I was flipping through one of my favorite cooking magazines recently, Cooking Light, when I noticed an ad for the ever so delectable Pepperidge Farm Milano Slices. The photography, of course, wins you over as they show the topping being sprinkled on melted chocolate, all over a crunchy, thin little cookie.
My first thought wasn’t, “Oh, I wish we could have cookies like that in our house.” (I’ll admit that sometimes I do that kind of loathing.) No, I thought, “This is such a simple little cookie, I could so make this into a gluten-free, allergy-friendly version.” So, guess what? I did! I did and they were good!
The great thing about this recipe is that you can do just about any topping you desire, whether it is chopped nuts or shredded coconut. You could even skip the chocolate and use a favorite jam instead.
Free of gluten, dairy, egg, soy, corn, peanut (*can be made nut-free too)
*To make this recipe nut-free: Substitute oat flour or more rice flour for the almond flour. Use a non-nut topping like shredded coconut.
- 1 EnerG egg replacer
- 1/3-1/2 cups oil, room temperature (such as, grapeseed oil, coconut oil, butter, shortening)
- 1/4 cups brown sugar
- 2 teaspoons vanilla
- 1 cups rice flour
- 1/2 cups tapioca flour
- 1/2 cups almond meal/flour
- 1/2 tablespoons guar gum
- 1/4 teaspoons baking soda
- 1/2 teaspoons cream of tartar
- 1/2 teaspoons salt
- 1 teaspoons ginger, ground
- 1/2 cups mini chocolate chips (like Enjoy Life)
- 1/4 cups hazelnuts, chopped
1. Make egg replacer (1 1/2 tsp powder + 2 Tbsp water; or 1 egg); set aside. Cream together room temperature oil and sugar. Add egg replacer & vanilla to the oil/sugar; mix well.
2. Combine rice flour, tapioca flour, & almond meal. Add in guar gum, baking soda, cream of tartar, ginger, & salt; mix well.
3. Stir dry ingredients into wet ingredients until they come together into a ball. Place in the refrigerator for 15-30 minutes to harden a bit.
4. Preheat oven to 300 degrees. Remove the cookie dough from the refrigerator and place on parchment paper. (It may be a little sticky and oily, but that is okay). Spread the dough out into a rectangle using the best instrument that works for you. I used a rubber spatula and it spread very easily without sticking. You could also use a rolling pin. Spread the dough out to about 1/8-1/4 inch thick.
5. Cut dough into desired shapes using a knife or pizza cutter. I ended up cutting my dough into a variety of shapes, some square, some rectangular, others were more triangular. I wasn't particular. Place the cookies on parchment paper (or silpat) on a cookie sheet. (I actually just spread my cookies out on the same parchment paper on which I cut the dough and placed it on the cookie sheet. It didn't require any transferring.)
6. Bake cookies for 15-20 minutes, or until cookies are browning around the edges and are solid. They will get harder on the top as they cool. Allow cookies to cool.
7. Melt chocolate in a saucepan or the microwave. Drop about a teaspoonful of chocolate on each cookie and spread evening to the edges. Sprinkle the chopped hazelnuts (or other desired topping) on the warm chocolate. Place in refrigerator for chocolate to harden, about 20 minutes.
Makes about 16 cookies.
Shared at Full Plate Thursday, Sweet Tooth Friday, Homestead Barn Hop, Slightly Indulgent Tuesday, Hearth and Soul Blog Hop, Tasty Tuesday Party, Gluten-Free Wednesdays, Works for Me Wednesday, and Thriving on Thursdays.