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Author Notes: Ever since tasting Momofuku Milk Bar's Karlie's Kookies I thought, "Why can't I make cookies that are somewhat guilt-free?" I think I have finally perfected a recipe that qualifies. This is an alteration of Karlie's Kookies from Momofuku Milk Bar, but I've definitely added my own spin to it. These can easily be gluten-free by using gluten-free oats instead of regular oats. The texture of these is perfectly moist and the flavor is rich!
*Note: my oven isn't up to par so that is why the timing has a large range* —Addie
- 2 cups almond flour (preferably not Bob's Red Mill)
- 1 cup dry oats
- 1/2 teaspoon salt
- 3/4 teaspoon baking soda
- 1/4 teaspoon xantham gum
- 1/4 cup unsweetened coconut flakes
- 1/4 cup unsalted dry roasted almonds, sliced
- 2 tablespoons coconut palm sugar
- 3 tablespoons vanilla flavored agave (or plain agave with dash of vanilla)
- 1/2 cup cacao chips
- 1/2 cup extra virgin olive oil
- Preheat the oven at 350 degrees Fahrenheit. Make sure it is organized so there is a rack in the middle for the tray of cookies. Put a sheet of parchment paper on a sheet pan.
- Mix the almond flour, oats, baking soda, salt, and xantham gum in a medium-large bowl. Next, add coconut flakes, coconut palm sugar, almonds, and cacao chips and mix well. Afterwards, add the olive oil and agave; mix until mixture is completely coated.
- The mixture might seem like it doesn't hold well, but that is okay. Form 9-10 clumps, because that is how they might appear, spacing each about 2 inches apart (they will expand in width much more than height). Place on the middle rack and bake for about 15-20 minutes, or until they have a golden-brown color. They might seem undercooked if you touch them but allowing them to cool up to 10 minutes will give them a nice texture that melts in your mouth!
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