If you’re recently gluten-free, you may have enjoyed Pepperidge Farm Milanos in the not-so-distant past. For me, it’s been nearly 10 years since I’ve tasted a real one. In fact, I forgot that they have a bit of orange flavor so that’s something you can add optionally, if you like the chocolate and orange combo.
I found a recipe years ago for a wheat version and have made it a couple times as a gluten-free cookie but now that so many people are doing the keto thing in our family, I figured I’d try to make them low carb.
Easier said than done. I mean, it worked, almost the first time but honestly, I’m baffled by how the “sugar” keeps the cookies from getting crispy out of the oven. If anyone has any insight into this, let me know. I did post on a facebook group but everyone just said to keep them in the oven longer. Well, these cookies get beautifully browned but don’t stay beautifully browned if you keep baking them. The burn.
So, by accident, I left them out overnight on the pans and whatdoyaknow, the next day they were crispy! Voila! So, the next time, I baked them and stuck them in the dehydrator for a few hours to see how that would work. Nope. It’s best to just let them air dry.
So, we can look at this two ways. These cookies give you the option to love them soft or love them crispy. Your choice! Just plan ahead accordingly if you need them to be crispy cookies on a certain day. It’ll take 24 hours for that to happen.
[tasty-recipe id=”4410″]