1 c. vegan butter, softened (soy-free)

1 1/2 c. brown sugar

4 egg yolks

2 t. vanilla extract

2 1/4 c. gluten-free flour

1/2 t. salt

2 t. baking powder

1 c. dark chocolate chips

1 c. sweetened dried tart cherries (contains sunflower oil)

Preheat oven to 350 degrees.

In a large bowl cream together the butter and brown sugar. Add egg yolks and vanilla and mix until combined. Add flour, salt, and baking powder and mix until completely mixed in.Stir in the chocolate chips and dried cherries.

Spoon tablespoonfuls of the mixture onto the lined baking sheets. Bake for 10-11 min. Allow to cool slightly on the pan, then remove to a wire rack to finish cooling.

These cookies are a good all-purpose vehicle for whatever “stuff” you want to add to them. In terms of chunky add-ins, I would keep it in the 1 1/2 to 2 c. range in terms of amounts.

The original recipe called for 2 cups of gf flour, and that's what I've done in the past (successfully), but today the batter was just too runny, so I added an additional 1/4 c. flour. YMMV

Baking note to self: use the smallest cookie scoop (2 T.), 8 cookies per tray. Cookies spread considerably (~double in diameter)

Lynn's Kitchen Adventures: Gluten Free Egg Yolk Cookies

Yield: 79 cookies