Vegan Lace Florentine Cookies

🛒 Ingredients

• #For the cookie base:;
• 80 g blanched slivered almonds (or finely chopped almonds)
• 40 g rolled oats (finely ground).. 60 g vegan butter (melted)
• 80 g brown sugar (or coconut sugar).. 60 g maple syrup or golden syrup
• 30 g plant cream (coconut or oat cream).. 25 g all‑purpose flour
• 1 tsp pure vanilla extract.. ½ tsp orange zest (optional, lovely classic touch)
• Pinch of fine sea salt
• #For the chocolate coating:;
• 120–150 g high‑quality vegan dark chocolate (at least 50–70% cocoa)
• 1 tsp coconut oil (optional, for extra shine and smoothness)

👩‍🍳 Instructions

1. 1

   Prep & preheat: Preheat oven to 180 °C (350 °F). Line baking sheets with parchment paper or silicone baking mat — essential, these stick easily. Have space between each cookie; they spread a lot!

2. 2

   Make the batter: In a small saucepan, gently melt the vegan butter, brown sugar, and syrup over low heat, stirring until smooth and sugar dissolves. Remove from heat. Stir in plant cream, vanilla, orange zest, and salt. Add the ground almonds, finely ground oats, and flour — mix until evenly combined.

3. 3

   Portion & bake: Drop teaspoon‑sized mounds well apart on the baking sheet (max 5–6 per sheet). Flatten slightly with the back of a spoon. Bake 8–10 minutes until deep golden brown and beautifully lacy. Do NOT underbake — they need to be nicely golden. They will look soft when hot — that is normal.

4. 4

   Cool & set: Let cool completely on the baking sheet for 15–20 minutes until firm and crisp — do NOT move while warm or they will break. Once fully set, carefully peel off the paper.

5. 5

   Chocolate dip: Melt vegan chocolate with coconut oil gently (double boiler or microwave in short bursts). Dip each cookie halfway into chocolate, letting excess drip off. Place on parchment paper and chill 15 minutes until chocolate sets fully.