Paleo Florentines! This recipe was a labor of love and I cannot wait for you to try it. It all started as a test recipe for paleo granola for my cookbook that ended up spreading out into one big sweet cookie. I thought, ah that taste reminds me of florentines! So then my mom came over to help me recipe test one day and I took the base of ingredients I had used in the initial recipe and adapted it to more of a florentine recipe. The one big thing I wanted to avoid was cooking sugar on the stovetop. It is SO intimidating to cook sugar on the stove top because it can go badly and burn super quickly. So we created this recipe to be done in the microwave so you can set it and know it will cook perfectly.
I can’t wait to make again today and show you how to make them on instagram stories, if you want to stay tuned! And another thing to stay tuned for… Ruthie’s birthday is next week!! WHAT. 1 whole year with my little nugget of a best friend. I can’t believe it and can’t wait for her 1st birthday party. I hope to do a whole blog post about the party to share the theme idea and where we got everything. We are keeping it relatively low key while also having a lot of fun with it, so we shall see how it turns out! But for now, go enjoy these cookies!
Look at that chocolate drizzle people!
Paleo Cookies are where it’s at people:
Pin the image below to save these Paleo Florentines for later!
- ½ cup chopped walnuts
- ½ cup slivered almonds
- ½ cup chopped cashews
- ¼ cup almond flour
- ½ teaspoon salt
- ¼ cup coconut oil, melted
- 2 tablespoons honey
- ½ cup coconut sugar
- 2 tablespoons coconut milk
- 1 teaspoon vanilla
- ½ cup chocolate chips
- 1 teaspoon refined coconut oil
- Position a rack in the center of the oven and preheat to 350 degrees F. Line a baking sheet with a silicone baking mat or parchment paper.
- Pulse the almonds, walnuts & cashews in a food processor just until finely chopped (or just chop them yourself). Stir together the nuts, almond flour and salt in a large bowl.
- Put the coconut oil, honey, coconut sugar and coconut milk in a 4 cup pyrex measuring cup. Stir to combine. Microwave for 1 ½ minutes, then add in the vanilla, stir, and pour over the nut mixture. Stir to combine then let sit for 20 minutes.
- Scoop rounded teaspoons of batter and roll into balls. Place on prepared baking sheet, leaving about 3 to 4 inches between each cookie since they spread.
- Bake 1 pan at a time, until the cookies are thin and an even golden brown color throughout, rotating pans halfway through baking time, about 10 to 11 minutes total. Cool on baking sheet for 5 minutes, then transfer to racks to cool. Repeat with remaining batter.
- Combine chocolate chips and 1 teaspoon of coconut oil in a small bowl. Microwave for 30 seconds, stir, then another 30 seconds, until fully melted. Drizzle the cookies with chocolate and let harden.
- Store cookies in the fridge!
- If you don’t have a microwave, you can cook it over the stovetop until it boil then cook for 2 more minutes and remove!