Sunday, September 16, 2012


All over the internet, fashion types have been raving about Fashion's Night Out (FNO) - an after hours shopping extravaganza that allows folks the chance to boutique hop, eat, drink and dance - all in the name of boosting the economy. One of the highlights of FNO was model Karlie Kloss's super healthy gluten, sugar and dairy free chocolate cookies, a collaboration with Momofuku Milk Bar chef and owner Christina Tosi.
At $5 a pop they were no cheap eat, but were well worth the cost, with proceeds going towards FEED, a foundation aimed at combating world hunger. Suffice to say, they were guilt-free in every sense of the word. I managed to stumble across a recipe for these goodies and couldn't wait to bake a batch myself. I must admit, I wasn't expecting them to taste that great, given how incredibly healthy they were but let me tell you: these cookies are a TASTE EXPLOSION. I consider them the very best cookies I have ever made or tasted and I implore you to try them for yourself. Here's how you can recreate them at home:

Ingredients for 8 large cookies:

2 cups almond flour 
1 cup gluten-free whole oats 
1/2 tsp salt 
3/4 tsp baking soda 
1/2 tsp xantham gum
1/4 cup slivered almonds
3/4 cup mini dark chocolate chips 
1/2 cup olive oil 
1/4 cup agave 

1. First, preheat your oven to 300ยบ and grease or line a baking tray with paper. 
2. Lightly toast your almonds in a frypan.
3. Mix your dry ingredients gently with a wooden spoon or using a stand mixer on low speed
4. Add the liquid ingredients and paddle well until combined.
5. Scoop dough using an ice-cream scoop (they'll be too sticky to use your hands) and gently place them on the paper (you should have eight even sized scoops). Flatten each ball with the palm of your hand to make a 3 inch round.
6. Bake cookies for 20-25 minutes or until golden brown. Cool completely on the pan and before you inhale them share them with everyone you know. Trust me, you'll want to show them off! 
If you have any left over (unlikely) you can store them in an airtight container in the fridge for a week.


  1. They look scrummy, and the brown paper is the most adorable touch!!!


  2. this recipe looks like a decent alternative, though, admittedly, giving up my dairy is really tough!

  3. Is the degrees on the oven in Fahrenheit or Celsius? I live in Sweden and we dont even have up to 300 on our ovens, just 275 :( but we mesure in Celsius...

    1. As many of my readers are from the US, I decided to use fahrenheit but in celcius it would be approximately 150 degrees celcius! My oven is also celcius so I should have put both measurements on the recipe!

  4. If I take regular whole oats (with gluten) and skip the xanthan, will it be kind of the same, you think?

    1. I suppose you could try skipping the xantham. I don't always follow recipes as they are set out!
      I actually used regular oats as many gluten intolerant people can tolerate them. The issue with gluten and oats is that if you CAN tolerate oats, you might find yourself eating oats that have been contaminated by wheat or other grains in either the growing, processing or transportation process.

  5. how many calories are in these?

  6. I did a quick calorie count using an online calorie counter gizmo for cooking - you tell it the ingredients and serving, it tells you the nutritional information. I made 16 cookies from the above recipe (although I found it a bit dry so added more agave. I also used all purpose gluten free flour rather than almond flour) and each one clocks in at about 130 calories. Mainly the olive oil. Because I added more agave I reckon this recipe is around 115ish per cookie for 16 cookies. Yum!

  7. I watched some video where Karlie makes those cookies and she also adds some vanilla. Should I add vanilla or not?


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