This delightful vegan cookie recipe by the brilliant Hannah Kaminsky of the excellent BitterSweet Blog reminds me of a cookie that my Grandma made when I was a little girl. I adored those cookies, so I am glad that Hannah has created a yummy vegan version! Thank you for sharing the recipe, Hannah!
Simple, sweet, and crisp, each of these elegant caramelized cookies 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. So yummy! This delightful recipe is from Hannah’s yummy book: Sweet Vegan Treats! (Skyhorse Publishing, 2019, recipe posted by permission) The talented Hannah has compiled an impressive array of creamy, luscious treats that will leave guests wondering, are you sure this is vegan?
ABOUT THE RECIPE:
Simple, sweet, and crisp, Hannah Kaminsky’s Lace Florentine are sweet and crisp. They make a snazzy snack or ideal accompaniment to a fresh berry parfait or bowl of vegan ice cream.
Makes approximately 48 separate crisps or 24 cookie sandwiches
INGREDIENTS:
¼ cup vegan butter
¼ cup dark brown sugar, firmly packed
¼ cup dark agave nectar
¼ cup all-purpose flour
2 tablespoons almond meal
2 tablespoons instant oatmeal
⅛ teaspoon salt
3 ounces (½ cup) semi-sweet chocolate chips (optional)
INSTRUCTIONS:
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 ½ 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.
Ingredients
Directions
ABOUT THE RECIPE:
Simple, sweet, and crisp, Hannah Kaminsky’s Lace Florentine are sweet and crisp. They make a snazzy snack or ideal accompaniment to a fresh berry parfait or bowl of vegan ice cream.
Makes approximately 48 separate crisps or 24 cookie sandwiches
INGREDIENTS:
¼ cup vegan butter
¼ cup dark brown sugar, firmly packed
¼ cup dark agave nectar
¼ cup all-purpose flour
2 tablespoons almond meal
2 tablespoons instant oatmeal
⅛ teaspoon salt
3 ounces (½ cup) semi-sweet chocolate chips (optional)
INSTRUCTIONS:
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 ½ 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.
This yummy vegan cookie recipe with photos was created is by the fabulous Hannah Kaminsky. Learn more about Hannah and her excellent books on her BitterSweet Blog!
