GF Milano Cookies: Healthified

GF Milano Cookies: Healthified

Milano cookies were my absolute favorite growing up, I could easily eat an entire bag but unfortunately they are made with natural flavor, inflammatory oils, soy lecithin and enriched flour.  

I am all for a sweet treat but one that's actually go to your body and actually guilt free. 

What you'll need: 

- piping bags

- hand or stand mixer

- parchment paper

- baking tray

In parenthesis is what we used. 

Ingredients:

3/4 cup of gluten free all purpose flour (1-1 Bob's Red Mill)

1 cup of powdered sugar (wholesome)

1/4 cup of non dairy butter (miyokos brand butter)

2 egg whites (pasture raised eggs)

1/2 tsp of vanilla extract (simply organic vanilla)

1/4 tsp of sea salt (redmonds)

3/4 cup of dark chocolate chips or bar (Lily's or Hu Kitchen)

2 tsp of avocado oil or coconut oil for ganache (we used Chosen Foods Avocado Oil)

Instructions: 

  1. Get a baking tray with parchment paper ready and preheat the oven to 350F
  2. In a medium bowl, combine the powdered sugar and butter and mix on high for 2 minutes (We used a table top mixer but you can also use a hand mixer)
  3. Next mix in egg whites and beat on high until light and fluffy for another 2-3 minutes. Now add in the vanilla and sea salt until fully combined. Lastly, add in the flour- It'll be done when it looks and feels like a frosting. 
  4. Next add into a piping bag and just cut the tip. Slowy pipe lines 3 inches apart. Try to go straight without having to go back over it to make it thicker. They do spread very flat so don't put too much. Finger width and length is what we aimed for. 
  5. Bake 10-12 minutes. Bake until edges are golden brown. They will get crunchy after cooled. 
  6. Now for the chocolate filling, combine the dark chocolate with the oil over the stove top until it's fully melted. Then remove from heat and let cool to room temperature or just warm.
  7. 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. We liked it thinner since the chocolate is super rich. 
  8. Transfer to fridge for about 10 minutes & Enjoy! 

(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.)

Recipe remixed from https://www.gutsybaker.com/post/copycat-milano-cookies-gluten-free-dairy-free#viewer-ese3v

by Iliriana Zeneli – January 13, 2025