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
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)
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.