Vegan Milanos Recipe

Name: Vegan Milanos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup rice milk (or soy, whatever you got); 3/4 cup sugar; 1/2 cup canola oil; 2 teaspoons pure vanilla extract; Scant 1 teaspoon finely grated orange zest; 2 cups flour; 2 tablespoons cornstarch; 1 teaspoon baking powder; 1/4 teaspoon salt; 6 ounces bittersweet or semisweet chocolate, chopped (or use chocolate chips); Preheat oven to 350 F. Grease 2 large cookie sheets.; In a large mixing bowl, use a strong fork to mix together milk, sugar, oil, vanilla and zest.; Add half of the flour, along with the cornstarch, baking powder and salt; mix well. Add the remaining flour and mix until you have a soft, pliable dough.; Make sure your hands are very clean and dry, and dust them with flour. Stuffs about to get messy. Sort of.

Servings: persons

1/3 cup rice milk (or soy, whatever you got)
3/4 cup sugar
1/2 cup canola oil
2 teaspoons pure vanilla extract
Scant 1 teaspoon finely grated orange zest
2 cups flour
2 tablespoons cornstarch
1 teaspoon baking powder
1/4 teaspoon salt
6 ounces bittersweet or semisweet chocolate, chopped (or use chocolate chips)
Preheat oven to 350 F. Grease 2 large cookie sheets.
In a large mixing bowl, use a strong fork to mix together milk, sugar, oil, vanilla and zest.
Add half of the flour, along with the cornstarch, baking powder and salt; mix well. Add the remaining flour and mix until you have a soft, pliable dough.
Make sure your hands are very clean and dry, and dust them with flour. Stuffs about to get messy. Sort of.

1
Grab about 1 tablespoon's worth of dough and roll it into a ball, and then roll into a log that's about 1 1/2 inches long. Flatten with the palms of your hand to create an oval that is 2 inches long and 1 inch across, then straighten the edges out with your fingers. Basically, if you know what a milano looks like, that's the shape your going for. But this is homemade, so don't try to be perfect. You aren't a machine (or are you?)
2
Continue with the rest of the dough, flouring your hands before you form each cookie, until you have 16 cookies placed about 1 inch apart (they don't spread much.) I had to do this in 2 batches because of my small oven, so while these baked I started my next batch of 16. If you've got a big oven then do both trays of 16 at once.
3
Bake for 14 to 16 minutes, until tops are firm and edges are ever so slightly browned. Remove from oven and let rest for 2 minutes. Use a thin, flexible spatula to transfer to a cooling rack. Meanwhile, bake your next batch and melt your chocolate*.
4
Once cookies are cool enough to handle (only about 10 minutes), take a cookie and dip the bottom into the chocolate. Then take another cookie and dip it, and place the dipped sides together to form a sandwich. Don't press them hard lest the chocolate smush out. Place them on a tray or several plates that will fit in your fridge. Continue with the remaining cookies until you have 16 sandwiches. Have a wet rag at the ready to wipe your fingers between putting the cookies together, to avoid chocolate fingerprints on the cookies. Or just lick the chocolate off. Or just decide that who cares about chocolate fingerprints.
5
Place cookies in the fridge to set for at least an hour. Bring back to room temperature before serving (about 1/2 an hour.) Call it a day.

953

kcal

Calories

Fat

129

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/3 cup rice milk (or soy, whatever you got), 3/4 cup sugar, 1/2 cup canola oil, 2 teaspoons pure vanilla extract, and more.

Yes, Vegan Milanos falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vegan Milanos

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions