A delicious way to use up extra egg yolks – these Paleo-friendly chocolate egg yolk cookies will leave you wanting more!
It’s the age-old baking question. What do you do with leftover egg yolks? Or egg whites? Egg whites aren’t usually a problem to use up in our house – simply make Grant’s all-time favorite chocolate crackle cookies. End of story. Or make an omelette with just the egg whites – although in most cases, these turn out to be scrambled eggs for me! But when you make something like an Angel Food Cake, or a pavlova (Henry’s specialty with Poppa), what do you do with the leftover egg yolks? Previously I’ve made a cream pie to put into a (usually) chocolate peanut butter cream pie. But this time I wanted to do something else. And something a little bit healthier. Enter these egg yolk cookies.
I had previously attempted to make some gluten-free cinnamon buns (my nemesis), which called for 6 egg whites. And hence I was left with 6 egg yolks. So I did some searching on the net and found so many options for using egg yolks in custards, or carbonara sauces, but none really took my fancy. And then I saw the magic word … cookies. Now this recipe originally comes from food.com but I adapted it quite significantly, because that’s what I do!
The original recipe uses ‘normal’ ingredients, such as all purpose flour, sugar, butter, etc, so I made it into a Paleo-friendly recipe to suit my ever-growing list of dietary restrictions. And I loved it. Using ghee instead of butter gives these cookies a seriously unique taste. I’ve tried it with coconut oil and it just didn’t work as well. I realize that a cup of ghee is quite a lot, but if you don’t have 6 egg yolks, you can always halve the recipe and only use 1/2 cup of ghee. Either way, give these chocolate egg yolk cookies a go and let me know what you think in the comments below!
Chocolate egg yolk cookies
(Paleo, gluten-free, dairy-free, no refined sugar)
Ingredients
- 1 cup ghee
- 1 cup maple syrup
- 6 egg yolks or 3 whole eggs
- 2 cups almond flour
- 1/2 cup tapioca flour
- 1 tsp baking soda
- 1 tsp cream of tartar
- 1 tsp vanilla extract
- 1/4 cup cocoa
- 1/2 cup choc chips
Instructions
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Preheat oven at 350F and prepare two baking trays with parchment paper.
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Cream ghee and maple syrup together until well combined.
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Beat egg yolks separately and add vanilla extract. Add to the ghee and maple syrup mixture and combine well.
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In a separate bowl, combine the dry ingredients together (both flours, cocoa, baking soda, cream of tartar).
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Add dry ingredients to the wet mixture and combine well.
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Drop by table-spoonfuls onto the prepared baking trays, allowing room for the cookies to spread.
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Bake for 8-10 minutes, until the desired level of crispiness has been reached.
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Allow to cool before moving to cooling racks.
