Crumble a cookie over a bowl of vanilla dairy-free ice cream for a crunchy, festive topping.

Common Mistakes to Avoid

Florentines can be tricky due to their delicate nature. Watch out for these pitfalls:

• Removing Too Early: If you take them off the tray while warm, they will crumble. Solution: Patience! Let them cool until they are hard to the touch.
• Spreading Issues: If the mixture is too cold when you scoop it, it might not spread evenly. Solution: Work relatively quickly after mixing the hot syrup with the dry ingredients.
• Burnt Edges: Nuts burn fast. Solution: If your oven has hot spots, rotate the tray halfway through the baking time.
• Chunky Texture: Large pieces of nuts prevent the cookie from binding. Solution: Take the time to chop everything finely, or pulse the nuts briefly in a food processor.

Storing Tips

These cookies store beautifully, making them perfect for making ahead.

• Room Temperature: Store in an airtight container for up to 5 days. Keep them in a cool place so the chocolate doesn’t melt.
• Refrigerator: In warmer climates, keep them in the fridge. They will stay crisp for up to 2 weeks.
• Freezer: You can freeze the baked cookies (without chocolate) or fully finished cookies. Layer them with parchment paper in a freezer-safe container for up to 2 months. Thaw at room temperature.

Conclusion

These Vegan & Gluten-Free Florentines prove that you don’t need eggs, butter, or wheat flour to create a cookie that feels luxurious and festive. With the crunch of pistachios, the chew of cranberries, and the snap of dark chocolate, they are a texture lover’s dream. Plus, they are so easy to make, you might find yourself baking a second batch before the first one is gone!

Try them out this holiday season and let us know in the comments how they turned out. Did you stick to the recipe or try a seed-based version? We’d love to hear your feedback. Don’t forget to rate the recipe and subscribe to our blog for more delicious, healthy recipes delivered straight to your inbox.

FAQs

Q1. Can I use maple syrup instead of rice syrup?

Yes, absolutely. Maple syrup will add a slightly richer, more caramel-like flavor, while rice syrup is more neutral. Both work perfectly as a binder.

Q2. Do I have to use oat flour?

Oat flour helps bind the nuts together. If you don’t have it, you can blend rolled oats in a blender until fine, or use almond flour as a direct substitute.

Q3. Why did my cookies spread too much?

This usually happens if the ratio of liquid to dry ingredients is off, or if the oven wasn’t hot enough. Ensure you measure your syrup and oil carefully. If they spread into one giant cookie, don’t panic! Just cut it into squares while warm—”Florentine Bark” is delicious too.

Q4. Is the dark chocolate necessary?

While traditional Florentines have chocolate on the bottom, these cookies are delicious on their own as a lace cookie. However, the chocolate adds a structural layer that helps them hold together better, so it is recommended.

Vegan & Gluten-Free Florentines (Easy Festive Cookies)

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• Author: Evelyn Marcella Rivera
• Total Time: 40 minutes
• Yield: 10 cookies 1x
• Diet: Vegan

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Description

These Vegan & Gluten-Free Florentines are delicate, crisp-edged cookies packed with crunchy nuts, chewy dried fruit, and bright citrus zest—then finished with a rich dark chocolate base. Made without dairy or gluten, they deliver all the indulgence of classic Italian Florentines with a lighter, cleaner ingredient list. Perfect for holiday cookie boxes, special diets, or elegant everyday treats, these cookies come together quickly and look bakery-level impressive.

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Ingredients

Florentine Base

• 50 g rice syrup (or maple syrup)

• 30 g coconut oil

• 30 g oat flour (certified gluten-free if needed)

• 40 g pistachios, finely chopped

• 30 g flaked almonds, finely chopped

• 30 g dried cranberries, finely chopped

• Zest of 1 orange

• 1 tsp ground cinnamon

• Pinch of salt

Chocolate Base

• 70 g dark chocolate (dairy-free, melted)

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Instructions

1. Preheat the Oven
   Preheat oven to 350°F (180°C) or 320°F (160°C fan). Line a baking sheet with parchment paper.
2. Melt the Binder
   In a small saucepan over medium heat, gently warm rice syrup and coconut oil until melted and lightly bubbling. Remove from heat.
3. Mix the Florentine Base
   Stir in oat flour, pistachios, almonds, cranberries, orange zest, cinnamon, and salt until evenly coated.
4. Scoop & Shape
   Scoop small portions onto the baking sheet, spacing 2 inches apart. Flatten slightly with a spoon.
5. Bake
   Bake for 10–12 minutes, until edges are golden brown. Watch closely to avoid burning.
6. Shape While Warm
   While hot, gently round the edges with a spoon or cookie cutter. Let cool completely on the tray.
7. Add Chocolate
   Flip cookies over and spread melted dark chocolate on the base. Create wavy lines with a fork. Chill 10 minutes until set.
8.  

Notes

• Finely chopped nuts are essential for structure
• Do not move cookies while warm—they firm up as they cool
• Store in an airtight container up to 5 days or freeze for longer storage

• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Category: Dessert / Cookies
• Method: Baking
• Cuisine: Italian-Inspired

Nutrition

• Serving Size: 1 cookie
• Calories: 145 kcal
• Sugar: 8 g
• Sodium: 35 mg
• Fat: 9 g
• Saturated Fat: 3.5 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 14 g
• Fiber: 2 g
• Protein: 3 g
• Cholesterol: 0 mg