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Almond Florentines

Almond Florentines [Vegan, G.F.]

Based on a recipe found on "The NO-SUGAR! Desserts & Baking Cookbook"

  • Total Time: 26 minutes
  • Yield: 6 big cookies (or 12 small) 1x


  • 200 g (1 1/2 cups) raw almonds
  • 1/8 tsp sea salt
  • 1/4 tsp baking soda
  • 30 ml (2 Tbsp) coconut oil, melted
  • 50 ml (1/4 cup) pure, organic, maple syrup
  • 1/4 tsp pure vanilla (or almond) extract


  1. Preheat the oven to 325° F (160° C) and line a baking sheet with parchment paper or silicone mat.
  2. Put the almonds in a food processor, pulse for about 30 seconds or until ground into tiny crumbs.
  3. Pour the ground almonds into a mixing bowl.
  4. Add salt, baking soda and mix with a fork.
  5. Add the melted coconut oil, maple syrup, vanilla (or almond) extract and stir to combine.
  6. With an ice cream scoop (for giant cookies) or with a tablespoon (for small/medium cookies), scoop the sticky mixture on to the prepared baking sheet.
  7. Flatten each spoonfuls into a cookie shape.
  8. Bake in the preheated oven for about 15-16 minutes, or until golden brown.
  9. Leave to cool and harden on the baking sheet, then place onto a rack.
  • Prep Time: 10 minutes
  • Cook Time: 16 minutes
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