Gluten-free condensed milk chocolate cookies – nothing gets wasted

Gluten-free condensed milk chocolate cookies

It was during my baking madness weekend that I still had some condensed milk leftover, even after baking the Chai Tea Cake. Miraculously – and I need to thank the Internet and Google for this – I found the perfect recipe to use the last drops of it.

These are very dark chocolate cookies, since the only sugar they contain is from the condensed milk. I used some chocolate ganache for the top, but one can sprinkle them with sugar, salt flakes, and even add a few chocolate chips or cranberries or some grated orange rind into the dough. The author of the original recipe even suggests sandwiching the baked cookies with vanilla ice cream, and keep them in the freezer before serving – though one would need to shape them bigger than indicated.


Gluten-free condensed milk chocolate cookies – nothing gets wasted

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Recipe by Simona Gluten-free Course: CookiesDifficulty: Easy
Prep time


Cooking time




  • 227 g 227 unsalted butter, softened – 1 cup

  • 158 g 158 condensed milk – 2/3 cup

  • 156 g 156 Simona’s Flour Mix – 1 cup

  • 2 teaspoons 2 baking powder

  • 100 g 100 unsweetened cocoa powder -1 cup

  • For the ganache
  • 60 g 60 heavy cream – 1/4 cup

  • 60 g 60 bittersweet or semisweet chocolate – approximately 1/2 cup of chips or half a chocolate bar


  • Using a stand mixer with a paddle attachment cream the butter until soft and pale ( about 2 minutes). Add the condensed milk and mix for one minute or until combined.
    Add the flour, baking powder, and cocoa into the butter mixture and mix until well combined.
  • Chill in the fridge for at least 30 minutes or place in the freezer for about 15 before shaping and cutting. Roll the chilled dough between sheets of plastic wrap. The rolled dough should be about 1/4 inch thick.
  • Preheat oven to 325 degrees Fahrenheit. Line two baking sheets with parchment paper. Cut out the dough using any shape cookie cutter you prefer and place on the prepared baking sheets.
  • Bake cookies for between 8 to 10 minutes, rotating the baking sheets halfway through. Remove from the oven and leave the cookies to cool on the baking sheet. Using a spatula, transfer the cookies to a wire cooling rack and cool completely before decorating as you prefer.
  • For the ganache
  • Bring the heavy cream to a boil, add the chocolate and let stand for a couple of minutes. Whisk with circular motion, starting from the center. Use while still warm, before it becomes too thick, and drizzle on cookies.

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