If you were to play word association with “dessert,” the term “supermodel” probably wouldn’t immediately come to mind. But since 2012, Karlie Kloss has been collaborating with Milk Bar’s Christina Tosi to create some seriously mouthwatering (and surprisingly healthy) baked goods. The pair’s most recent offering is the Karlie’s Kookies Coco Kookie, a gluten-free cookie that’s deliciously addictive and also perfectly festive (looking at you, cinnamon and maple syrup) for this time of year. Bonus: It accommodates almost any restrictive diet, so if there’s a Celiac at your Thanksgiving table, you’ll have something to offer them other than cranberry sauce.
You can buy the cookies, which benefit the CFDA Foundation’s Educational Initiatives, at Milk Bar stores or order them online at milkbarstore.com. Or if you’re feeling a little Betty Crocker, you can whip up a batch yourself at home because we’ve got the recipe! Here it is:
Karlie’s Kookies Coco Kookie
1 3/4 cup almond flour
1/2 cup Cup 4 Cup flour blend
1/2 tsp baking powder
1/2 tsp cornstarch
1 tsp salt
1/2 tsp cinnamon
1/4 cup coconut flakes
1/2 cup pecans, toasted
1 1/2 cup maple syrup
1/2 tsp vanilla extract
1 tsp maple extract
1. Heat oven to 325 degrees. Line a baking sheet with parchment paper.
2. Place all the dry ingredients in the bowl of a mixer. Mix on low until all the ingredients are dispersed evenly.
3. On low speed, slowly stream in the wet ingredients. The batter will be very wet.
4. Scoop into 12 small balls, flatten with your hand, and refrigerate for at least one hour before baking.
5. Bake for nine minutes or until golden brown.
6. Cool on the baking sheet at room temperature or flash-cool in the fridge or freezer if you’re in a hurry (which you obviously will be, because yum).
__Makes:__12 cookies (sorry, “kookies”)
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