Peanut butter egg yolk chocolate chip cookies
Prep Time
10 mins
Cook Time
20 mins

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

  • 1/2 cup crunchy peanut butter
  • 1/2 cup maple syrup
  • 4 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 dairy-free choc chips
  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 peanut butter and maple syrup mixture and combine well.

  4. In a separate bowl, combine the dry ingredients together (both flours, baking soda, cream of tartar).

  5. Add dry ingredients to the wet mixture and combine well.  Fold in the chocolate chips until well dispersed.

  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.