Egg Yolk Insanely Fluffy Cookies – Gluten-Free & Dairy-Free

I was trying to figure out what to do with a bunch of leftover egg yolks yesterday after making meringue. Somehow I created this insanely fluffy egg yolk chocolate chip monster that is more like cake than a cookie. Naming a recipe is not easy. My first thought for a name was “Chocolate Chip Egg Yolk Cloud Cake Cookie with a Touch of Orange,” but I settled on something shorter. I will let you be the judge of what to call yours.

Preparation Time: 15-20 minutes

Cooking Time: 10-12 minutes

Servings: 60

Ingredients

1/2 cup Vegan BUTTER (1 Earth Balance Soy Free stick)
3/4 cup SUGAR
1/2 cup natural APPLE SAUCE
6 EGG YOLKS (or 4 egg yolks & 1 whole egg)
2-1/2 cups gluten-free ALL PURPOSE BAKING MIX (King Arthur)
1 teaspoon BAKING SODA
1 teaspoon VANILLA EXTRACT
1 teaspoon ORANGE EXTRACT (if you don't have it
     add another teaspoon of vanilla extract)
1 pinch SALT
3/4 Vegan MINI SEMI-SWEET CHOCOLATE CHIPS (Enjoy LIfe)
Parchment PAPER

Directions

PREHEAT oven to 350 degrees F
COVER 2 cookie sheets with parchment paper (or you can lightly grease them)
CREAM the butter and sugar until fluffy
ADD the applesauce to the creamed mixture and BLEND well
SEPARATE egg whites from yolks. I use 3 bowls to do this: 1 bowl for the yolks, 1 bowl for the whites, and 1 bowl for the shells. After separating all 6 eggs, put the egg whites in the refrigerator (use them for something else, like my Dark Chocolate Meringue Cookies).
BEAT the egg yolks and the extracts together
ADD the beaten egg yolk/extract mixture to the creamed mixture and BLEND well
In a separate bowl, WHISK together all the dry ingredients
ADD the dry ingredients, a third at a time, to the creamed mixture and BLEND well.
ADD the mini chips to the batter and BLEND
DROP the batter onto the parchment covered baking sheets in evenly spaced slightly rounded teaspoons of goo (for bigger cookies use a tablespoon instead)
Slightly FLATTEN the batter globs if you can, they won’t spread much
BAKE for 10 to 12 minutes. They will look undercooked and should be only slightly golden.
COOL on cookie sheets for a few minutes and then plate
STORE them in an airtight container for up to 1 week