Keto Milano Cookies
This recipe is designed to teach everyone how to make keto Milano cookies
Servings 11 cookie sandwiches
Ingredients
- 56 grams (1/2 cup) coconut flour
- 5 grams (1 tsp) baking powder
- 1/4 tsp salt
- 56 grams (1/2 cup) powdered monk fruit/erythritol blend
- 2 large eggs, room temperature
- 1/4 cup butter, melted
- 2 tsp vanilla extract
Filling
- 2 oz (1/4 cup) keto milk chocolate chips
Instructions
- Preheat oven to 350 degrees. Line a large baking sheet with a silicone baking sheet or parchment paper. Sift the dry ingredients into a large mixing bowl until combined and there are no lumps. Stir the remaining wet ingredients into the dry ingredients until fully combined and a smooth dough is formed.
- Scoop the dough out 1/2 TBS at a time onto the prepared baking sheet. Roll each scoop into a smooth ball. Use finger and flatten each dough ball into a smooth flat oval. Leave space between each cookie. Bake in the preheated oven for 10 minutes or until the cookies are golden around the edges.
- Remove the cookies from the oven and allow to cool on the pan at least 15 minutes until firm. Once firm, transfer the cookies to a wire rack and allow to cool completely before applying filling. For extra crisp cookie allow cookies to sit on the rack overnight to completely dry.
Assemble
- Melt the chocolate chips until completely melted and smooth. Turn half of the cookies upside down so the flat side is on top. Spread 1 tsp of the melted chocolate over the flat side of the upside-down cookies. Leave space around the edges.
- Top the filling with a plain cookie. Gently press the cookies together to seal and allow the filling to spread to the edges of the cookie.
