You guys, I won’t lie to you – I’ve been downing these cookies for more than just breakfast for almost a week now. The fact is that they are seriously delicious, but also pretty healthy too. Granted, there are no veggies to boast in, no fresh fruit to proudly show off, but friends? There’s chocolate. And I really don’t think there needs to be any more explaining.
See, the magic of these cookies is that they taste amazing, and the texture is OUTSTANDING. It’s like a flaky layered cookie with all of the sliced almonds and chopped chocolate. Hot, cold, whatever – I’ll take ’em any way I can get ’em!
Here’s the deal: it’s not my recipe. These are actually the famous Karlie’s Perfect 10 Kookies by Momofuku Milk Bar using this recipe from Skinny Vanilla. I follow the recipe almost exactly with a few small changes:
- I also use regular rolled oats (i.e. not certified gluten free). Thankfully I don’t have to, but if you need ’em gluten free? Make sure you get the right oats.
- I use sliced almonds instead of slivered – still toasted though! – because I like the texture better. Still crunchy, just not too much so. Also, toasted unsweetened flaked coconut is great here too – just make sure you get the thicker flakes if you can.
- I’ve been using 85% cacao chocolate bars, chopped, instead of the chocolate chips. All the chocolate flavor, a little less sugar. If you do a bar, I use a full bar (3.5 ounces I think?).
- I’ve been using melted coconut oil – I love the flavor and texture, but have also the olive oil that the recipe calls for. You’re good either way!
- The recipe calls for agave, I use local raw honey. Use what you like – I just am a fan of honey over agave.
So now that I’ve typed it all out that sounds like a lot of changes, but the reality is that the quantities are spot-on and so are the directions. The cookie dough is a bit crumbly but just smash it together and the baking process will work out the kinks. I let mine cool completely and then store in the fridge (I try to hide them behind other things but it never works). They’re ready to go in the morning, one of our busiest times, and go perfectly with hot black coffee!
I hope you guys make these beauties and enjoy them – I know I certainly have!