GF “Milano” Cookies
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Missing Milano cookies now that you’re gluten free? No more. With this gluten free cookie copycat recipe that is a true clone of Milanos, miss them no more! Oh, Pepperidge … more »

Missing Milano cookies now that you’re gluten free? No more. With this gluten free cookie copycat recipe that is a true clone of Milanos, miss them no more!

Gluten Free Milano Style Copycat Cookies

Oh, Pepperidge Farm. Who needs you? Truth? I pretty much figuredIneeded you. Now, not so sure. Okay, fine. I still want you. I want you to make me some gluten-free Milano cookies so I can just swipe a bag off the shelf & have me some instant gratification. But I know my a** doesn’t want that. Gale Gand did it first with her “Milan Cookies” recipe. I adapted it. I hope she doesn’t mind. She has such a nice, alliterative name. And a TV show. A virtual embarrassment of riches. I’m sure she won’t mind. (right?)

Gluten Free Milano Style Copycat Cookies

Pipe out the dough with a plain pastry tip. It doesn’t much matter if the ends stick up.

Gluten Free Milano Style Copycat Cookies

Or curl over a bit. Just space them nicely on the pan, since they’ll spread as they bake.

Gluten Free Milano Style Copycat Cookies

And look like this. Better to underbake than overbake. When they are beginning to brown around the edges, like this, they’re ready. Cool them on the pan for a few.

Gluten Free Milano Style Copycat Cookies

Then transfer them to a wire rack to cool completely. And you make the ganache filling. I’ll tell you all about it.

Gluten Free Milano Style Copycat Cookies

Then turn ‘em over & line ‘em up.

Gluten Free Milano Style Copycat Cookies

Spoon ganache on half of them. Assemble, and allow the chocolate to set.

Gluten Free Milano Style Copycat Cookies

Then serve with chilled Egg Nog. Who needs sugar plums? I’ve got visions of this dancing in my head. Save some for Santa.

Prep time: 15 minutes       Cook time: 10 minutes       Yield: 30 cookies
Ingredients

1 1/2 cups (210 g) high-quality all-purpose gluten-free flour

3/4 teaspoon xanthan gum (omit if your blend already contains it)

2 1/2 cups (288 g) confectioner’s sugar

1/8 teaspoon kosher salt

8 tablespoons (112 g) unsalted butter, at room temperature

4 tablespoons (48 g) vegetable shortening

Scant 1 cup egg whites (from about 6 extra-large eggs – or buy those egg white only cartons)

2 tablespoons pure vanilla extract

2 tablespoons freshly squeezed lemon juice

1/2 cup heavy cream (or high fat nondairy milk)

8 ounces semisweet chocolate, roughly chopped

Directions
  • Preheat your oven to 350°F. Line a rimmed baking sheet with unbleached parchment paper and set it aside.

  • In the bowl of a stand mixer fitted with the paddle attachment, place the flour, xanthan gum, confectioner’s sugar and salt, and whisk to combine. Add the butter and shortening, and beat with the paddle attachment until combined. Add the egg whites, and then the vanilla extract and lemon juice, and mix until smooth.

  • Fill a pastry bag or Ziploc bag with the batter, and, with a plain round tip, about 1/4inch in diameter, pipe 1 1/2-inch sections of batter onto a parchment-lined rimmed baking sheet, spacing them 2 inches apart, as they will spread while baking. Place in the center of the preheated oven for 8 to 10 minutes, or until beginning to turn light golden brown around the edges. Let cool on the pan for about 5 minutes, then transfer to a wire rack to cool completely.

  • While the cookies cool, make the ganache filling. Place the chocolate in a medium-sized heatproof bowl and set it aside. In a small saucepan over medium heat, heat the cream until beginning to bubble around the edges. Pour the hot cream over the chocolate, and mix until all the chocolate is melted and the mixture is smooth and shiny. Set the chocolate aside to cool slightly, but still soft. Once the cookies are entirely cool, turn them all over, flat side up, in a single layer. Spoon a thin layer of filling onto the flat side of half the cookies. Press the flat side of the remaining cookies on top of the filling, lining them up as best you can.

  • Allow the filling to set. Serve at room temperature. Store leftovers (ha ha) in the refrigerator or freezer, separated by sheets of parchment paper.

Love,
Me 

 

P.S. If you haven’t yet, please pick up a copy of My Cookbook! I can’t keep the blog going without your support!

  • http://www.facebook.com/people/Alisha-Hauser/1662012727 Alisha Hauser on Facebook

    I love you!

  • Kadren Hubbert Grawburg on Facebook

    So Nicole, have you ever thought about doing a whole cookbook on cookies? Maybe cookies and bars? I know I would buy one. :) But the way, we loved the gingerbread cookies.

  • Colleen Whitington on Facebook

    Oh I was watching a Milano commercial the other day, drooling btw, and wishing for a GF version. This morning I wake up and here it is. I’m not sure if I should try it, it might become my newest obsession. Thanks Santa, um I mean, Nicole!

  • Tara S.

