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RECIPE: Perfect 10 Cookie


Here’s the recipe for Christina Tosi & Karlie Kloss’s Perfect 10 Kookie.

(We’re gonna go ahead and call it a “cookie” from here on out.) The photo is from the day we did the workout video shoot. Whenever we were resetting cameras, Karlie threw on a hairnet and some gloves and pitched in at the bakery, making cookies, keeping busy.

She was easy-going, totally positive and super helpful, a gross set of attributes to pile on top of a person who’s already doing good work for charity (proceeds from these cookies benefit kids) and is, you know, a Victoria’s Secret supermodel. She ruled.

I had to test this recipe when my wife—the baker in the family—was at work, which meant I had to make cookies, a task far outside my culinary purview. After submitting myself to such labors, I can solemnly attest that these cookies—which, mathematically, are as healthy as anything this tasty can be—are embarrassingly easy to conjure.  


Perfect 10 Kookie
Makes ~24 cookies

7 C         almond flour        (794 g)
4¼  C        gluten-free oats    (397 g)
scant 1 t    kosher salt        (8 g)
1 T        cornstarch        (8 g)
½ t        baking soda        (4 g)
1½ t        baking powder    (8 g)             
1 C        slivered almonds    (97 g)
1½ C        mini chocolate chips    (254 g)
1½ C        olive oil        (282 g)
1 C        agave            (248 g)
1/4 C        vanilla extract    (32 g)

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.

A few notes on this recipe.
a. Yes, you can totally use a stand mixer for step one. There’s no gluten in the dough, so there’s not a chance you could even overmix it!
b.  On the ingredients: if you can’t find almond flour, you can order it from or, if you’re the DIY type, just grind down a big batch of slivered, blanched almonds in your food processor. Gluten-free oats: health food/hippy/yuppie food stores & Amazon all have ‘em. If you don’t have agave and/or are an adorable anthropomorphic bear, feel free to substitute honey – it changes the cookies a bit, but in a good way. Finally, get the Valrhona-brand mini chocolate chips. They make a difference!

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    Love this recipe!
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February 8, 2013   |   116 notes