1 c. butter, softened

1 1/2 c. brown sugar

4 egg yolks

2 t. vanilla extract

2 c. gluten-free flour

1/2 t. salt

2 t. baking powder

1 1/2 c. chocolate chips

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.

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 can't be made vegan because of the egg yolks, but I don't see why they couldn't be made dairy-free. This was my first time making this recipe so I didn't want to mess with it too much, but I will try it sometime, just to see. [Edit: 12/10/25] Yup, they work fine with vegan butter, and taste great!

I have also made these as Coffee Toffee Chocolate Chip Cookies: added 1/4 c. instant expresso, 1 c. of toffee chips and 1 c. of semisweet chocolate chips

Basically, 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.

Lynn's Kitchen Adventures: Gluten Free Egg Yolk Cookies

Yield: 50 cookies