homemade karlie’s kookies (made even healthier)

Hello hello! I recently remembered that not only does Karlie kode, but Karlie kooks… kookies. (Work with me here.)

Karlie Kloss kollaborated (not sorry) with Milk Bar back in 2015 on Karlie’s Kookies, now known as Milk Bar Perfect 10 cookies.

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These vegan, gluten-free cookies are filled with healthy ingredients – and a shit ton of olive oil. Perfectly fine when you’re a gorgeous, lanky 6’2″ supermodel, less fine when you’re a chubby 5’7″ suburban office-working mom.

The recipe for these came courtesy of an American Express promotion a while back – check out the original Karlie’s Kookies recipe here. While I could order these from Milk Bar directly, I wanted to see if I could make these bad boys a little healthier, and hallelujah, it worked!

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These healthier Karlie’s Kookies are an excellent little finisher when you just want a little something sweet for a snack, for breakfast, or after dinner. Keep in mind: These are just slightly sweet, thanks to the agave nectar. I’m trying to cut way back on refined sugar, and these hit the spot perfectly.

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I can’t promise they’ll make you look like a supermodel, but they’ll make you feel pretty great.

Homemade Healthier Milk Bar Perfect 10 Cookies
I got 43 cookies out of these; I purposely made them slightly bigger than a silver dollar, and they’re 73 calories each. If you hate raisins (rude), sub 1/2 cup mini chocolate chips.

You’ll need:

  • 16 ounces Bob’s Red Mill finely milled almond flour (one bag)
  • 13 ounces unsweetened applesauce (I used four of the little squeezy pouches my kid takes for lunch
  • 1/2 cup Enjoy Life mini chocolate chips
  • 1/4 cup slivered almonds
  • 1/2 cup agave nectar
  • 1.5 t cornstarch (I only had potato starch and that worked fine)
  • 1/4 t baking soda
  • 1T vanilla (you could do 1.5 t. I like my baked good vanilla-y.)
  • 1 t baking powder
  • 1/2 t kosher salt
  • 2/3 cup raisins
  1. Preheat your oven to 325 degrees.
  2. Mix your dry ingredients together in a large bowl. In a second bowl, mix your wet ingredients.
  3. Make a well in your dry ingredients and pour your wet ingredients there. Mix with your Kitchen Aid paddle, a wooden spoon, or your (clean) hands. If you find that this is a little too dry, add two more tablespoons of applesauce, but this will be a thick dough.
  4. Scoop onto a baking sheet and press down on each cookie lightly; they don’t spread, so you’ll want to make sure to press them down so they bake.
  5. Bake for 17-20 minutes until golden brown on the edges, and hard but not crumbling. Let cool on a wire rack before stuffing into your face.

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