Vogue’s Fashion Night Out is like Halloween for grown ups. Everyone dresses up in their most fashion forward garb and stores hand out freebies (La Prairie caviar face cream? Essie nail polishes? Limited edition Mulberry totes? Yes, yes and yes!) like candy- thus it is the adult fashionista equivalent of trick or treating. Although that analogy was a little more literal across the pond at New York’s FNO…
Victoria’s Secret supermodel Karlie Kloss was on the streets promoting her new venture- baking! A supermodel baking..intriguing right? Kloss’ use of alliteration was also pretty kool and katchy- ‘Karlie’s Kookies’. I first read about them on Into The Gloss, and was immediately sold. A cookie thats low in calories, high in flavour that has no dairy, gluten or refined sugar? I’ve been suffering for a few years now from a few intolerances which I’ve yet to specifically pinpoint, but certain dairy and all gluten are not my friends, although I usually don’t mind suffering (hello ice cream, spaghetti bolognese, the odd pizza) in the name of indulgence.
So I was over excited to hear of Karlie’s Kookies, alas with my third year of university starting and general life getting in the way I totally forgot about the magic, tasty ‘healthy’ cookies, that was until a few days ago. I was moaning about the fact that we don’t get Karlie’s Kookies over here when a lightbulb went on inside- surely the recipe must be online? And voila it was! A quick trip to Whole Foods and a hungry afternoon spent at the British Museum later I got out the mixing bowl and got to baking!
Ingredients:
2 cups almond flour (Whole Foods were out of stock so I subbed it for Rice flour)
1 cup gluten-free whole oats
1/2 teaspoon salt (Karlie uses Kosher Salt- maybe just for alliteration purposes??)
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon Xantham Gum
1/4 cup slivered almonds (Karlie suggests to lightly toast them for flavour- I was too hungry for this extra step though)
3/4 cup mini dark chocolate chips (yeahhh I went overboard on these and used more like 3 to 4 cups!)
1 cup olive oil
1/2 cup agave syrup
First, preheat your over to 150c and grease or line a baking tray (I used standard tin foil).
Next, mix all of your dry ingredients in a large mixing bowl (I used a wooden spoon), then add your liquid ingredients and paddle well until it resembles a normal cookie dough consistency.
Then just scoop out little balls and flatten them into cookie-esq shapes on your baking tray.
Karlie recommends baking for 8 minutes, however that didn’t seem quite enough so I did mine for 15 and they were perfect- gooey and crunchy!
I’d recommend baking yours until they’re nicely golden, yet still a little squidgy.
Then enjoy! I’ve already made two batches and am about to bake a third…I’m a little obsessed, but they’re guilt free treat and are much tastier and gentler on your waist line then a chocolate digestive 🙂
