For those of us who observe #NationalCookieDay (Dec. 4) every day of the year, it’s important to have 365 options.
The gluten-free, dairy-free, nut-free treat was developed by the supermodel and Milk Bar owner and founder Christina Tosi and a portion of proceeds from the sale of the cookies ($25 for a tin of six) goes to Cookies for Kids Cancer, a non-profit organization committed to raising funds for research to develop new, improved treatments for pediatric cancer.
The women, who’ve collaborated on three other flavors of cookies for Milk Bar, reminisced about Christmases past when they created the recipe that calls for crisped rice cereal, clove, agave and took them a year to finish.
“We dug deep into our food memories and the favorite holiday cookie stories of our childhood,” Tosi tells Food & Wine. “My grandma used to make a dense and hearty oatmeal cookie with a pinch of cinnamon and some puffed rice. Karlie’s ‘gram’ used to make a spicy, gingersnap-esque treat this time of year, too! We bounced around the kitchen together and decided to merge the two recipes—out came the Rice & Spice. It’s like the granola bar meets the ultimate ginger snap.”
The cookie (which we tried on Saturday at Cookies for Kids Cancer’s Family Fun Day in New York City sponsored by Babyganics) reminds us of a Clif Bar but with a gingery kick — the healthy feel, is all Kloss, according to Tosi. “Karlie comes at it from a health-conscious viewpoint. For me, they have to taste good,” she explains.
When it comes to cookie creation, these two have a system. “We make the ceremonial first batch together,” Tosi tells Food & Wine. “Karlie does the mixing and then we eat the cookie dough. She runs around the kitchen giving people handfuls of dough to taste; it’s wonderful.”