Yes to Yummy

Milano Cookies

Print this page

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. 


Prep Time
Cooking Time
Total Time
Yield 12-16 full-sized cookies


1/2 cup of organic palm shortening (or butter)

1/3 cup of unrefined cane sugar (or coconut sugar)

6 egg whites

1 3/4 cups of blanched almond flour

2 tablespoons of arrowroot powder

A pinch of salt


1/3 cup of full-fat coconut milk

3.5 ounces of dark chocolate chips


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 the organic palm shortening with the unrefined cane sugar. Once the palm shortening is light and fluffy–about 2 minutes after you start–pour in the 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 the blanched almond flour, arrowroot powder, and 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 the full-fat coconut milk until bubbling. Turn off the heat and pour over the 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!!!

Tags: , , , , , , , , , ,