Low-FODMAP Florentine (Italian Lace) Cookies; Gluten-free

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If you aren’t familiar with these beautiful cookies, Italian Florentines are a lacy and delicate biscuit, packed with nuts and dried fruits, then often topped with chocolate.

My low-FODMAP Chocolate Florentine cookies are a holiday treat that you will crave all-year long ?

I grew up enjoying florentines on many special occasions.  My mother used a recipe that incorporated almond slivers, dried cherries, and heavy cream. She would use a muffin tin to bake them, so they were less lacy, but chewy and delicious.

My low-FODMAP version is a bit more traditional.  I selected dried cranberries, since I love their color and taste, but stayed away from cherries, and other high-FODMAP ingredients.  We are using a combination of almonds and walnuts for that crunchy texture, and cornflake crumbs to add body. Orange zest provides extra holiday flavor.

I always style my Florentines with a chocolate coating, but have three choices for you in that regard:

  • Some bakers create a ‘sandwich’ with the chocolate between;
  • Other recipes advise drizzling the chocolate in lines with a piping bag (my mom’s favorite);
  • Finally, if you have ever watched ‘The British Baking Show’, there was an episode with florentines as the technical challenge! Their version included spreading the backs of each cookie with a layer of chocolate, and then using a fork to create a zigzag pattern in the chocolate before hardening.

Don’t be intimidated by how fancy these low-FODMAP Chocolate Florentines look.  They are actually rather simple to make.

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Or check out over 500 more low-FODMAP recipes on the blog!  IBS-friendly.

Be healthy and happy,

Rachel Pauls, MD

Although this recipe has not been lab tested, a single serving should be low-FODMAP based on the ingredients (using available FODMAP data at time of testing)

Yield: 18-24 cookies, depending on size; 1-2 per serving

Prep time: 10 min

Bake time: 27-30 min (3 separate bake times for the 3 sheets)

Total time: 40 min

Bake 350 F

Equipment: 2-3 large baking trays, silicone baking mat or parchment paper, large saucepan, food processor


  • 1/4 cup (1/2 stick) unsalted butter
  • 1/4 cup light brown sugar, packed
  • 1/4 cup light corn syrup
  • 1 teaspoon vanilla extract
  • 1/3 cup, plus 2 tablespoons all-purpose low-FODMAP, gluten-free flour
  • A pinch of salt
  • 1 tablespoon finely grated orange zest
  • 40g (1/3 cup) dried cranberries, finely chopped
    • 15 g is one low-FODMAP serving
  • 30g (1/4 cup) flaked almonds, finely chopped
    • 12 g is one low-FODMAP serving
  • 25 g (1/4 cup) walnuts, finely chopped
    • 30 g is one low-FODMAP serving
  • 1/4 cup (40g) cornflake crumbs
    • Note, Kellogg’s Corn Flakes are low-FODMAP, but not gluten-free
    • For a gluten-free version, use a brand of gluten-free cornflakes with low-FODMAP ingredients and crush in your processor. Select an option without added fruit juices (Nestle Corn Flakes is an example)
  • 200g (7 oz) semisweet or bittersweet chocolate, broken into pieces
    • 30g is one low-FODMAP serving


  • Preheat your oven to 350 F and place your rack in the center of oven
  • Line 1-2 baking trays with a silicone mat or parchment paper (you will need to bake in batches)
  • Process your nuts and cornflakes (if necessary) in a food processor until crumb-like
  • Place the butter, brown sugar, corn syrup and vanilla in a medium saucepan and melt gently over a low heat.  Bring to a boil, (about 3-4 minutes) then remove from heat
  • Stir in the low-FODMAP flour, salt, orange zest, cranberries, almonds, walnuts, and cornflake crumbs and mix well to form a wet dough.  It will be warm and soft, but it should not be runny
  • Take 1-2 teaspoons of the dough (depending on desired size of cookies) and place it on the lined baking sheet. Roughly keep in a ball shape using your fingers.  Repeat for about 6 cookies per sheet (they will spread a lot)
    • For larger cookies, use a larger spoon
  • Bake each tray individually for 9-12 mins until golden (watch closely)
    • They are done when golden and set on the edges, but still soft and gooey in the center
  • Allow to cool slightly/harden a little on the tray for 1-2 minutes.  As soon as they will stay together, transfer to a wire rack to cool completely using a flat spatula (I like a fish spatula for this)
  • While baking cookies, melt the dark chocolate in a small bowl in 10 second intervals in the microwave, or use a double boiler
    • You should intermittently stir the chocolate to ensure even warming, or it can burn
  • Decorate the cookies with the chocolate using one of the three ways:
    • If making a chocolate sandwich:
      • Place 1-2 teaspoons of melted chocolate on the back of a cooled florentine cookie and smooth out to cover the whole side using a slanted knife. Then cover with a second cookie, back side toward the middle
    • If making the zigzag chocolate on the back:
      • Place a teaspoon sized blob of melted chocolate on the back of each cooled florentine cookie and smooth out to cover the whole side using a slanted knife. Just before the chocolate starts to set, scrape fork tines through the chocolate in a zigzag pattern. Gently place on a baking sheet with the chocolate side up to cool completely
    • If drizzling chocolate lines:
      • Place the melted chocolate in a piping bag or plastic bag with one corner cut, then drizzle in lines over each cookie and allow to cool
  • Store in an airtight container at room temperature (can also refrigerate if desired)

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As an IBS-sufferer myself, I know how badly you want to feel healthy and happy. I’ve spent over a decade researching IBS and FODMAPs, and my recipes and guidance will help you succeed.

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