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Copycat Milano Cookies | Gluten free and Dairy free. Perfectly crispy cookie with dark chocolate filling. Very simple recipe. #glutenfree #dairyfree #cookies
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4.47 from 13 votes

Copycat Milano Cookies | Gluten Free & Dairy Free

Deliciously crisp cookies sandwiched with smooth dark chocolate.
Prep Time15 mins
Cook Time15 mins
Course: Dessert
Keyword: Cookies, dairy free, gluten free
Servings: 28 cookies
Calories: 124kcal


  • 1/2 C plant butter use your favorite butter substitute (or real butter if you don't mind the dairy)
  • 1 1/4 C powdered sugar
  • 1 tsp vanilla extract
  • 1 large egg room temperature
  • 1 1/4 C gluten free flour blend I like King Arthur Flour Measure for Measure
  • 1/2 tsp salt only use if your butter is UNSALTED
  • 1 1/2 C dark chocolate chips Guittard is naturally dairy free, but feel free to use your favorite dairy free chocolate
  • 1 tsp coconut oil or shortening


  • Preheat oven to 350°F. Line baking sheet with parchment paper. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, blend butter and powdered sugar until light and fluffy (about 2 minutes)
  • Add vanilla. Mix until blended.
  • Add egg. Mix until blended.
  • Add flour and salt, mix until just blended.
  • Scoop dough into quart sized zip-top bag. Snip 1/2" from one bottom corner for piping.
  • Pipe dough in 2" lines onto parchment paper about 2" apart (they don't spread much). I can usually get all the dough onto 2 large baking sheets. It should make about 50-60 individual cookies.
  • Once piped, wet your finger and gently press the tops of the dough down until the shape more closely resembles a classic Milano cookie. This step keeps the cookies thin and crispy. Rewet finger as needed.
  • Bake cookies for 13-15 minutes, rotating trays half way through to ensure an even bake.
  • While cookies are baking, place chocolate chips and oil into a microwave safe dish. Heat at 30 second intervals until fully melted, stirring after each interval.
  • Remove cookies from oven and place on cooling rack. Once cooled, use a spoon to spread about 2 tsp of chocolate onto the flat side of a cookie, top it with another cookie and set aside to let the chocolate set.
  • Repeat until you've used all the cookies. It should yield between 24-30 sandwiched cookies.


Calories: 124kcal | Carbohydrates: 15g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 6mg | Sodium: 92mg | Potassium: 65mg | Fiber: 1g | Sugar: 9g | Vitamin A: 154IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 1mg