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   

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