Florentine Cookies-Thin, crispy cookies with a taste of toffee and drizzled with smooth chocolate.
We had officially made in to the end of April. I live in the Midwest and our stay at home order is in effect until the end of May. Just 4 weeks to go…hopefully. 🤞
With that, I’m still trying to stick with recipes with simple ingredients. Ingredients that, I hope, are in your pantry/kitchen and you don’t need to head out to the grocery store to purchase.
This week, I dove into making Florentine Cookies. A super thin cookie made with crunchy oats and topped with a smooth chocolate drizzle. I’ve never made them before and have was really surprised how easy they were! Plus, they are really good and seriously addicting.
You won’t be able to eat just one. #Truth
- Oats: I used old fashion oats, but, quick oats can also be used.
- Butter: Melted
- Sugar: White or coconut palm
- Light Corn Syrup: Don’t have any on hand? Try maple syrup or honey.
- Milk: A regular dairy version or non dairy ( ex: almond milk) version.
- Chocolate chips: semi sweet/dark/milk
A few tips: Line your baking sheet with parchment or non stick foil. I found using parchment paper was much easier than foil. However, I used regular foil. If you don’t have non stick foil or parchment, you could lightly spray the regular foil with non stick cooking spray. BUT..make it’s done lightly.
The longer you leave the cookies to cool on the baking sheet, the better. When the cookies are warm, they are still soft and can be more of a challenge to remove from the sheet. Leave them for a good 15-20 minutes, then, remove. As they cool, they get crispier.
If desired, you can top these with chopped almond or walnuts. Simply sprinkle them on top of the chocolate drizzle before it sets.
Have Oats in Your Pantry? Try These Too ↷
- Banana Oat Bread
- Cinnamon Oat Muffins
- Oatmeal Jam Bars
- Flourless Peanut Butter Chocolate Chip Oatmeal Cookies
- 2/3 cup butter, melted
- 2 cups old fashion or quick oats
- 1 cup sugar
- 1/4 cup light corn syrup
- 1/4 cup milk
- 1 tsp vanilla
- 1 chocolate chips
- Preheat oven to 375 degrees. Line a flat rimmed baking sheet with non stick foil or parchment paper.
- In a bowl, mix together oats, sugar, corn syrup and milk. Then, add in vanilla and melted butter. Mix until fully combined.
- Drop a heaping teaspoon of dough on top prepared baking sheet. With a rubber/silicon spatula, spread the batter out thin. Repeat with remaining dough and space dough about 3 inches apart.
- Bake 6-8 minutes or until golden brown. Let cookies sit on baking sheet for 15-20 minutes before removing. Then, cool completely on wire rack.
- In a microwave safe bowl or saucepan, melt chocolate chips until smooth. Drizzle on cooled cookies. Let the chocolate set before serving.
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Amount Per Serving: Calories: 98Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 9mgSodium: 32mgCarbohydrates: 10gFiber: 0gSugar: 9gProtein: 0g
All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on abiggreenhouse.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate