This recipe comes from Victoria’s Secret supermodel KK. It is gluten-free and dairy-free, yet incredibly crispy and fragrant, earning a top ranking among personal cookie favorites. The only downside is the slightly expensive ingredients. However, with this composition and ratio of oil to sugar, it is evident that supermodels indulge with great freedom.
Ingredients: 225g almond flour, 85g quick oats, 28g almond slices, 100g 70% high-temperature resistant dark chocolate chips, 1g cornstarch, 2g baking soda, 2g salt, 70/80g agave syrup or honey, 80g olive oil, and a suitable amount of vanilla extract. This is the cookie recipe from Victoria’s Secret supermodel KK! Mix olive oil, liquid honey (or agave syrup as per the original), and vanilla extract until well combined. Then, weigh and add all dry ingredients, mixing thoroughly. The mixture should look like this. Divide the dough into evenly sized cookie balls, place them on a baking tray lined with parchment paper, and gently press to shape. Note that the water absorption of different oats varies. If the dough appears too crumbly, wear non-stick gloves and press it together. The shape can be casual. Preheat the oven to 160°C and bake for 14-16 minutes, depending on cookie size and thickness. Monitor the browning process; the edges should be light brown, not burnt. Remove from the oven and let cool. The cookies are extremely fragrant and crispy, with an excellent texture. One cookie is truly enough to satisfy.
