|A vegan version of Milano Slices™, Pepperidge Farm’s® chocolate nut cookies.|
|Yield||around 30 cookies|
|Time||1 hour, plus chilling time|
|Directions||Combine sugar, oil, milk, vanilla, and zest.
Stir in 1 c flour, cornstarch, baking powder, and salt. Once that is well mixed, add the remaining flour.
Oil the baking sheets and preheat oven to 350.
Wash and thoroughly dry your hands, then dust them with flour.
Take about a T of dough and roll it into a 1½-inch tube, then flatten it into about a 2×1-inch oval. Place on baking sheet and continue with the rest of the dough. You should end up with about 30 cookies, half on on each baking sheet.
Bake the cookies for about 15 minutes, until firm and just golden brown. Remove from oven, let sit for a couple of minutes, then transfer to wire rack and let cool for about 10 minutes. (If your oven isn’t big enough for both cookie sheets, just do one batch at a time.)
Meanwhile, melt the chocolate in the double boiler and have the nuts nearby.
When the cookies are cool, spoon some chocolate over the bottom, flat edge (or dip into the pot, but this is tricky), then sprinkle with 1-2 T nuts. Place on plate, and repeat with remaining cookies.
Refrigerate for at least an hour to set the chocolate.
Remove from fridge at least 30 minutes before serving.
|Notes||This recipe for vegan Milano Slices™ was inspired by and adapted from the recipe for Minonos in Vegan Cookies Invade Your Cookie Jar, by Isa Chandra Moskowitz and Terry Hope Romero – read my review.
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