The cookies have a lace appearance once they are baked and the easy chocolate filling fills up the holes.

The batter is a delicious mix of quick-cooking oats, sugar, flour, light corn syrup, milk, and vanilla extract. The oats give the cookies a wonderful chewy texture. The filling is simply melted chocolate chips. Doesn’t get any easier than that!

Typically Florentines have chopped nuts, usually almonds, but this recipe is nut-free. They make a great holiday cookie, but are a popular treat no matter what time of year.

Florentine cookies on a plate with more on wire rack.

Chocolate Florentine Cookies Recipe Tips

Only use a small amount of dough for each cookie. They really spread out as they bake and you want them really thin.

When the cookies bake, they don’t always keep a perfect circular shape. Immediately after removing from the oven, use a rubber spatula to push in any areas that look misshapen. As they cool, they firm up quickly, so don’t dilly dally.

Parchment paper or a silpat can be used instead of aluminum foil.

For a different flavor, try using Nutella instead of melted chocolate.

Cookies will keep for 3 to 4 days at room temperature. Store them in an airtight container or ziptop bags.