Here’s the recipe for Christina Tosi & Karlie Kloss’s Perfect 10 Kookie. (We’re gonna go ahead and call it a “cookie” from here on out.) The photo is from the day we did the workout video shoot. Whenever we were resetting cameras, Karlie threw on a hairnet and some gloves and pitched in at the bakery, making cookies, keeping busy.
She was easy-going, totally positive and super helpful, a gross set of attributes to pile on top of a person who’s already doing good work for charity (proceeds from these cookies benefit kids) and is, you know, a Victoria’s Secret supermodel. She ruled.
I had to test this recipe when my wife—the baker in the family—was at work, which meant I had to make cookies, a task far outside my culinary purview. After submitting myself to such labors, I can solemnly attest that these cookies—which, mathematically, are as healthy as anything this tasty can be—are embarrassingly easy to conjure. —Peter Meehan
- 7 C (794 g) almond flour
- 4 1/4 C (397 g) gluten-free oats
- 1 T kosher salt
- 1 T cornstarch
- 1/2 t baking soda
- 2 t baking powder
- 1 C (97 g) slivered almonds
- 1 1/2 C (254 g) mini chocolate chips
- 1 1/2 C (282 g) olive oil
- 1 C (248 g) agave
- 3 T vanilla extract
If you can’t find almond flour, you can order it or, if you’re the DIY type, just grind down a big batch of slivered, blanched almonds in your food processor. Gluten-free oats: health food/hippy/yuppie food stores & Amazon all have ‘em. If you don’t have agave and/or are an adorable anthropomorphic bear, feel free to substitute honey—it changes the cookies a bit, but in a good way. Finally, get the Valrhona-brand mini chocolate chips. They make a difference!
Heat the oven to 325°F.
Combine the dry ingredients in a large mixing bowl and stir well. Whisk together the wet ingredients in a smaller bowl. Dig out a well in the middle of the dry stuff, pour in the wet stuff, and get to mixing with a rubber spatula, mixing the dough until it is recognizably cookie dough-ish. Eat some, because there’s no eggs in there to worry about, and because you won’t be able to stop yourself.
Use an ice cream scooper (or a measuring cup; either should be about ¼ C by volume) to scoop dough out on to Silpat-lined sheet pans. Press the dough balls into flat rounds a little less than a half-inch thick.
Alternately, dump the whole mess of dough out onto a clean counter and roll it into a half-inch-thick sheet, then cut out cookies with a ring mold–they should be about 2- to 2 1/2-inches wide. Transfer them to lined sheet pans.
Bake the cookies for 12 minutes in a conventional home oven–a gas-fired oven that lights from below, or an electric oven with those glowing orange coils. If you’ve got a convection oven, try them at 315°F for 6 or so minutes. Either way, you’re looking for cookies that are ever so slightly browned around the edges. Remove the sheet from the oven and let the cookies cool on them–they will still be soft and fragile when they come out of the oven.