There's no egg and no flour in here (!) but these are chunky, crazy flavorful and packed with dark chocolate. Everything you love about a classic ccc, minus the gluten & egg!
I first published this recipe in my IG stories and planned to leave it there but it has had such wide appeal to those who needed a variation on my one yolk cookies that I figured I’d give it a home here too, where non-IG users could find it.
This is a small batch cookie recipe; makes just 7 cookies (you could make ’em bigger or smaller too, to get fewer or more) and there’s a lot about it that is adaptable to accommodate even more food restrictions. Let’s talk about what makes the dough of these cookies and how you can get it the way you like!
Probably no other recipe on my site (save maybe the brownie babka, and that was a short-lived hit during the height of lockdown) has received as much love as my one yolk chocolate chunk cookies. I’ve been bombarded with messages, photos, tags, comments and questions about how to get them just so, and how to adapt them to other pantry staples. A few people even asked me, what if I don’t have the yolk?! Wait – how can I make one yolk cookies without the yolk?
Turns out it IS possible, as I discovered while playing around with the dough a few weeks ago. When I started working on the recipe I had a yolk ready and was going to simply make them gluten free. But I stopped and thought, what if we went a little further in this adaptation – I had flaxseed on hand from the project I was working on (and the client had requested I work with as many of their ingredients as I could) so I said – let’s try it! And, magic. I did not miss the yolk one bit.
There are a number of ways to do this; some taut aquafaba as a great substitute and some flaxseed. Sometimes, with a banana bread or something that has a lot of yogurt in it, you can get away with leaving the eggs out all together (yogurt is the sub I go to when making my challah egg free). Back in the early days of lockdown when eggs were scarce I had tried making my thick cocoa brownies with aquafaba and with flax – neither worked. Eggs play a huge part in the base of cakes and brownies that it’s a lot more tricky to leave them out. Cookies are a different game however.
Usually the ratio of 1 egg to make a flax egg is 1 tsp flax to 3 TB water. Since I’m aiming for a chewy cookie and I need the binding effect without the additional water (why I prefer yolks in my cookies rather than whole eggs) I use a little less water than the recommended ratio.
There’s a caveat here: this recipe works not simply because of the flax/water but also because I’m using almond flour. Together these make a chewy, perfectly textured cookie dough.
Once I had made my dough and kept (mostly) the sugar, butter & flour the same I had a very soft dough that was going to spread like mad in the oven. I had melted the butter, to emphasize the chewy cookie which made the dough soft, but even chilling it didn’t help. Almond flour doesn’t have the same absorbent quality as AP so I had to add a lot more to get to a good consistency.
The result: a super chewy cookie! Full of flavor! I merely had to stir the ingredients together and let them rest to encourage the dough to bind. These cookies don’t spread much so even though I use a cookie scoop (specifically this one) to get equal sizes I flatten them a bit before they went into the oven.
The best part is that because they are full of ground nuts, they make a more nutritious snack and are kind of filling in a way that most sweets are not. And OH please use good chocolate!
Almond Flour: similar to almond meal but almond flour is finer and is made after the nuts have had their skins removed so it’s closer in look and texture to a flour than a ground nut. You could use almond meal, the cookies will look different but they’ll taste very similar. Almond flour is a bit pricey but if you get it on Amazon in bulk you can find a good deal.
Flaxseed Meal: Made out of ground flaxseeds. They do have to be ground. You need very little of this but it’s important as this is your main binding ingredient. Because we are using almond flour here, it’s even harder to get it to ‘bind’ so we shouldn’t omit the flax. Once you make your ‘flax egg’ stick your finger in it to see how it becomes a bit egg like in texture. Find it in grocery stores or online.
Brown Sugar: light or dark is fine. If you don’t have any on hand and really want to use granulated you may do so, but the cookies may not turn out as chewy.
Butter: this is where you can take the cookies a step further and make them dairy free & vegan. Butter is my preference because it makes a more delicious cookie overall but you could make this with coconut oil or with a vegan butter.
Chocolate: I generally prefer a chopped up chocolate bar to chocolate chip cookies but occasionally I find chocolate chips that I really do like as much as a bar. There are three I would recommend: Whole Foods 365, Guittard Dark and Nestle’s Artisan Collection. In some of the photos you’ll see cookies with bigger chocolate pools, for those I chopped a gluten free chocolate bar (chocolove).
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