If you’re recently gluten-free, you may have enjoyed Pepperidge Farm Milanos in the not-so-distant past. For me, it’s been nearly 10 years since I’ve tasted a real one. In fact, I forgot that they have a bit of orange flavor so that’s something you can add optionally, if you like the chocolate and orange combo.
I found a recipe years ago for a wheat version and have made it a couple times as a gluten-free cookie but now that so many people are doing the keto thing in our family, I figured I’d try to make them low carb.
Easier said than done. I mean, it worked, almost the first time but honestly, I’m baffled by how the “sugar” keeps the cookies from getting crispy out of the oven. If anyone has any insight into this, let me know. I did post on a facebook group but everyone just said to keep them in the oven longer. Well, these cookies get beautifully browned but don’t stay beautifully browned if you keep baking them. The burn.
So, by accident, I left them out overnight on the pans and whatdoyaknow, the next day they were crispy! Voila! So, the next time, I baked them and stuck them in the dehydrator for a few hours to see how that would work. Nope. It’s best to just let them air dry.
So, we can look at this two ways. These cookies give you the option to love them soft or love them crispy. Your choice! Just plan ahead accordingly if you need them to be crispy cookies on a certain day. It’ll take 24 hours for that to happen.
Low-Carb Homemade Milanos
- Total Time: 1 hour 5 minutes
Ingredients
6 Tbls butter, softened
1 cup sweetener equivalent (I used Gentle Sweet)
3 egg whites
1 tsp vanilla
½ cup fine almond flour
¼ cup coconut flour
½ tsp orange extract
4 Tbls chocolate chips (I used Lily’s)
4 Tbls heavy cream, heated to just below boiling
Instructions
Preheat oven to 325˚.
Prepare baking sheets lined with parchment.
Cream butter and sweetener.
Add remaining ingredients and mix well.
Scoop 1” scoops onto the pan about 3” apart.
Bake for 20 minutes or until lightly browned in the center and crispy.
Cool completely before removing from pan.
The cookies will be soft at this point. If you’d like crispy cookies, allow them to dry, uncovered, overnight at room temperature.
When ready to fill, combine chocolate chips and heavy cream (preferably without thickeners and gums).
Stir until smooth.
Spread between two cookies and allow to harden.
- Prep Time: 20 mins
- Cook Time: 45 mins
- Category: desserts
- Method: baked