So, yesterday I was looking for a way to use up a bunch of egg yolks I had leftover from a recipe I’d made the previous week. I looked online, and found Shinee’s egg yolk cookies. I haven’t tried hers, but I’m sure they’re Amazing! So, needless to say, I healthified them.
I’m a huge fan of low ingredient recipes, so this was a win, win in my book. Used up all my egg yolks, and only 7-ingredients.
I am a HUUUUGGGEEE Chocolate fan!! Especially when it comes to dark chocolate. We get these 85% Moser Roth Bars, they really hit the spot when you need a chocolate fix. They also make great chocolate chunks for cookies and other baked goods!
Would you just look at that delicious goodness?!
See what I mean about the no spreading thing??
That texture tho…MMMmmm. Believe me, I am a texture aficionado. So if these weren’t up to par…they wouldn’t be sitting here waiting for you to make them.
Fast 7- ingredient Chocolate Chip Cookies (Low Carb & Keto)
Ingredients
- 6 Egg Yolks
- 1 tsp Vanilla Extract
- 1/2 cup Softened butter
- 1 & 1/2 tbsp Pyure (sweetener)
- 2 & 1/2 cups Almond Flour
- 1 tsp Baking Soda
- 1 tsp Arrowroot Powder
- 1 & 1/2 Bars 85% Moser Roth Chocolate (Chopped)
Instructions
- Preheat oven to 350 F (177C)
- In a small bowl, whisk the egg yolks and vanilla extract. Set aside.
- In a large bowl, use a stand mixer and beat the butter and sweetener till fluffy. Add the egg yolk mixture and continue mixing until well combined. Stir in the flour, baking soda, and arrowroot powder. Mix until just combined. Add chopped chocolate and mix in gently.
- Use cookie scoop (I used large, but if you like little bite sized cookies use a small) and place on a cookie sheet. These don't spread, so you can fit 12 easily on a pan. Bake 8-10 minutes, or if you like 'em a little crispy, bake for 11 minutes like I did.
- Sit down with a cup of coffee, tea, or milk and enjoy a few while they're warm, and fresh outta the oven! Enjoy!!!