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--- menus:gluten_free_chocolate_chip_cookies [2025/07/02 07:32] – [Ingredients] karin
+++ menus:gluten_free_chocolate_chip_cookies [2025/12/10 08:41] (current) – [Notes] karin
@@ Line 1: / Line 1: @@
 ~~NOCACHE~~
-====== Italian Almond Cookies ======
+====== Gluten Free Chocolate Chip Cookies ======
 ===== Ingredients =====
@@ Line 15: / Line 15: @@
 ===== Directions =====
-  * Grate the almond paste with the large holes of a box grater into a large bowl. Throw in the rest of the ingredients except for the slivered almonds; mix on low speed until well combined.
+  * Preheat oven to 350 degrees.
-  * Drop the dough by teaspoonfuls into a bowl of sliced almonds and roll to coat (dough will be *very* sticky).
+  * 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.
-  * Place the balls on cookie sheets covered with parchment paper and cover with saran wrap. Let the dough balls sit out on the countertop for 1-3 hours, until they dry out a bit.
+  * 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.
-  * Pre-heat the oven to 375°F.
-  * Bake the cookies on parchment paper-lined cookie sheets for  for 12-15 minutes, until puffed and light golden brown.
 ===== Notes =====
-  * I have tried making these vegan using aquafaba in place of the egg whites. They Did Not Work (dough looked good when raw, but spread out into a liquid puddle when baked). If anyone comes up with a way to make these vegan, let me know!
+  * 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 made these this year with  homemade [[almond_paste|almond paste]] in order to try and save some money in the budget (store-bought almond paste is expensive!), but I'm not sure it's worth it. The dough came out very runny (the almond paste was not as dry as store bought, despite refridgerating it for more than a day) and thus the cookies were very flat, and burned easily. I think I either need to work more on the almond paste recipe (maybe increase the amount of almond flour to get a drier result?) or just bite the bullet and use store-bought almond paste. Save making my own almond paste for [[sugar_free_italian_almond_cookies|Sugar Free Almond Cookies]] since it works great for those (I think the artificial sugar yields a drier result) and buying sugar-free almond paste is possible (it exists) but is even more spendy than regular almond paste.
+  * Made two new versions of this recipe for Christmas (had a lot of egg yolks to use up!). Both were excellent.
+    *  Cherry Chocolate Chip Cookies: used 1 c. of semisweet chocolate chips (dark chocolate would be even better) and 1 c. of dried unsweetened tart cherries
+    * 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.
 ===== Source =====
-  * I originally got this recipe from rachelray.com, but that link is no longer available
+  * Lynn's Kitchen Adventures: [[https://www.lynnskitchenadventures.com/gluten-free-egg-yolk-cookies/|Gluten Free Egg Yolk Cookies]]
-  * Yield: 54 cookies
+  * Yield: 50 cookies
 {{tag>type:cookies type:gluten_free ingredient:egg yolks ingredient:chocolate_chips }}