A tasty way to use up leftover egg yolks – these peanut butter egg yolk chocolate chip cookies are seriously addictive!

A tasty way to use up leftover egg yolks - these peanut butter egg yolk chocolate chip cookies are seriously addictive! #peanutbutter

What do you do with leftover egg yolks?  Do you make them into ice cream?  Or maybe into a cream pie filling?  Or make them into cookies?  And how can you incorporate one of the world’s greatest food groups (i.e. peanut butter) into whatever you make?

Welcome to my brain … I had some leftover egg yolks from making chocolate crackle cookies (again!) and thought I’d capitalize on my yummy chocolate egg yolk cookies, with a twist.  You see, those chocolate cookies use ghee as the fat and not everyone has access, or wants to pay for ghee.  But most people are able to get their hands on peanut butter … and often have at least one jar of peanut butter (thanks Crazy Richards!) in the pantry already.  Confession – I can’t remember the last time I just had one jar of peanut butter in our cupboard – they seem to multiply all the time!

So I thought I’d try making the cookies with various substitutions, and voila!  A new recipe for peanut butter egg yolk chocolate chip cookies was born.  Now these have that real peanut butter cookie taste, which I love.  And they go perfectly with any ice cream you have lying around because they turn out so flat!  My recommendation is with chocolate peanut butter ice cream, but I may be slightly biased!

Here you go – these peanut butter egg yolk chocolate chip cookies are an awesome way to help with those leftover egg yolks.  It’s a mouthful of a title, and they go very easily into your mouth as well!

Peanut butter choc chip egg yolk cookies
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Peanut butter egg yolk chocolate chip cookies

(Gluten-free, dairy-free, no refined sugar)

Prep Time 10 minutes
Cook Time 20 minutes

Ingredients

  • 1/2 cup crunchy peanut butter
  • 1/2 cup honey
  • 3 egg yolks
  • 1 cups almond flour
  • 1/4 cup tapioca flour
  • 1/2 tsp baking soda
  • 1/2 tsp cream of tartar
  • 1/2 tsp vanilla extract
  • 1/4 cup mini choc chips

Instructions

  1. Preheat oven at 350F and prepare two baking trays with parchment paper.
  2. Cream peanut butter and maple syrup together until well combined.

  3. Beat egg yolks separately and add vanilla extract. Add to the ghee and maple syrup mixture and combine well.
  4. In a separate bowl, combine the dry ingredients together (both flours, cocoa, baking soda, cream of tartar).
  5. Add dry ingredients to the wet mixture and combine well.
  6. Drop by table-spoonfuls onto the prepared baking trays, allowing room for the cookies to spread.
  7. Bake for 8-10 minutes, until the desired level of crispiness has been reached.
  8. Allow to cool before moving to cooling racks.

A tasty way to use up leftover egg yolks - these peanut butter egg yolk chocolate chip cookies are seriously addictive! #peanutbutter