- Serves 9-10
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
almond flour (preferably not Bob's Red Mill)
unsweetened coconut flakes
unsalted dry roasted almonds, sliced
coconut palm sugar
vanilla flavored agave (or plain agave with dash of vanilla)
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!