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


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 ORANGE EXTRACT (if you don't have it
add another teaspoon of vanilla extract)
1 pinch SALT
Parchment PAPER


  • 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   

Happy Peanut Butter Cups – Gluten-Free & Vegan

Chocolate and peanut butter: two flavors that make me happy. I like to make these little happy treats for birthdays and other sweet times. The process isn’t too complicated and with only 3 ingredients, you can’t go wrong. Note that the quality of the peanut butter you choose will affect the overall taste of the dessert, so use good stuff (organic vs Skippy, for example).  I hope they make you happy too. 

Total time: about 40 minutes from prep to eat 

Servings: 10-12


4 tablespoons of COCONUT OIL
3/4 cup good quality PEANUT BUTTER
12 cupcake PAPER LINERS 


  • PLACE 10 to 12 cupcake paper liners in a flat baking dish.
  • In a double boiler* on medium heat, MELT the chocolate with 2 tablespoons of coconut oil. STIR occasionally until completely combined. TURN off heat but leave on the stove to stay warm.
  • In a small bowl, MIX peanut butter and 2 tablespoons of coconut oil until well combined.
  • SPOON a small amount of the chocolate/coconut oil mixture into each cup; enough to cover the bottoms.
  • FREEZE the cups for a few minutes to set; 2 or 3 minutes should be fine.
  • Remove cups from freezer and DROP a small spoonful of peanut butter/coconut oil mixture on top of the hardened chocolate/coconut mixture in each cup.  FLATTENING with the back of a spoon. 
  • Then SPOON more chocolate/coconut oil mixture into each cup. If you want them to be like Reeses then put in enough chocolate/coconut oil mixture to cover all the peanut butter. I just drizzle chocolate on top for a pretty effect. 
  • FREEZE until ready to serve (at least 15 minutes to harden).
  • THAW to serve:  REMOVE the treats from the freezer about 30 minutes before you want to serve them. REMOVE the paper liners and place the naked treats in the refrigerator to thaw. If the treats get too soft they can lose their shape. If they do throw them back in the freezer for 5 minutes until they harden again.   

 *NOTE: Instead of a double boiler, I use a saucepan with about 1 inch of water in it with a heat safe bowl on top. Make sure that the bowl does not touch the water, as you want the chocolate to steam not boil.