Vegan & Gluten-Free Florentines
These vegan & gluten-free Florentines are crispy, elegant cookies with nuts, cranberries, and dark chocolate—perfect for holidays or gifting!
You know what? I never thought I’d master Florentines after going gluten-free. These delicate, lacy cookies always seemed so fancy and impossible to recreate without traditional ingredients.
But here’s the truth: this vegan & gluten-free Florentines recipe is actually easier than you’d think! They’re crispy, naturally sweetened with rice syrup, and loaded with pistachios, almonds, and cranberries. The orange zest adds this gorgeous citrusy brightness that makes them taste absolutely luxurious.
I first made these for Christmas a few years ago, and they disappeared faster than any other cookie on my dessert table. Now they’re my go-to healthy cookie recipe whenever I need something impressive but simple. Whether you’re planning ahead for Easter, Mother’s Day, or just craving an elegant afternoon treat, these healthy sweets recipes deliver every single time.
Table of Contents
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Rice syrup | 50g | Honey or maple syrup work too |
| Coconut oil | 30g | Melted |
| Oat flour* | 30g | Certified gluten-free |
| Pistachios | 40g | Finely chopped |
| Flaked almonds | 30g | Finely chopped |
| Dried cranberries | 30g | Finely chopped |
| Orange zest | 1 orange | Freshly grated |
| Cinnamon | 1 tsp | Ground |
| Salt | Pinch | To balance sweetness |
| Dark chocolate | 70g | Melted for coating |
*Make sure your oat flour is certified gluten-free to avoid cross-contamination.
Instructions
Preheat your oven to 180°C/160°C fan/350°F and line a baking sheet with parchment paper. This temperature gives you perfectly crisp edges without burning the delicate nuts.
Add the rice syrup and coconut oil to a small saucepan. Melt them together over medium heat, stirring occasionally until they’re fully combined and the mixture starts to bubble gently—this should take about 2-3 minutes. Watch it closely so it doesn’t scorch.
Take the saucepan off the heat and fold in the oat flour, chopped pistachios, flaked almonds, dried cranberries, orange zest, cinnamon, and salt. Stir everything until you have a chunky, sticky mixture that smells absolutely amazing.
Use a small ice cream scoop (about 1 tablespoon) to portion out even amounts of the mixture onto your prepared baking sheet. Space them at least 3 inches apart—these vegan & gluten-free Florentines spread quite a bit in the oven, and you don’t want them merging into one giant cookie!
Press each mound down slightly with your fingers or the back of a spoon, but don’t flatten them completely. Bake for 10-12 minutes until the edges turn a lovely golden brown and the centers look set.
Here’s the trick: as soon as they come out of the oven, use the back of a spoon to gently push and tidy up the edges while they’re still soft and pliable. This creates those classic neat, circular shapes. Let them cool completely on the baking sheet—seriously, don’t try to move them early or they’ll crack and crumble.
Once the cookies are fully cooled, flip them over so the flat bottom faces up. Spread a generous layer of melted dark chocolate on each cookie, then use a fork to create pretty wavy lines across the surface. Pop them in the refrigerator for about 15-20 minutes until the chocolate sets firm.
Substitutions
If you can’t find rice syrup, honey or maple syrup work beautifully in this Florentines recipe. Just keep in mind that honey isn’t vegan, so choose maple syrup if you’re serving guests with dietary restrictions.
No oat flour? Simply pulse certified gluten-free oats in a food processor until they reach a fine, powdery consistency. This homemade version works just as well and saves you a trip to the store.
Feel free to swap the pistachios and almonds for any nuts you have on hand—pecans, walnuts, or hazelnuts all create delicious variations. The cranberries can be replaced with dried cherries, chopped apricots, or even raisins if that’s what’s in your pantry.
Troubleshooting
If your vegan & gluten-free Florentines spread too much or look too thin, you might’ve added too much liquid or pressed them down too hard before baking. Next time, keep those scoops gently rounded and resist the urge to flatten them completely.
Cookies cracking when you try to remove them from the pan? They’re not cool enough yet. Well… I know it’s hard to wait, but these need at least 20-30 minutes to firm up completely before you can safely handle them.
Chocolate not setting properly? Make sure your cookies are completely cool before adding the chocolate layer, and use good-quality dark chocolate with at least 60% cocoa content. If your kitchen is warm, the fridge is your friend—it speeds up the setting process beautifully.
Storage & Meal Prep
Store your finished healthy cookie recipes in an airtight container at room temperature for up to 5 days, or refrigerate them for up to 2 weeks. Layer them between sheets of parchment paper to prevent the chocolate from sticking together.
These freeze wonderfully too! Stack them with parchment between each layer, place in a freezer-safe container, and freeze for up to 3 months. Thaw at room temperature for about 20 minutes before serving—they taste just as crispy and delicious as fresh.
Serving Suggestions
Serve these elegant cookies alongside your afternoon tea or coffee for an instantly elevated experience. They pair beautifully with a complete gluten-free cookie collection when you’re entertaining guests with various dietary needs.
