These delicate, gluten-free and dairy-free florentine cookies were a creation for my 24 Carrot Supper Club guests at last year’s holiday dinner. I have found myself making them often this holiday season and thought I should share because not only are they super easy, but a little bit of ingredients go a long way. This is a great recipe to gift and share at all the holiday gatherings this year.
Makes approx 20 cookies
Unbleached parchment paper
Medium glass bowl
Spoon or silicone spatula
Try to buy everything organic. Here’s why.
1 tbsp almond flour*
2 tbsp brown rice flour*
3 tbsp toasted raw pumpkin seeds, roughly chopped
2 tbsp maple syrup
3 tbsp sucanat
3 tsp cold-pressed virgin coconut oil
1/4 tsp fine ground sea salt
* You can replace these flours with 3 tbsp of gluten-free all purpose flour if you wish. Bob’s Red Mill works well here.
Let’s get started.
Preheat oven to 350°F.
In a pan over medium heat, toast pumpkin seeds (shaking the pan often) for 2-3 minutes until they start to pop and brown.
Roughly chop and put in a medium glass bowl. Add remaining ingredients to medium bowl with seeds and mix well.
In your palms, pinch off some dough and roll into 1/2″-3/4″ rounds and set on parchment-lined cookie sheet about 3″ apart. They spread out wide and thin.
Bake for 7 minutes (no longer). Remove from oven and allow to cool until crisp.
When you hold them up to light they are lovely.
Wrap them, or place them in unbleached parchment or wax paper bags for gifting. Decorate with cute paper or ribbon…
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And because I love YU…