Hemp Seed Florentine Cookies (Vegan + GF)
User Reviews
5
48 reviews
Excellent
Hemp Seed Florentine Cookies (Vegan + GF)
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Hemp Seed Florentine Cookies are vegan and gluten-free treats made with a blend of rolled oats or sunflower seeds, pumpkin seeds, hemp hearts, and a warm caramel-like mixture of vegan butter, coconut sugar, and maple syrup. These cookies have a chewy, nutty texture combined with the subtle sweetness and a hint of vanilla. Optional dark chocolate chunks add a rich contrast, while a sprinkle of flaky sea salt can enhance the flavor balance, making them an interesting snack or dessert.
Description
This recipe for Hemp Seed Florentine Cookies starts by heating vegan butter or coconut oil with coconut sugar, maple syrup, vanilla extract, and sea salt until the sugar dissolves and the mixture foams. Meanwhile, rolled oats or sunflower seeds are blended with pumpkin seeds and hemp hearts to a coarse meal that integrates into the warm syrup creating the cookie dough. The texture is chewy and slightly crunchy from the seeds and oats.
Cookies are portioned with a tablespoon scoop onto prepared baking sheets, then baked until set with a slightly caramelized exterior. Optional chopped dark chocolate can be incorporated or sprinkled on top after baking for additional richness. A finish of flaky sea salt further highlights the sweet and nutty flavors. These cookies are free from animal products and gluten, catering to special diets.
They work well as a snack or light dessert, providing a wholesome and flavorful bite. The combination of seeds contributes texture and nutritional interest while the cooking technique ensures a balance of softness and chewiness in the final cookie.
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Ingredients
- 2 Tbsp vegan butter (or sub coconut oil)
- 1/4 cup coconut sugar
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 1/4 tsp salt sea salt
- 1/3 cup rolled oats (certified gluten-free as needed // or sub raw sunflower seeds)
- 1/3 cup pumpkin seeds also called pepitas, raw
- 1/3 cup hemp hearts (shelled hemp seeds)
- 1/2 heaping cup dark chocolate optional // ensure dairy-free as needed, chopped
- sea salt optional, flaky
Instructions
- Preheat oven to 350 degrees F (176 C) and line two standard-size (13- x 18-inch or larger) baking sheets with parchment paper.
- COOKIES: In a small saucepan, combine the vegan butter (or coconut oil), coconut sugar, maple syrup, vanilla extract, and sea salt. Whisking almost constantly, cook the mixture over medium heat until the coconut sugar is dissolved and the mixture just begins to bubble and look “foamy.” This takes about 3-5 minutes (adjust time if making a smaller/larger batch size). Remove from heat and let cool slightly.
- In a food processor or high-speed blender, combine rolled oats (or sunflower seeds), pumpkin seeds, and hemp seeds. Process/blend until you achieve a coarse meal with no whole oats remaining — about 30 seconds. Be careful not to overprocess. Transfer seed mixture to a mixing bowl and add the warm “caramel” mixture. Mix with a spoon or spatula until evenly combined.
- Using a 1-Tbsp cookie scoop, evenly place 6 “cookies” onto each prepared baking sheet. They will spread considerably, so avoid the temptation to overcrowd the pan. Bake for 10-12 minutes (10 for chewier, 12 for crispy in our oven) watching very closely at the end to prevent burning (know that everyone’s oven is different!). At 12 minutes, the cookies should be lightly bubbling in the middle and deep golden brown on the edges. Let cool on the baking sheet for 5 minutes.
- OPTIONAL: Right after removing from the oven, while cookies are still warm, smoosh the edges in for a cleaner look. Alternatively, if desired, use a round cookie cutter to get perfectly round cookies. We pushed in some wonky edges but left them looking mostly rustic. You can also sprinkle the top of your warm cookies with a pinch of flaky sea salt and/or hemp seeds!
- CHOCOLATE (OPTIONAL): While the cookies cool, place the chocolate into a small microwavable bowl and microwave in 30-second intervals, stirring in between to prevent burning, until smooth and melted. You can also melt on the stovetop by adding chocolate to a small glass or metal bowl and carefully placing it over ~1 inch of simmering water in a small saucepan, then stirring until melted. Set aside to cool slightly.
- There are two options for adding chocolate to the cookies: “dipping” or drizzling.
- For dipping, once the cookies are fully cooled and crispy (about 5 minutes), flip them over and carefully add ~2 tsp melted chocolate to the bottom of each cookie. Carefully spread the chocolate out with a butter knife or the back of a spoon. You can use a fork to create squiggly lines in the chocolate if you’re feeling fancy! Let the chocolate set at room temperature for 15-20 minutes, or, if you’re impatient like us, transfer cookies to the refrigerator to set the chocolate in ~5 minutes.
- For drizzling, simply use a spoon to lightly drizzle the tops of the Florentines with the melted chocolate. Let the chocolate set at room temperature for 15-20 minutes, or transfer to the refrigerator to set faster.
- Enjoy! Leftover cookies keep at a cool room temperature for 3-4 days, or in the refrigerator for up to 1 week. They also keep well in the freezer for longer-term storage! If you store chocolate-dipped or drizzled cookies at room temperature, we recommend placing pieces of parchment or wax paper in between the cookies to prevent a melted chocolate mess.
Notes
- This recipe is adapted from Bright Eyed Baker’s Almond Florentines.
- Nutrition estimates exclude optional chocolate toppings.
- Use certified gluten-free oats or sunflower seeds to keep the recipe gluten-free.
Nutrition Information
Show Details
Serving
1cookie
Calories
100
(5%)
Carbohydrates
10.8g
(4%)
Protein
2.7g
(5%)
Fat
5.6g
(9%)
Saturated Fat
1.8g
(9%)
Polyunsaturated Fat
2.4g
(14%)
Monounsaturated Fat
0.8g
(4%)
Trans Fat
0g
(0%)
Cholesterol
0mg
(0%)
Sodium
61mg
(3%)
Potassium
101mg
(2%)
Fiber
0.6g
(2%)
Sugar
8.1g
(16%)
Vitamin A
0IU
(0%)
Vitamin C
0mg
(0%)
Calcium
13mg
(1%)
Iron
0.7mg
(4%)
Nutrition Facts
Serving: 12(Cookies)
Amount Per Serving
Calories 100 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 100 | 5% |
| Carbohydrates | 10.8g | 4% |
| Protein | 2.7g | 5% |
| Fat | 5.6g | 9% |
| Saturated Fat | 1.8g | 9% |
| Polyunsaturated Fat | 2.4g | 14% |
| Monounsaturated Fat | 0.8g | 4% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 61mg | 3% |
| Potassium | 101mg | 2% |
| Fiber | 0.6g | 2% |
| Sugar | 8.1g | 16% |
| Vitamin A | 0IU | 0% |
| Vitamin C | 0mg | 0% |
| Calcium | 13mg | 1% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
48 reviews
Excellent
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