This keto cookie recipe is so close to the original that you won’t believe it! Dark chocolate sandwiched between two crisp cookies … What’s not to love?
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I am not a huge cookie person. If you search my website at the time of posting this recipe, I only have 2 recipes for cookies. This one and my keto wedding cookies.
There are a few cookies, however, that really do it for me and Milano’s are one of them. They are so simple but absolutely irresistible with the perfect ratio of cookie to chocolate.
I have to admit that I even surprised myself with how great these keto Milano cookies turned out. They are absolutely the closest to the original that I have ever had.
Helpful tips for making these keto cookies:
To make these cookies the same shape a classic Milano cookie, you will need to use a piping bag or a plastic sandwich bag with one corner cut off. If you don’t mind them having the classic shape, you can simply scoop them by the rounded spoon full, then gently press them down with a greased spatula.
Be sure to follow the instructions on putting the dough into the freezer before baking and preheating the oven. Otherwise, the cookies will spread too much.
When you remove the cookies from the oven, they will be really soft and cake-like. As they sit and cool they will harden and become crisp like a typical Milano. They will be fully crisp after about 24 hours but are usually crisp enough to sandwich with the chocolate after an hour or so.
This recipe makes 12 complete cookies, but can easily be doubled and the baked cookies will keep for several weeks with no problem.
Be sure to check out these other great recipes:
Keto Milano Cookies
Ingredients
- 2 tbsp Butter softened
- 1 tsp Vanilla Extract
- 1 Egg
- 1/2 cup Finely Ground Almond Flour
- ¼ tsp Baking Soda
- 1/4 cup Powdered Low Carb Sweetener
- 1/4 cup Low Carb Chocolate Chips
Instructions
- *Preheat the oven to 350 Degrees F (180 Celsius) and line a baking sheet with parchment paper or a silicone baking mat.
- In a medium mixing bowl combine the butter, vanilla, and egg. Next add the almond flour, baking soda, and sweetener. Mix everything until smooth and uniform.
- Transfer this mixture to a piping bag (or a plastic sandwich bag with about 1/4″ cut off from one corner). I used no tip, but if you would like, a wide (1/4″, flat tip would work best.
- Carefully pipe the dough onto the prepared baking sheet into 24 ovals roughly 2″ long, by 1″ wide, leaving about 1-2″ between each cookie.
- Place the baking sheet with the cookie dough into the freezer for at least 10 minutes (a longer time will not harm the dough). Then transfer to the preheated oven for 10 minutes, or just until the edges of the cookies begin to brown.
- Reduce the oven temp to 300 and bake an additional 5 minutes, checking frequently to ensure that they aren’t over browning. The end result should be toasty brown on the bottom and edges and white on the top.
- Remove the cookies from the oven and allow to cool completely before removing from the baking sheet. They will be soft and cake-like when you remove them from the oven but will crisp as they sit out.
- Allow them to sit out on the counter until they are crisp enough to easily handle. This time will vary based upon the temp and humidity of the room, but generally, they need at least one hour up to overnight.
- Add the chocolate chips to a microwave safe bowl and heat for 15-second intervals, stirring after each interval until the chocolate is fully melted.
- Carefully spread a thin layer of melted chocolate onto the bottom of one cookie, and top it with another cookie to form a sandwich. Allow the chocolate to harden before enjoying!
Is there a typo for 1 tsp baking soda? It was so over powering. Maybe 1/4 tsp baking soda?