Vegan chocolate peanut florentine cookies
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Ingredients
- 4 tablespoons unsalted vegan margarine (or butter)
- 1/4 cup brown sugar, packed
- 1/4 cup light corn syrup
- 1/3 cup flour
- 1/2 cup finely chopped unsalted peanuts (or almonds)
- 1 1/2 teaspoons vanilla extract
- 4 ounces semi sweet chocolate, finely chopped (choc chips OK-vegan)
Details
Servings 1
Preparation
Step 1
Pre heat oven to 350; butter & flour cookie sheet
Melt butter over medium heat in small sauce pan.
Add brown sugar & corn syrup; bring to boil stirring constantly until sugar dissolves, 3-5 mins
Remove from hear, stir in flour & vanilla; stir in nuts
Quickly drop batter in 1/2 tsp mounds 2 inches apart onto prepared cookie sheet; spread each into even circle
Bake for 9-10 mins or until lightly browned - start to check at 7 mins; rotate baking sheet half way through baking time
Cool on cookie sheets for 1-2 mins, then transfer to wire racks to cool completely
Melt chocolate over hot, not simmering water in double boiler.
Spread a thin layer of chocolate over over the bottom (flat side) of one cookie.
Cover with second cookie & gently press together.
Repeat for all cookies & let chocolate set.
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