Here is a homemade veganzied version of scrumptious Milano cookie by Pepperidge Farm (USA). Not only do these ones taste great but they're also made from fresh ingredients, meaning that you know what's in them and how fresh they really are!
Rice milk (or soy, whatever you got):- 1/3 Cup
Sugar:- 3/4 Cup
Canola oil:- 1/2 Cup
Pure vanilla extract:- 2 Tsp
Finely grated orange zest:- Scant 1 Tsp
Flour:- 2 Cups
Cornstarch:- 2 Tbsp
Baking powder:- 1 Tsp
Salt:- 1/4 Tsp
6 ounces bittersweet or semisweet chocolate, chopped (or use chocolate chips)
1) Preheat oven to 350 F. Grease 2 large cookie sheets.
2) In a large mixing bowl, mix together milk, sugar, oil, vanilla and zest.
3) Add half of the flour, along with the cornstarch, baking powder and salt; mix well.
4) Add the remaining flour and mix until you have a soft, pliable dough.
5) Take 1 Tbsp of dough and roll it into a ball, and then roll into a log that’s about 1 1/2 inches long. Flatten with the palms of your hand to create an oval that is 2 inches long and 1 inch across, then straighten the edges out with your fingers.
6) Continue with the rest of the dough, flouring your hands before you form each cookie, until you have 16 cookies placed about 1 inch apart (they don’t spread much.)
7)Bake for 14 to 16 minutes, until tops are firm and edges are even so slightly browned. Remove from oven and let rest for 2 minutes. Use a thin, flexible spatula to transfer to a cooling rack. Meanwhile, bake your next batch and melt your chocolate*.
8) Once cookies are cool enough to handle (only about 10 minutes), take a cookie and dip the bottom into the chocolate. Then take another cookie and dip it, and place the dipped sides together to form a sandwich.
9) Place them on a tray that will fit in your fridge. Continue with the remaining cookies until you have 16 sandwiches.
10) Place cookies in the fridge to set for at least an hour. Bring back to room temperature before serving (about 1/2 an hour.)