Gluten Free Milano Cookies

I have been craving gluten free milano cookies, but of course, they don’t make any. I found a regular recipe for a knock-off milano cookie on Top Secret Recipes’s website. I knew that using regular (not superfine) rice flour would create a crunchy cookie, but I just cannot stand the gritty texture. I was able to convert it into gluten free milano cookies without the grittiness by using sorghum flour, potato starch and tapioca starch. Though sorghum doesn’t have a pleasant color, if the use of lemon extract provides more of a yellow color, just like milano cookies. And if you use clear vanilla it will even have a closer to milano cookie color. They came out great! I filled them with a cooled thick chocolate ganache frosting that I already had left-over in my frig (recipe below). Enjoy!

Gluten Free Milano Cookies


Yield: Makes 3 dozen

Gluten Free Milano Cookies

Not Pepperidge Farm's, but the chocolate ganache filling is to die for, and the cookie is tasty, as well!


    For the Ganache Filling
  • 9 oz. gluten-free semi-sweet chocolate morsels (or dairy-free substitute)
  • 1 cup evaporated milk or heavy whipping cream
  • For the Dairy-Free Substitute Filling
  • 1 recipe of Raw Dairy-Free Ganache
  • For the Cookies:
  • 1/3 cup unsalted butter or buttery spread, softened
  • 1/3 cup powdered sugar (Trader Joe's Organic brand is corn-free.)
  • 1 Tablespoon vanilla extract
  • 1 Tablespoon lemon extract (or substitute with almond extract, if desired)
  • 1 large egg
  • 1/2 cup sorghum flour
  • 1/2 cup + 2 Tablespoons potato starch
  • 1/3 cup tapioca flour/starch
  • 1 teaspoon xanthan gum
  • 1/2 teaspoon fine sea salt
  • 1/8 teaspoon baking soda


  1. In a small sauce pan scald evaporated milk (almost to a boil); add chocolate morsels and stir until thick, as in fudge.
  2. Remove from heat and allow to cool at room temperature.
  3. Note: Normally for frosting you'd want to do the steps above in a glass bowl over boiling water in a pan, but you don't need a thin frosting here, therefore, straight in the pan it goes!
  4. Line a cookie sheet with parchment paper and set aside.
  5. In a medium size bowl, whisk together flour, starches, xanthan gum and salt; set aside.
  6. Cream butter and powdered sugar.
  7. Add again and mix well.
  8. Add vanilla and mix again.
  9. Add flour mixture and mix well.
  10. Refrigerate for about 30-45 minutes.
  11. Preheat oven to 350°F.
  12. Coat a smooth flat surface with potato starch, make it almost invisible. Do the same with the rolling pin.
  13. Roll the dough out to little less than 1/8".
  14. Cut your desired shapes with a cookie or biscuit cutter.
  15. Place raw cookies on the lined baking sheet. They do not spread, therefore, wide spacing is unnecessary.
  16. Place baking sheet in center rack of oven and bake for 11-13 minutes.
  17. Place on a cooling rack until completely cooled.
  18. Spread the fudge filling onto the flat side of a cookie and top with the other cookie, flat sides together.


For a crisper cookie use regular sugar instead of powdered sugar. Powdered sugar gives more of a creamier, doughier texture. Evaporate cane juice works well, too. If you decide to make the filling a day ahead of time, bring the chocolate filling to room temperature before using.

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