Last year, I made traditional chocolate chip cookies with a twist: using spent grains leftover from beer brewing. This time around, I chose… chocolate chip cookies 😉 but added a different twist: they are vegan, gluten, and refined sugar-free.
My inspiration came from Brooklyn bakeshop, Momofuku Milk Bar’s “kookie” collaboration with supermodel Karlie Kloss.
Karlie’s Perfect 10 Kookies made their debut at (the departed) Fashion’s Night Out in 2012. These tasty cookies help raise money for Hurricane Sandy victims, and promote healthy eating habits.
Since my cookie swap cohorts do not live in the New York City area, I thought a slice of the Big Apple would be perfect for this year’s swap.
I pretty much used the recipe from Lucky Peach (Momofuku owner, David Chang’s culinary magazine) verbatim, because I wanted to stay true to the original flavors, and I have to say I think the homemade version rivals the ones we tasted in store. My only recommendation would be to cut the recipe in half – it makes far more than the suggested 24.
Like the recipe stated, I did try the raw cookie dough, and was pleased with the taste. So, if you have a craving for cookies and don’t wan’t to bake (and want to avoid salmonella), this safely raw version is a perfect solution.
I packaged the cookies with a little holiday snow, a note, and a flier from the bakery (with its address). In the note, I told the ladies that my sources tell me that when you eat these cookies, you will look like a perfect ten. Here’s hoping…
Perfect 10 Kookies
Adapted from Lucky Peach
Makes ~24 large cookies (or many, many small)
- 7 cups almond flour
- 4¼ cups gluten-free oats
- 1 tsp. kosher salt
- 1 tbsp. cornstarch
- ½ tsp. baking soda
- 1½ tsp. baking powder
- 1 cup slivered almonds
- 1½ cups chocolate chips
- 1½ cups olive oil
- 1 cup agave nectar
- 1/4 cup vanilla extract
1. Heat the oven to 325°F.
2. Combine the dry ingredients in a large mixing bowl and stir well. Whisk together the wet ingredients in a smaller bowl. Dig out a well in the middle of the dry stuff, pour in the wet stuff, and get to mixing with a rubber spatula, mixing the dough until it is recognizably cookie dough-ish. Eat some, because there’s no eggs in there to worry about, and because you won’t be able to stop yourself.
3. a. Use an ice cream scooper (or a measuring cup; either should be about ¼ C by volume) to scoop dough out on to Silpat-lined sheet pans. Press the dough balls into flat rounds a little less than a half-inch thick.
b. Alternately, dump the whole mess of dough out onto a clean counter and roll it into a half-inch-thick sheet, then cut out cookies with a ring mold – they should be about 2- to 2½-inches wide. Transfer them to lined sheet pans.
4. Bake the cookies for 12 minutes in a conventional home oven – a gas-fired oven that lights from below, or an electric oven with those glowing orange coils. If you’ve got a convection oven, try them at 315°F for 6 or so minutes. Either way, you’re looking for cookies that are ever so slightly browned around the edges. Remove the sheet from the oven and let the cookies cool on them – they will still be soft and fragile when they come out of the oven.