August 10, 2014 Leave your thoughts
This one takes me right back to childhood. Slightly-crunchy, slightly-chewy sandwich cookie with a layer of creamy chocolate in between. That’s the one. It’s a MILANO cookie. Yum.
When I was in elementary school, my best friend’s mom worked at Pepperidge Farm, the company that produces Milanos, Goldfish, and other tasty snacks I used to love. I fondly remember trying new flavors of Goldfish before they hit store shelves and snacking on Chessmen cookies at sleepovers…those were good times. But my favorite Pepperidge Farm product was definitely the Milano cookie, and recently, I’ve been nostalgic for them. I don’t know why, but I figured I better come up with a healthy recipe.
Thankfully, these were a success!
What a great treat to start the school year with! If you have younger children, these would be a great snack to put in their lunchboxes.
(By the way, I still can’t believe I’m halfway done with high school and will be driving myself to school soon. Time flies.)
These are actually relatively easy to put together, too!
Ready to try making this infamous cookie yourself? I hope so! Let’s get baking.
Preheat the oven to 350 degrees and line two baking sheets with parchment paper. Set aside.
In the bowl of a stand mixer, cream together 1/2 cup of organic palm shortening (or butter if you’re all right with dairy) with 1/3 cup of unrefined cane sugar (or coconut sugar). Once the palm shortening is light and fluffy–about 2 minutes after you start–pour in 6 egg whites, one white at a time. Make sure you scrape down the sides of the bowl so everything gets incorporated!
Once the wet ingredients are well-combined, pour in 1 3/4 cups of blanched almond flour, 2 tablespoons of arrowroot powder, and a pinch of salt. Mix to incorporate, then check the batter: it should be liquid-y, but able to hold its shape if picked up. (You are going to be piping it and it needs to stay!) If it feels too wet, add more almond flour; if it feels too dry, add another egg white.
Scoop the batter into a pastry bag fitted with a fat circular tip or a large plastic bag with the corner snipped off. Pipe the batter into 2-inch-long by 3-4-inch-wide rectangles on the prepared parchment sheets until no batter remains.
It’s OK if they look a little imperfect when you put them in the oven–they’ll flatten out once they bake!
Bake in the preheated oven until golden-brown around the edges and firm to the touch, about 17 minutes. If they start to get very brown, pull them earlier!
Let cool on a drying rack for at least 15 minutes while you make the filling.
In a small saucepan, heat up 1/3 cup of full-fat coconut milk until bubbling. Turn off the heat and pour over 3.5 ounces of dark chocolate chips. Let sit for five minutes, then fold together using a spatula.
Using a small spoon or ice cream scoop, put about 2 teaspoons of the chocolate filling on a cookie. Place another similarly-sized cookie on top and gently squish to spread the filling. Repeat with the remaining cookies, then let sit in the fridge until the chocolate hardens slightly, about 1 to 2 hours.
Keep in an airtight container in the fridge for up to 3 days, though these are best eaten fresh…they slightly lose their crunch after a day. READ: I am giving you an excuse to eat a ton of cookies right now!!!
What is your favorite Pepperidge Farm cookie or snack? Leave me a comment here or on Facebook and let me know!