“But what will you do with these….?”

I love making flour-less chocolate cake but if I don’t have egg whites and use whole eggs, I’m left with yolks which I don’t want to waste. So, I started looking around and discovered a nifty little recipe for egg yolk chocolate chip cookies. Of course, the recipe called for butter, sugar and all purpose flour, so a little revamping was required.

Here’s the recipe the kids and I reworked. Great little dessert bites for when you need just a little lift.

Gluten, Dairy Free Egg Yolk Chocolate Chip Cookies

Ingredients:

6 egg yolks

1 tsp gluten free vanilla

1/2 cup soy free vegan butter

1/2 cup Truvia stevia-sugar blend

2 1/2 cup King Arthur whole grain gluten free flour blend

1 1/2 tsp baking soda

1 tsp cream of tartar

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1 cup Enjoy Life mini chocolate chips

Baking Instructions:

1. Preheat the oven to 350 degrees.
2. Whisk together the egg yolks with the vanilla. Set aside.
3. In a mixer, beat the vegan butter until smooth. Add the Truvia blend and mix well.
4. Add the egg yolks to the butter mixture and combine until smooth.
5. Blend together the flour, baking soda, cream of tartar, cinnamon and nutmeg. Add to the wet ingredients and blend well until combined.
6. Add the mini chocolate chips.
7. Line cookie sheets with parchment paper. Form batter into balls using level tablespoons of batter.
8. Place formed cookie batter balls one inch apart on the cookie sheet and flatten each ball.
9. Bake for about eight minutes, turning the cookie sheet halfway through the cooking time, until cookies are puffed and golden and firm to the touch.
10. Let the cookies sit on the pan for two minutes before removing to a wire cooling rack to cool.