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Chocolate Oatmeal Florentine Cookies

  • Author: zenbelly
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 3 dozen cookies
  • Category: dessert
  • Method: bake


  • 2 cups rolled oats
  • 3/4 cup tapioca starch
  • 1 teaspoon baking soda
  • 1 teaspoon finely ground sea salt
  • 1 cup unsalted butter, softened
  • 3/4 cup light or dark brown sugar (see note)
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (6 ounces) chopped dark chocolate (I used a combination of bittersweet and semi sweet)


  1. Preheat the oven to 350ºF and line 2 baking sheets with parchment paper. 
  2. In the bowl of a food processor, blend 1 cup of the oats with the tapioca starch until it’s finely ground into a flour. 
  3. Add the remaining cup of oats along with the baking soda and salt and pulse 3-4 times to roughly chop the oats. 
  4. In the bowl of your stand mixer, or a large bowl if using hand beaters, cream the butter and sugars until it’s lighter in color and aerated. Beat in the eggs and vanilla. 
  5. Add the dry ingredients and the chocolate and stir just until combined. 
  6. Using a small cookie scoop (about a heaping tablespoon in volume), drop 6 cookies on each baking sheet. 
  7. Bake for 8-10 minutes, until evenly golden brown. Allow to cool before removing from the pan- they will continue to crisp up. 
  8. Repeat with the remaining dough. You can slide the cookies off the baking pans with the parchment after a minute or two out of the oven. 


To make brown sugar: beat together 1 cup of sugar and 1 tablespoon molasses until combined. For dark brown sugar, use 1 1/2 tablespoons molasses for each cup of sugar. 

Keywords: oatmeal cookies