Jan 20, 20215 min
Updated: Apr 28, 2022
These Gluten Free Milano Cookies have that same sweet crispy crunch and smooth chocolate center just like the real Milanos! If you miss these nostalgic favorites, you have to try your own! They're the perfect gluten free dessert, and you wouldn't believe how much they taste like the real thing!
JUMP TO RECIPE
Easy to make
No chill time
Bakes in 10 minutes
7 total ingredients
No gluten or dairy, option to make refined sugar free
They taste just like the real Milano cookies!
They are just 6 simple ingredients but taste just like Milanos without all of the junky ingredients. Made with gluten free flour, non dairy butter and powdered sugar. The ratio of these ingredients gives the Milano Cookies a nice classic crunch.
All Purpose Gluten Free Flour: This is the main flour in the Milano cookies. This can be subbed out for traditional all purpose flour but I haven’t tried any other flour subs.
Non Dairy Butter: The buttery flavor and texture in your Milano cookies. The ratio helps them spread flat like a real Milano. Any non-dairy butter works here, I prefer Miyoko’s Unsalted.
Powdered Sugar: Your sugar must be powdered in these Milano cookies. I typically do not eat white sugar, but I do think it’s best in these Milanos for true taste and texture. However if you want to make these refined sugar free, you can make your own powdered sugar by placing any granulated sweetener or sugar in a high speed blender for 30 seconds
Vanilla Extract: Hint of vanilla in your cookies
Sea salt: A hint of sea salt in baking balances out sweet
Dark Chocolate Chips or Bar: I use paleo chocolate chips here but any will work
Coconut oil OR Coconut cream: This is to make your chocolate filling either a softer chocolate or a chocolate ganache, to your preference
I do not typically eat white sugar, but I do think traditional powdered sugar works the best in this recipe. However if you want to make your own unrefined powered sugar, place any granulated sweetener in a high speed blender for 30-60 seconds. I prefer to use coconut sugar because it is my go to low glycemic sweetener but you can use any granulated sugar, even monkfruit. Powdered sugar is great to have on hand for frostings, icings, and shortbread cookies so I like to make a bunch and store it for later.
A piping bag and a large circular tip is needed for the gluten free Milano cookies. This allows the cookies to keep their oval shape when baked and spread evenly.
They keep well on the counter for 3 days in an airtight container, then can be transferred to the refrigerator or freezer. They can be kept in the fridge for up to 10 days and freezer for 3+ months.
I have not subbed out the egg whites in this recipe. But I think the best sub would be aquafaba (from a chickpea can), but it has not been tested so I can't promise the same results! The rest of the recipe is vegan-friendly.
I think traditional white powdered sugar works best in this recipe, it gives that truer Milano flavor. But you can use any powdered sugar. To make your own unrefined powdered sugar, place any granulated sweetener in a high speed blender for 30-60 seconds. I always prefer coconut sugar but any will work.
Yes. This recipe is sweeter than my other recipes. It calls for a higher ratio of sugar to flour to give the cookies a good spread and crunch, true to real Milano cookie. However I made these reversing the amounts of flour and sugar and they still came out great. They are less sweet, but did not spread as much, and were a bit thicker. To do this, use 1 cup of all purpose gluten free flour and 3/4 cup of powdered sugar. Remaining ingredients are the same. This gives you more of a true shortbread texture, less of the crispy Milano texture... but still delicious!
These look intimidating but they are really easy. The only time consuming part is having to pipe the batter on the baking sheet, but you only have to pipe one straight line for each cookie half. This is easy level baking. No chilling the dough and made in one bowl. And they bake in 10-12 minutes.
1. Make your template to ensure even straight cookies. On a piece of parchment paper, or large regular paper, draw straight lines with a ruler side by side, about 3” inches apart. Your cookies will spread a lot. The lines should be about 2.5’-3” in length.
2. Preheat the oven to 350F. Place your template on a baking sheet and a white piece of parchment over it, so you can see the lines underneath.
3. In a medium bowl, combine the powdered sugar and the non dairy butter and mix with a high speed hand mixer, or stand mixer for 2 minutes. Then mix in egg whites and beat on high until light and fluffy, another 2-3 minutes. Now mix in the vanilla and sea salt until fully combined. And finally mix in the flour.
4. In a piping bag with a large circular tip attachment, pipe batter lines on your parchment sheet, over your template .Once you’ve piped all the lines on your template, carefully slide the template out from under the parchment. Repeat process until all batter is used.
5. Bake 10-12 minutes. Bake until edges are golden brown. They will get crunchy after cooled. To ensure a good crunch, you can turn the oven off after they’ve reached golden brown edges and keep them in there with the oven door cracked for 5 more minutes.
6. While cooling, mix the chocolate. To make a chocolate ganache, combine the dark chocolate with the coconut cream over the stove top until it just reaches a slow boil. Then remove from stovetop and let cool to room temperature or just warm.
8. When the cookies are cooled, spread the chocolate over one side of a cookie as thick as you’d like and sandwich with another cookie.
Transfer to fridge to set the chocolate faster, about 10 minutes.
10. Dip in cold milk or a hot drink and enjoy!