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Copycat Milano Cookies (Gluten Free, Dairy Free)

Okay you know I love a good copycat. I have a list of copycat recipes I’d like to make and Milano Cookies have been on the list for awhile. They’ve always seemed so intimidating to me, but I’ve recently realized they’re quite easy! The hardest part is making them straight when piping the lines, even some of mine were wonky but they spread so flat when baked it really doesn’t matter! I created a line template before I piped them to make sure they were all the same size and as a guide to pipe them straight. But these Milano Cookies are just 6 ingredients that I know you have in your pantry and fridge, and they’re easy to create! It’s always so rewarding to make a recipe that tastes like the ones you get in the package, but in a much simpler and healthier version.


When I make my copycats, I recipe test them 3-4 times to make sure they have the same texture and taste to the original version. I don’t like to call them copycats just because they look like the original. I’ve noticed a lot of larger food bloggers do this, I’ve gone to make the recipe and they taste nothing like the original!

So for these Milano Cookies, I made sure they have the same taste and texture as the real thing. Because of that, this recipe is a bit sweeter than my other recipes. To get that real crunch, they needed to have a high ratio of powdered sugar to flour. However I did make these with a higher ratio of flour to sugar and they still came out great! They just did not spread as much and were a bit thicker, but they still had the same crunch and flavor. I will give you the option below in the notes to make them with less sugar if that’s your preference.


If you are looking for an easy and delicious copycat cat recipe, safe on a low fodmap diet and a perfect gluten free dessert (dipped in a large glass of oat milk), save this recipe and get baking!

These Copycat Milano Cookies are gluten free, dairy free and low fodmap!

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.

Are gluten free Milano cookies easy to make?


These look intimidating but they are really easy. The only ‘annoying’ part is having to pipe the batter on the baking sheet, but you only have to pipe one straight line for each cookie. This is easy level baking. No chilling the dough and made in one bowl. And they bake in 10-12 minutes.


How to store gluten free Milano cookies:


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.

What is in these Copycat Milano Cookies:


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 others

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

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 in a 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




How do I make my own unrefined powdered sugar?

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 use my Vitamix and place the sugar in my dry container. 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.

What special kitchen tools are needed?

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.



Ingredients:

  • 3/4 cup of gluten free all purpose flour see notes*

  • 1 cup of powered sugar**

  • 1/4 cup of non dairy butter

  • 2 egg whites

  • 1/2 tsp of vanilla extract

  • 1/4 tsp of sea salt

  • 3/4 cup of dark chocolate chips or bar

  • 2 tsp of coconut oil, or 1/8 cup of coconut cream for ganache

How to make gluten free Milano Cookies:


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. Beat until a nice dough forms, it should be the consistency of a frosting.


4. In a piping bag with a large circular tip attachment, pipe batter lines on your parchment sheet, over your template. If you pipe slow, the lines will be thicker. Don’t worry about being perfect, these will spread into ovals, and they do spread a lot so make sure you have enough room in between. 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. Transfer them to a cooling rack. While cooling, mix the chocolate. To make more a standard chocolate filling, heat together the dark chocolate with the coconut oil either on stove top or microwave until fully melted and combined.


7. 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. Place back on cooling rack. Repeat for all remaining cookies.

Transfer to fridge to set the chocolate faster, about 10 minutes.


9. Store on counter in an airtight container for up to 3 days, then transfer to the refrigerator or freezer. They can be kept in the fridge for up to 10 days and freezer for 3+ months.


10. Dip in cold milk or a hot drink and enjoy!




** See video below on how I piped and assembled!




Recipe Notes:


* This recipe calls for a higher ratio of sugar to flour to give the cookies a good spread and crunch. However I made these reversing the amounts of flour and sugar and they still came out great and were crunchy. They are less sweet, but did not spread as much and were a little thicker. To do this, use 1 cup of all purpose gluten free flour and 3/4 cup of powdered sugar. Rest of ingredients remain the same. This gives you more of a true shortbread texture.


** I think traditional white powdered sugar works best in this recipe, but to make your own unrefined powdered sugar, place any granulated sweetener in a high speed blender for 30-60 seconds. I prefer coconut sugar but any will work. Traditional white powdered sugar works too.

*** I have not subbed out the egg whites in this recipe. But I think the best sub would be aquafaba (from a chickpea can), I have not tested this though




If you make these copycat Milano Cookies, leave ratings and comments below! I'd love to hear how they turned out. And as always, tag me on instagram @gutsy_baker!



xo Stephanie