What kind of aquafaba should I use for these cookies?

The recipe specifies using thick aquafaba, which can be achieved by reducing regular aquafaba on the stovetop until it thickens.

Can I use store-bought almond meal instead of toasting almonds?

Yes, the recipe notes that if you aren't using store-bought almond meal, you should toast and grind your own, implying store-bought is an option.

How do I ensure my cookies are tender and not tough?

The recipe emphasizes not overmixing the dough after adding the flour, almond meal, and salt, as overmixing can cause the cookies to lose their tenderness.

What's the best way to shape these cookies to resemble Milanos?

Scoop 1/2 tablespoon of dough, roll it into a ball, then form each ball into an oblong log roughly the length of a Mint Milano cookie.

Why do I need to whip the butter and sugar for so long?

Whipping the vegan butter and confectioner's sugar for 6-7 minutes helps achieve a light, airy, and dreamy buttercream-like texture essential for the cookie's delicate structure.

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Mint Milano Copycat Cookies
[Vegan]

JR By: Johanne Rosenthal

Author Bio

I created my blog SunnysideHanne to veganize the tastes of childhood; My mother’s expatriate Danish... Read More

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Discover more recipes with these ingredients

Mint Milano Cookies [Vegan]

Dairy Free

Mint Milano copycats are perfect for that small morning/night treat when you're reading the morning paper or curled up reading a book. They're sweet, have that satisfying crunch we all know and love, and have as much or as little mint as you'd like. These are perfect for a sweet... Read More

Ingredients You Need for Mint Milano Copycat Cookies [Vegan]

For the Cookie Dough:

1/2 cup vegan butter room temperature
3 tablespoons confectioner's sugar
1 1/2 tablespoons aquafaba, thick (see notes)
1 teaspoon vanilla extract
1 pinch salt
1 cup all-purpose flour
1/4 cup almond meal if using, if not add another 1/4 cup of all purpose flour

For the Mint Glaze:

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

For the Chocolate Glaze:

4 ounces vegan semi-sweet or dark chocolate, chopped
1 teaspoon coconut oil

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How to Prepare Mint Milano Copycat Cookies [Vegan]

To Make the Cookie Dough:

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.
Heat your oven to 325°F. If you toasted your almonds be sure to turn the oven down to 325°F.
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.
Now you add your aquafaba and vanilla and whip another minute, being sure to scrape down the sides of the bowl at least once.
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.
Line two 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°F and allow to cool completely before filling.

To Make the Mint Glaze:

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

Chocolate Glaze

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

To Assemble the Cookies:

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

Notes

Aquafaba is the liquid left over from cooking legumes. Use canned or homemade. If you are using straight from a can just reduce it by 25 percent, about a 10-minute simmer on the stove. It will thicken as it cools. One small can of legumes usually renders a bit over 3/4 of a cup. After 5 minutes in my microwave on high it has reduced to 1/2 cup and is perfect for most recipes. It will thicken as it cools. Of course you can reduce aquafaba on the stove in a sauce pan as well, I am a little absent minded and sometimes reduce my precious golden liquid until it is but a whisper in a burnt pan.