As many of you know I love baking.
I really enjoy the process of baking. It’s therapeutic to me. I love mixing things together and I love serving whatever it is I have made to my husband, Luke. With that being said, I don’t usually cook with any sugar, white flour, or your “normal” baking ingredients. I like to cook and bake with healthy alternatives. Many people assume this means you can forget about any sweet taste or delicious desserts which is simply not the case! The dark chocolate chips and agave make for a surprisingly sweet cookie and the perfect grab and go breakfast. (Yes, cookies for breakfast!) These cookies are inspired by Karlie Kloss and her Perfect 10 Kookie sold at Momofuku Milk Bar (one of my regular stops while living in NYC.)
The Perfect 10 Kookie
(makes 12 kookies)
2 cups almond flour (You can make your own with a food processor–it’s pricey to buy already ground.)
1 cup whole oats*
½ tsp. kosher salt
½ tsp. baking powder
¼ tsp. baking soda
½ tsp. Cornstarch*
¼ cup slivered almonds, lightly toasted
¾ cup mini dark chocolate chips
½ cup olive oil
¼ cup agave
*To stay true to the original recipe: Use gluten free oats and swap the cornstarch for Xanthan Gum.
Heat the oven to 325º.
Mix the dry ingredients together in a bowl (you can use a mixer if you prefer).
Add the liquid ingredients and paddle until well combined.
Scoop cookies firmly with a 2¼-inch ice cream scoop onto a parchment-lined sheet pan ( love using one of my Silpats for this part. Flatten each mound of cookie dough fully with the palm of your hand into a 3-inch round.
Bake cookies for 10-12 minutes or until golden brown. Cool completely on the pan. Store in an airtight container in the fridge, or eat right away ;).