    I have been waiting on this since you hinted at posting these cookies!! I know what will be on my weekend schedule!! Yummy:) Thanks so much for sharing!! You are the best GF chef I know:)

    • Nicole

      Hi, Tara,
      I’ve been waiting to share them, too! So glad you’re going to give them a try! Can’t wait to hear how they turn out.
      xoxo Nicole

  • Tara Smathers on Facebook

    My stomach is already growling! These look delicious!!! Can’t wait to try these this weekend.

  • http://www.facebook.com/people/Jessica-Chapman-Baldwin/571402662 Jessica Chapman Baldwin on Facebook

    I wish I could like this a gazillion times. *sigh* Hello beautiful cookies….

  • http://www.facebook.com/elaine.finlay Elaine Finlay on Facebook

    They look so good! Wow!

  • Holly Hill on Facebook

    So making these!!!

  • Pamela G

    nice hot cup of java…or hot cocoa…
    My favorite are the Orange Milanos, so experimenting I will go!
    As usual, Queen Nicole of Gee Eff Land RULES! :)

    • Nicole

      Hi, Pam,
      Just add some orange zest to the chocolate ganache. You can also replace the lemon juice in the cookies with orange juice or, better yet, orange extract. I wouldn’t add zest to the cookie batter, though, since the zest will almost certainly clump. Enjoy!
      xoxo Nicole

      • Pamela G

        NOM! I am so making these….and SOON! Thanks!

  • Living Simply Gluten Free Philadelphia on Facebook

    That’s so funny cause the Pepperidge Farm Milano commercial has been all over my tv lately and I never even liked those cookies, but now that I can’t eat them I can’t stop thinking about them. These look wonderful!

  • Kirsten Sabata on Facebook

    I was feeling sad in the store the other day becase the Pepperidge Farm milanos were on sale. This is perfect timing. I think I will add peppermint to the chocolate to make mine Mint Milanos. YAY!!!

  • Linda Stoddard

    You’re scary, know that? I was watching one of those ridiculous P Farm Milano ads–you know the one–sexy nibbling- can’t- wait- to- get- my hands- on- one and then the reality hits and time to turn the channel. You would be the one to pull us through. Once again–like so many times–you fill the need and make us feel like a ‘regular’ person again–ok, before I start bawling….time to get baking! Thanks–that’s not enough–but anyway, THANKS! xoxLinda

    • Nicole

      Hi, Linda!
      Funny, it seems that this P’Farm commercial is everywhere — except I haven’t seen it! If I had known it was making you sad, I would have posted this sooner! It is so all about feeling “regular,” since we are regular. If anything, we’re better than regular, since we make our own junk food, just like we’re supposed to. ;)
      xoxo Nicole

  • Linda Stoddard

    You’re absolutely right–good point. We should make our own junk food–at least it’s probably safer than the stuff in the package from what I’m reading about what’s really behind commercial packaged food. Better tasting too!

  • Sarah

    Hi, i’m new. I just went gluten free about a month ago and have been missing baking. But now that i found you site i can’t wait to try these recipes. I think these might be slipped into the christmas cookie pile(maybe do some orange or mint ones with jimmies on the sides)

    • Nicole

      Hi, Sarah,
      Welcome, then. If you slip these into the Christmas cookie pile, I bet they’ll be the first to go! I love mint. Mmmm mint milanos… My husband is from Philly, & I will have to tell him that you called them “jimmies.” He swears that sprinkles are one thing, and ‘jimmies’ are another. Me? I like ‘em all, as long as they’re GF.
      I hope you’ll stick around. Tomorrow – red velvet cupcakes. :)
      xoxo Nicole

      • Sarah

        Yes jimmies and sprinkles are different things. I’m in southern new england and use to work at ice cream places. When you add “shots” to the mix it can be fun.

        Looking forward to the cupcakes. Gotta grab some more ap mix today so i can bake something.

        • Nicole

          Okay, now I have to look up “shots.” So many things to learn! Glad you’re here to teach me, Sarah. :)
          xoxo Nicole

  • http://www.heathersblog-o-rama.blogspot.com Heather :) :) :)

    Who needs a national name brand of cookies when we can make these? These look really good :) :) Love and hugs from the ocean shores of California, Heather :)

    • Nicole

      I couldn’t agree more, Heather. :)
      xoxo Nicole

  • Pingback: Weekly Gluten-Free Roundup – December 4, 2011 « Celiac Kitchen Witch()

  • Linda Hagopian on Facebook

    Made them this weekend! Easy to make and so yummy!!!1

  • Linda Hagopian on Facebook

    by the way, my friends loved them, but can have gluten, how can the recipe be changed so they can make them??

  • http://www.facebook.com/gfshoestring Gluten Free on a Shoestring on Facebook

    Linda, I would point them in the direction of the Gale Gand recipe I linked to in the blog post. :)

  • Linda Hagopian on Facebook

    Perfect! I found it!! Thank you!

This recipe was brought to you by Nicole Hunn of Gluten-Free on a Shoestring: http://glutenfreeonashoestring.com/gf-milano-cookies/
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