Reduced Carb Pepperidge Farm Milano-Style Cookies

Name: Reduced Carb Pepperidge Farm Milano-Style Cookies
Cuisine: European, American, Italian, Mediterranean
Ingredients: 1/2 c plant-based butter (for example, Earth Balance); 1/2 c regular butter; 3/4 cup Miss Jones "Smart" Sugar; 1 large egg; 1 tsp vanilla paste + 1 tsp vanilla OR 2 tsp vanilla; 1/4 tsp almond extract; 1/4 tsp baking powder; 1/8 tsp salt; 1 1/2 cup unbleached wheat ("all purpose") flour; 1/2 cup plus 1/3 cup Bob's Red Mill Paleo Flour)

5 steps

Do you love Pepperidge Farm Milano Cookies as much as I do?! Are you also trying to reduce your sugar intake? Yeah, I know. It's hard. BUT with these "Faux Milanos" it may be a little easier. :) I accidentally invented these while I was trying to adapt a Joy of Cooking recipe for Sugar Cookies, and realized they tasted really similar to (and have a texture that is definitely reminiscent of ) Pepperidge Farm Milano cookies! They are not "Low Carb" but I would guess they have at least a third to a half less carbs than the real thing, and they are perfect for a Bridgerton-inspired afternoon tea accompanied by a high protein cucumber tuna sandwich bite.

Updated at: Fri, 30 Aug 2024 17:15:30 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories172 kcal (9%)

Total Fat10.9 g (16%)

Carbs16.5 g (6%)

Sugars7.9 g (9%)

Protein1.8 g (4%)

Sodium25.1 mg (1%)

Fiber0.6 g (2%)

% Daily Values based on a 2,000 calorie diet

Ingredients

20 servings

½ cbutter

plant-based, for example

½ cbutter

regular

¾ cupSugar

1egg

large

1 tspvanilla paste

1 tspvanilla

¼ tspalmond extract

¼ tspbaking powder

⅛ tspsalt

1 ½ cupwheat flour

unbleached, all purpose

½ cupPaleo Flour

Instructions

Step 1

Cream butter with a mixer until light and fluffy. Add Smart Sugar and cream 1-2 minutes more. Add egg, vanilla (and paste, if using) and almond extract. Blend well, then add the remaining ingredients and mix until fully incorporated.

Step 2

Spread the dough out onto waxed paper or Saran Wrap un an even layer, about 1/2" thick, then place another layer of waxed paper or Saran Wrap on top. Roll out dough until 1/4" to 3/8" thick.

Step 3

Chill dough at least 1 hour but preferably 2-4 hours (or overnight) so that it is firm enough to cut. Peel off the top layer of wax paper or Saran Wrap, then flip dough over and peel off the bottom layer (this ensures the bottom layer is not sticking to the paper/wrap and will come off easily when you cut the cookies out). Cut using a round biscuit cutter, 1 1/2 to 2 inches in diameter, and bake in a preheated 350 degree oven for 9-10 minutes, until dry on top and golden brown around the edges. Let cool completely.

Step 4

If you would like to add chocolate to the Faux Milanos, you can melt down some Choc Zero chips (either in the microwave or in a double boiler) and dip the cooled cookies in them or spread a thin layer between two cookies like a sandwich. I also like to do a "Brussels" type cookie where I spread chocolate on the underside of the cookie, then top with a mix of toasted unsweetened coconut and toasted chopped almonds.

Step 5

Note: any remaining dough can be rolled up into a cylinder and chilled until solid to make "slice and bake" type refrigerator cookies. I have not tried to make these as "spritz" cookies (using a cookie press), but the dough seems soft enough to work with if you are willing to try it. If it works out for you, let me know in the comments below!!