These gluten free egg yolk cookies are the perfect combination of firm edges and a soft in the center.
I recently made a gluten free angel food cake. I will share the recipe after I test it a few more times.
Angel food cake is delicious. The only problem is that it contains a lot of egg whites and no egg yolks, which means you end up with a lot of egg yolks.
I don’t like to waste food, so I like to find ways to use the yolks up.
This gluten free egg yolk cookie recipe results from needing to use up egg yolks.
These gluten free egg yolk cookies turned out great. They are my new favorite way to use up egg yolks.
They are firm and a bit crisp on the edges and soft in the middle. They are the perfect combination of both crispy and soft.
Ingredients
This gluten free cookie recipe is easy and delicious.
- butter
- brown sugar
- yolks
- vanilla extract
- Bob’s Red Mill 1 to 1 Gluten Free Flour Blend, other recipes may work, but they have not been tested
- salt
- baking powder
- gluten free chocolate chips, I used semi-sweet chocolate chips, but milk chocolate or dark chocolate would be delicious too. A combination of different kinds would work well also.
Gluten Free Egg Yolk Cookies
A perfect gluten free cookie. Crisp on the edges and soft in the middle.
Ingredients
- 1 cup butter, melted
- 1 1/2 cups brown sugar
- 4 egg yolks
- 2 teaspoons vanilla extract
- 2 cups Bob's Red Mill 1 to 1 Gluten Free Flour Blend
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1 1/2 cups chocolate chips
Instructions
- Preheat oven to 350 degrees.
- In a large combine melted butter and brown sugar.
- Stir together until smooth.
- Add egg yolks and stir well.
- Stir in vanilla extract.
- Add flour, salt, and baking powder.
- Stir until flour is completely mixed in.
- Stir in chocolate chips.
- Drop onto a baking sheet using about two tablespoons of dough per cookie.
- Bake for 10-11 minutes.
- Let cool on a cookie sheet for 3-4 minutes.
- Remove cookies from cookie sheet and place on cooling rack to finish cooling.
Notes
This recipe was tested with Bob's Red Mill 1 to 1 Gluten Free Flour Blend. Other blends may work, but they have not been tested.
Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 193Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 51mgSodium: 151mgCarbohydrates: 22gFiber: 1gSugar: 17gProtein: 2g
Nutritional values are approximate and aren't always accurate.
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