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Vegan Mint Milano Cookies

Super fancy. Super easy. Unbelievably delicious. You can make them two ways. One is standard Mint Milano buttery texture, the other way is to substitute 1/4 cup of flour with ground toasted almonds (i.e. homemade almond flour). The second way your cookies will be a little more delicate but oh my, the heightened flavor and sandy texture are worth it. Either way you will have a cookie that will blow your family's socks off.

Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 people

Ingredients

Cookie Dough

Mint Glaze

  • 1/2 cup confectioners sugar
  • 2 tsp non-dairy milk
  • 1/4-1/2 tsp peppermint extract to taste

Chocolate Glaze

  • 4 ounces semi-sweet or dark chocolate chopped
  • 1 tsp coconut oil

Instructions

Cookie Dough

  1. If you aren't using store bought almond meal, then now is a good time to place 1/2 cup roughly chopped whole almonds in a pan and toast it in the oven till lightly golden and fragrant. Remove from oven. Cool. Grind to a coarse flour like texture in a spice or coffee grinder. You'll have too much almond meal. Lucky you! Sprinkle it on oatmeal, salad, ice-cream, almost anything. 

  2. Heat your oven to 325 degrees fahrenheit. If you toasted your almonds be sure to turn the oven down to 325.

  3. Whip your butter and confectioner's sugar in the bowl of a stand mixer or with a hand mixer for a good 6-7 minutes. It will turn light colored and have a dreamy almost buttercream frosting like texture. 

  4. Now you add your aquafaba and vanilla and whip another minute, being sure to scrape down the sides of the bowl at least once.

  5. Add the flour (sifted), almond meal and a pinch of salt to the butter mixture. Mix until a soft dough forms. Don’t over mix or the cookies will loose their tenderness.

  6. Line 2 baking sheets with parchment. Scoop out 1/2 tablespoons of dough and roll them into balls. Form each ball into an oblong log roughly the length of a mint Milano cookie. Place all your logs on the cookie sheets with a a couple of inches space around them. Now gently press the logs flatter, keeping the shape of the Milano cookie in mind. I used a small offset spatula to straighten the long sides. Bake the cookies 15 minutes on 325 fahrenheit and allow to cool completely before filling. 

Mint Glaze

  1. Stir together the glaze ingredients until you have a spreadable consistence. Taste and make sure it is correctly minty to your liking.

Chocolate Glaze

  1. Melt the chocolate and coconut oil in the microwave on low or over a double boiler. Once melted stir to combine.

Assemble the cookies

  1. Smear the flat side of one cookie with peppermint glaze, smear the flat side of another cookie with melted chocolate, press together. Eat the cookie. Repeat with rest of cookies. 

    Tell the family that you are sorry but the cookies burnt and they are having celery surprise for dessert instead.