"Ever get that fear that you can't shift the type that sticks around like something in your teeth?" Alas, unlike Arctic Monkeys I don't mean stupid hot guys. I'm talking about those awful cravings a lot of us get for something sweet and chewy... Something like a cookie for example. I've learned that it's very difficult to suppress these cravings, which is why I alternatively opt for a healthy version of them. Recently, I discovered supermodel Karlie Kloss' Kookies, made with gluten free oats and sweetened with agave, they're a heavenly treat that can be bought at The Milk Bar. Some sneaky bloggers decided to recreate the recipe and I happened to stumble upon a Anna Kemp's amazing take on the Kookies. Here are the ingredients taken from her blog post as well as the link... Enjoy!
http://www.annasavanna.com/2012/09/karlies-kookies-recipe.html
Ingredients for 8 large cookies:
2 cups almond flour
1 cup gluten-free whole oats
1/2 tsp salt
3/4 tsp baking soda
1/2 tsp xantham gum
1/4 cup slivered almonds
3/4 cup mini dark chocolate chips
1/2 cup olive oil
1/4 cup agave
1. First, preheat your oven to 300º and grease or line a baking tray with paper.
2. Lightly toast your almonds in a frypan.
3. Mix your dry ingredients gently with a wooden spoon or using a stand mixer on low speed
4. Add the liquid ingredients and paddle well until combined.
5. Scoop dough using an ice-cream scoop (they'll be too sticky to use your hands) and gently place them on the paper (you should have eight even sized scoops). Flatten each ball with the palm of your hand to make a 3 inch round.
6. Bake cookies for 20-25 minutes or until golden brown. Cool completely on the pan and before you inhale them share them with everyone you know. Trust me, you'll want to show them off!
If you have any left over (unlikely) you can store them in an airtight container in the fridge for a week.
http://www.annasavanna.com/2012/09/karlies-kookies-recipe.html
Ingredients for 8 large cookies:
2 cups almond flour
1 cup gluten-free whole oats
1/2 tsp salt
3/4 tsp baking soda
1/2 tsp xantham gum
1/4 cup slivered almonds
3/4 cup mini dark chocolate chips
1/2 cup olive oil
1/4 cup agave
1. First, preheat your oven to 300º and grease or line a baking tray with paper.
2. Lightly toast your almonds in a frypan.
3. Mix your dry ingredients gently with a wooden spoon or using a stand mixer on low speed
4. Add the liquid ingredients and paddle well until combined.
5. Scoop dough using an ice-cream scoop (they'll be too sticky to use your hands) and gently place them on the paper (you should have eight even sized scoops). Flatten each ball with the palm of your hand to make a 3 inch round.
6. Bake cookies for 20-25 minutes or until golden brown. Cool completely on the pan and before you inhale them share them with everyone you know. Trust me, you'll want to show them off!
If you have any left over (unlikely) you can store them in an airtight container in the fridge for a week.
The result: super chewy and filling cookies!