Supermodel Karlie Kloss's New Coco Kookie Recipe

Julia Bainbridge
·Food Editor
Updated
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Model Karlie Kloss (left) and baker Christina Tosi (right) outside New York City’s Milk Bar. Photo: Christina Tosi/Instagram

Two favorites of the food and fashion worlds—supermodel Karlie Kloss and James Beard award-winning Milk Bar chef Christina Tosi—have been whipping up cookies together for two years. Tasty, philanthropic cookies, that is: Proceeds from the sales of their baked goods, called Karlie’s Kookies, have benefitted Fashion’s Night Out and FEED. This week, the duo debut both a new cookie and a new recipient of their sweet sales. The Coco Kookie, named for Coco Chanel, will help support emerging fashion designers.

Here’s how it works: Starting today, you can buy the wheat-free, maple-and-pecan-flavored Coco Kookie at all six Milk Bar locations or online at milkbarstore.com. They cost $3.33 each (or $22 for half a dozen), and a portion of their proceeds will go to the Council of Fashion Designers of America’s “Visiting Designer Program,” which pairs fashion industry mentors with fashion students. You are helping shape young minds! By buying cookies!

You can also make a batch of Coco Kookies at home, because we got ahold of the recipe. If you do, tell Karlie and Christina about it by sharing a photo of the gluten-free goods on Instagram. And then tell us how it went!

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Coco Kookie
Makes 12

1 ¾ cups almond flour
½ cup Cup 4 Cup gluten-free flour blend
½ tsp. baking powder
½ tsp. cornstarch
1 tsp. salt
½ tsp. cinnamon
¼ cup coconut flakes
½ cup pecans, toasted and roughly chopped
1 ½ cups high-qualitymaple syrup (Grade A or higher)
½ tsp. vanilla extract
1 tsp. maple extract

Preheat oven to 325 degrees F. Line a sheet tray with parchment paper.

Place the first 8 ingredients in the bowl of a standing mixer. Combine on low speed Meanwhile, in a separate bowl, combine maple syrup, vanilla extract, and maple extract. Slowly add the wet ingredients to the dry and mix until just incorporated. Batter will be very wet.

Scoop into 12 small balls, flatten into discs, and refrigerate for at least 1 hour. Bake for 9 minutes, then turn the sheet tray around and bake for another 9 minutes, or until golden brown.

Cool on the baking tray at room temperature of flash-cool in the fridge or freezer if you’re in a hurry to serve Kookies!

Get to know Christina Tosi:
Women in Food to Know Right Now
Tosi Takes on Peeps
Tosi’s Pumpkin Dog Biscuit Recipe