Gluten Free Almond Florentine Cookies
Author: 
Serves: 16
 
Adapted from Ohsheglows
Ingredients
  • ¾ cup sliced almonds
  • 3 tbsp brown rice flour
  • 1 tbsp orange zest
  • ¼ tsp fine grain sea salt
  • ½ cup coconut sugar
  • ¼ cup coconut oil
  • 2 tbsp honey (We used maple syrup)
  • 2 tbsp milk (start with 1 tbsp first - from comments. We used 1 tbsp coconut milk)
  • 1 tsp vanilla
Instructions
  1. Blitz sliced almonds in the blender until finely chop (coarse bits)
  2. Stir in the rest of the dry ingredients
  3. Pour the wet ingredients into a pot except for the vanilla and heat over medium high.
  4. Bring to boil over low heat.
  5. Immediately remove and stir in vanilla. Add the dry to the wet ingredients.
  6. Set aside to cool for 10-15 minutes.
  7. Shape dough into ½ tbsp balls. Roll in wet hands and place onto baking sheet (at 3" apart)
  8. Bake at 275F/130C for 10 minutes. Rotate pan and bake for another 7-9 minutes.
  9. Cool for 5 minutes before moving the cookies.
Notes
Grain-Free: substitute the brown rice flour with almond flour.

Some commented that the cookies didn't spread as much. Our first batch was perfect, however our second batch came out really small so we just used the back of the spoon to flatten the cookie before we rotated the pan.

It is very rich so you can serve them in small cups!
Recipe by Unconventional Cooks at https://unconventionalcooks.com/2016/01/10/dark-chocolate-tofu-mousse-w-almond-florentines-2/