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Yield
12 cookies

As co-founders of Cherry Bombe, a biannual magazine dedicated to women and food launched in 2013, fashion publishing vets Kerry Diamond and Claudia Wu swap cooking tips with Top Chef host Padma Lakshmi and vegan-baking entrepreneur Karlie Kloss on the regular. Their first cookbook, appropriately titled Cherry Bombe: The Cookbook ($22; amazon.com), is a compilation of their friends’ favorite recipes, including Kloss’s update of her grandma’s gingersnaps.

Get to know Diamond and Wu below, and keep scrolling for the secret ingredients in Kloss's favorite kookies.

IDEAL FALL MENU...

Wu: “A colorful salad, branzino, and coconut cake served with canned wine.”

PLAYLIST PICKS...

Diamond: “Anything by Bebel Gilberto or Sade. I prefer loungy music when I eat.”

VISUAL APPROACH...

Wu: “Plain, unscented candles that don’t overwhelm the smell of the meal. Edible flowers also help make any dish look amazing.”

DREAM DINNER GUEST...

Diamond: “Michelle Obama. She was a great First Lady. I love how she focused on nutrition, and her sense of style is incredible.”

RELATED: Karlie Kloss Has Come So Far Since Her First NYFW Runway 10 Years Ago

Courtesy Cherrybombe

For more stories like this, pick up the October issue of InStyle, available on newsstands, on Amazon, and for digital download Sept. 15.

How to Make It

Preheat the oven to 350°F. Line two baking sheets with parchment paper.
In a large bowl, whisk together the oat flour, almond flour, coconut sugar, cinnamon, ginger, baking powder, baking soda, nutmeg, cloves, and salt.
Add the coconut oil, molasses, and vanilla and mix together with your hands or a wooden spoon until a moist dough ball forms.
Divide the dough into quarters, then divide again into quarters to make 16 pieces total. Roll each piece gently into a ball and place on the baking sheets. Bake for 8 minutes. Remove from the oven and let cool on a wire rack for 10-15 minutes.

Cookbook Source

Cherry Bombe: The Cookbook

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