These healthy sweets recipes also make stunning homemade gifts—just stack them in a pretty tin or box lined with tissue paper. According to trusted nutrition research, the nuts in these Florentines provide beneficial fiber and healthy fats, making them a more nourishing sweet treat option.
Variations
For a dairy-free version, make sure you’re using dairy-free dark chocolate—many brands are naturally dairy-free, but always check the label. You can also drizzle white chocolate (dairy-free) over the dark chocolate for an extra-fancy look.
Kid-friendly tip: Let the little ones help press down the cookie mounds and create the wavy fork patterns in the chocolate. They’ll love being part of the process, and these make great lunchbox treats when broken into smaller pieces.
Want a more decadent dessert? Sandwich two Florentines together with a thin layer of chocolate ganache or nut butter in the middle. Man, oh man, that combination is absolutely divine and turns these into something seriously special.
Try a tropical twist by swapping the orange zest for lime zest and using dried mango or pineapple instead of cranberries. The coconut oil naturally complements those tropical flavors, creating a completely different but equally delicious Florentines recipe.
Vegan & Gluten-Free Florentines FAQs
Can I make these Florentines without nuts?
Technically yes, but the texture will be quite different since nuts are the main ingredient. You could try using a combination of seeds (sunflower, pumpkin) and more oats, though the result will be chewier rather than crispy and lacy.
How do I know when my Florentines are done baking?
Look for golden-brown edges and a set center—they should look firm but still slightly soft. They’ll continue to crisp up as they cool, so don’t overbake them or they’ll taste bitter.
Why did my chocolate coating crack after refrigerating?
This usually happens if the cookies weren’t completely cool before adding chocolate, or if the chocolate was too thick. Let cookies reach room temperature first, and spread the chocolate in a thin, even layer for best results.
What’s the best way to chop nuts for this recipe?
Use a sharp knife and chop them finely but not into powder—you want small pieces that hold their shape. A food processor works too, but pulse carefully so you don’t end up with nut butter!
Can I use regular flour instead of oat flour?
For a gluten-free version, no—stick with certified gluten-free oat flour or try almond flour. If gluten isn’t a concern, all-purpose flour works, but it changes the texture slightly and makes them less delicate.
These vegan & gluten-free Florentines prove that you don’t need complicated ingredients or pastry school training to create something truly special. They’re crispy, naturally sweetened, and packed with texture from all those gorgeous nuts and cranberries. Plus, that dark chocolate coating? Pure elegance.
Whether you’re baking for holiday celebrations or just treating yourself on a random Tuesday, this Florentines recipe delivers every time. And honestly, once you nail the technique of shaping them while they’re hot, you’ll feel like a total pro.
Need more breakfast inspiration? Check out how to make perfect gluten-free pancakes for another family-friendly recipe that never disappoints!
Vegan & Gluten-Free Florentines
Equipment
- Saucepan
- Baking sheet
- Parchment paper
- Small ice cream scoop
- Spoon
- Fork
Ingredients
- 50 g rice syrup you can also use honey or maple syrup
- 30 g coconut oil
- 30 g oat flour certified gluten-free
- 40 g pistachios finely chopped
- 30 g flaked almonds finely chopped
- 30 g dried cranberries finely chopped
- 1 orange zest freshly grated
- 1 tsp cinnamon ground
- 1 pinch salt
- 70 g dark chocolate melted
Instructions
- Preheat your oven to 180°C/160°C fan/350°F and line a baking sheet with parchment paper. This temperature gives you perfectly crisp edges without burning the delicate nuts.
- Add the rice syrup and coconut oil to a small saucepan. Melt them together over medium heat, stirring occasionally until they’re fully combined and the mixture starts to bubble gently—this should take about 2-3 minutes. Watch it closely so it doesn’t scorch.
- Take the saucepan off the heat and fold in the oat flour, chopped pistachios, flaked almonds, dried cranberries, orange zest, cinnamon, and salt. Stir everything until you have a chunky, sticky mixture that smells absolutely amazing.
- Use a small ice cream scoop (about 1 tablespoon) to portion out even amounts of the mixture onto your prepared baking sheet. Space them at least 3 inches apart—these vegan & gluten-free Florentines spread quite a bit in the oven, and you don’t want them merging into one giant cookie!
- Press each mound down slightly with your fingers or the back of a spoon, but don’t flatten them completely. Bake for 10-12 minutes until the edges turn a lovely golden brown and the centers look set.
- Here’s the trick: as soon as they come out of the oven, use the back of a spoon to gently push and tidy up the edges while they’re still soft and pliable. This creates those classic neat, circular shapes. Let them cool completely on the baking sheet—seriously, don’t try to move them early or they’ll crack and crumble.
- Once the cookies are fully cooled, flip them over so the flat bottom faces up. Spread a generous layer of melted dark chocolate on each cookie, then use a fork to create pretty wavy lines across the surface. Pop them in the refrigerator for about 15-20 minutes until the chocolate sets firm.
