Here’s a simple recipe for vegan lace Florentine cookies from Sweet Vegan Treats by Hannah Kaminsky. It makes approximately 48 separate crisps or 24 cookie sandwiches.
We’ve run a pair of other sweets from this delectable collection, the perfect volume for the budding vegan baker you know — or yourself. Links to those will be coming up below.
The approachable recipes in this book are preceded by an entire section called Essential Techniques, a super helpful guide anyone looking to become more adept in the ways of vegan baking. Recipe and photos from Sweet Vegan Treats by Hannah Kaminsky © 2019, Skyhorse Publishing. Reprinted by permission. And now, here’s Hannah:
“Simple, sweet, and shatteringly crisp, each elegant caramelized cookie could make a gorgeous accompaniment to fresh berry parfaits or scoops of ice cream. Smear a thick layer of chocolate between two of those dainty disks, and now you’ve suddenly got a solo showstopper on your hands.
Still hot out of the oven, the pliable rounds can also wrap up in tightly curled cigars, or molded over metal cupcake tins to make edible bowls. It’s hard to beat the standard sandwich though, which has the ideal ratio of chocolate to cookie, in my opinion.”
Sweet Vegan Treats by Hannah Kaminsky is available on Amazon*
and wherever books are sold.
- 1⁄4 cup vegan butter
- 1⁄4 cup dark brown sugar, firmly packed
- 1⁄4 cup dark agave nectar
- 1⁄4 cup all-purpose flour
- 2 tablespoons almond meal
- 2 tablespoons instant oatmeal
- 1/8 teaspoon salt
- 3 ounces (1/2 cup) semisweet chocolate chips (optional)
- Preheat your oven to 375°F (190ºC) and line two baking sheets with silicone baking mats or parchment paper.
- Heat the butter, sugar, and agave nectar together in a small saucepan over medium-low heat. Remove from the heat once the butter has completely melted, and vigorously whisk in the flour, almond meal, oatmeal, and salt to avoid clumps.
- Drop about 1⁄2 teaspoon of batter per cookie onto your prepared baking sheets. Take care to place them several inches apart, as they spread like crazy.
- Bake the crisps for 5 to 6 minutes, until they are caramelized and bubbly, keeping a close eye on them the entire time they’re in the oven. They will still be soft and malleable at first; wait a few minutes for the crisps to cool and solidify before handling. They are very fragile after they harden, so be gentle!
- If desired, melt the chocolate in the microwave in 30-second intervals, stirring thoroughly until completely melted and smooth. Smear a thin layer of the melted chocolate on the underside of one cookie, sandwiching it between a second. Alternatively, drizzle the chocolate all over the individual crisps, Jackson Pollak-style.
- Store cookies in an airtight container at room temperature. Heat and moisture will change their texture, so the crisps may remain slightly soft if you are baking in a very humid climate.
More from Sweet Vegan Treats by Hannah Kaminsky:
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