April 6, 2015


Have you heard about Karlie’s Kookies? And what about „The Perfect 10 Kookie“created by tall supermodel („cookie monster“as she calls herself) Karlie Kloss and Momofuku Milk Bar genius Christina Tosi? Well, now you have.

These cookies are dairy-free, gluten-free and sweetened with agave, made with all natural ingredients. I know what you’re thinking: No milk, no eggs and no sugar?! How could this be tasty?
I assure you that PERFECT 10 KOOKIES are delicious as well as nutritious and are perfect for breakfast (ehm, for ANY TIME actually). They are nothing but fantastic. I mean, really fantastic - 100% GOOD! If you didn’t tell me, I would have no idea that they are dairy-free and gluten-free. I was blown away by these cookies kookies!

However they are not that cheap to make because they’re full of almond flour and almonds, but I simply changed the amount of ingredients a little and it turned out great as well as much more manageable in terms of cost.

Would I make these again? An absolute one hundred percent YES! And you know what? These cookies taste like homemade granola only with just enough liquid to bake into cookie shapes; so GET READY GRANOLA FANS AND BAKE BAKE BAKE!

I’m currently grieving the fact that I only have one. cookie. left. And I baked them yesterday! Whoooops.

Don't forget to taste the dough from the bowl - just like Karlie did!


makes 8 cookies

  • 1 cups almond flour (1/2 almond flour and 1/2 oat flour works well too)
  • 1/2 cup gluten-free whole oats
  • pinch of salt
  • 1/2 tsp baking soda
  • 1/4 tsp xantham gum or cornstarch
  • handful of (slivered) almonds (ca. 1/6 cup)
  • 1/3 cup mini dark chocolate chips
  • 1/4 cup olive oil
  • 3 tbsp agave

  1. First, preheat your oven to 180ºC and line a baking tray with paper.
  2. You can either lightly toast your almonds in a frying pan or skip this step.
  3. In a bowl mix all dry ingredients gently with a spoon.
  4. Add the liquid ingredients and stir well until combined.
  5. Scoop dough using an ice-cream scoop or a spoon and gently place them on the paper (you should have around seven even sized scoops). Flatten each ball with the palm of your hand to make a 3 inch round.*
  6. Bake cookies for 10-20 minutes or until golden brown.
  7. Let cool completely on the baking tray. (DON’T SKIP THIS STEP! If you try eating this cookie while still warm, it will fall apart in your hands. So, patience, please – even if it’s hard…)
  8. Ta-daaaa!

* These cookies are crumbly. You will think you’ve messed up when you scoop them onto the cookie sheet (as they are very brittle at the beginning), but you haven’t! Just give them a good shape before you put them in the oven and they'll bake into a perfect cookie – I promise!


  1. Does one cup of oat flour work too? And does it work out exchanging the slivered almonds with some coconut?

    1. Yes, I'd say one cup of oat flour works just fine! I'm not sure about the coconut though...but if you try it, let me know how it went!! :)


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