Description
These Copycat Milano Cookies are crisp, delicate sandwich cookies filled with smooth, rich dark chocolate. This gluten free and dairy free recipe yields perfectly thin and crispy cookies that mimic the classic Milano texture and flavor, making a delightful treat for anyone with dietary sensitivities or anyone who loves a delicious cookie.
Ingredients
Cookie Dough
- ½ cup plant butter (use your favorite butter substitute or real butter if you don't mind dairy)
- 1 ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 large egg (room temperature)
- 1 ¼ cup gluten free flour blend (I recommend King Arthur Flour Measure for Measure)
- ½ teaspoon salt (only if using unsalted butter)
Chocolate Filling
- 1 ½ cup dark chocolate chips (Guittard is naturally dairy free, feel free to use your favorite dairy free chocolate)
- 1 teaspoon coconut oil or shortening
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Set aside for easy cookie placement.
- Mix Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, blend the plant butter and powdered sugar together until light and fluffy, approximately 2 minutes. This step creates a smooth base for your cookie dough.
- Add Vanilla and Egg: Mix in the vanilla extract until incorporated, then add the egg, continuing to blend until the mixture is uniform and creamy.
- Add Dry Ingredients: Add the gluten free flour blend and salt (if using unsalted butter) to the mixture. Mix just until combined to avoid overworking the dough and ensure a tender cookie.
- Pipe the Dough: Transfer the dough to a quart-sized zip-top bag and snip a ½ inch opening from one bottom corner. Pipe the dough in 2-inch lines spaced about 2 inches apart onto the prepared parchment paper. The dough does not spread much, allowing you to fit approximately 50-60 cookies on two large baking sheets.
- Shape the Cookies: Wet your fingertip and gently press down on the tops of the piped dough lines to flatten them and resemble classic Milano cookies. Rewet your finger as necessary. This helps the cookies stay thin and crisp.
- Bake: Bake the cookies in the preheated oven for 13-15 minutes, rotating the trays halfway through baking to ensure even cooking. The cookies should come out crisp and lightly golden.
- Melt Chocolate Filling: While the cookies bake, combine the dark chocolate chips and coconut oil or shortening in a microwave-safe dish. Heat in 30-second intervals, stirring between each interval, until fully melted and smooth.
- Assemble Cookies: Remove baked cookies from the oven and transfer them to a cooling rack. Once cooled, spread approximately 2 teaspoons of the melted chocolate onto the flat side of one cookie. Sandwich it with another cookie, gently pressing together. Set aside to allow the chocolate to set and firm up.
- Repeat and Store: Continue assembling the cookies until all are sandwiched. This recipe yields about 24-30 sandwich cookies. Store cookies in an airtight container for best freshness.
Notes
- If you prefer, you can use real butter instead of plant-based butter; just adjust salt accordingly.
- The gluten free flour blend is important for texture—King Arthur Measure for Measure gives a close traditional cookie texture.
- Pressing the cookies thin before baking prevents them from puffing up and keeps them crisp.
- Ensure the chocolate chips are dairy free if avoiding dairy.
- Microwaving chocolate in short intervals prevents burning and seizing.
- Allow cookies to cool completely before sandwiching to avoid melting the chocolate filling.
