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These Almond Flour Egg Yolk Chocolate Chip Cookie Bars are gooey, chewy cookie bars made with only egg yolks! They are the perfect way to use up any extra egg yolks that you have.
Looking for a way to use up your extra egg yolks? Give these egg yolk cookie bars a try! They are rich and chewy gluten-free and dairy-free cookie bars that hit the spot when you are craving a gooey chocolate chip cookie.
And they are the perfect way to not waste extra egg yolks. Especially if you needed egg whites for a quiche, omelette or other recipe.
Table of Contents
Why this recipe works
- This is a 5 egg yolk cookie bar recipe. So if you need 5 egg whites to make something like egg muffins, then you know what to do with the yolks! Make these.
- Though if you are like me, and like using the whole egg to make egg muffins, like in my zucchini muffin cups, then you may just have to crack 5 eggs just to make these.
- These cookies are very chewy, thanks to the egg yolks.
- They are delicious. They almost have a caramel-like taste.
- They have extra protein in them thanks to the almond flour. Great cookie bar flavor in a healthier form? Yes please.
Recipe Ingredients:
- Olive oil– I like using extra virgin olive oil. You can also use avocado oil as well.
- Brown sugar– you can use light or dark brown sugar. My favorite is dark because of the extra molasses flavor.
- White sugar– also called granulated sugar. I like using organic cane sugar instead.
- Egg yolks– these help make these cookies chewy.
- Vanilla extract– this adds a nice flavor to the cookie bars over all.
- Baking soda and baking powder– these help the cookie bars rise.
- Almond flour– blanched almond flour is best because it is smoother in texture.
- Tapioca flour or arrowroot starch/flour– both work just as well as the other.
- Chocolate chips– you can use regular semi-sweet chocolate chips or dairy-free chocolate chips.
See recipe card below for a full list of ingredients and measurements.
Additions/ Substitutions
- Instead of olive oil, you can use avocado oil.
- Instead of brown sugar, you can use coconut sugar.
- You can add nuts or coconut flakes to the bars prior to baking.
Step by step instructions
Step 1: Whisk the olive oil, brown sugar and white sugar in a bowl. Then whisk in the egg yolks and vanilla extract. Lastly, whisk in the baking soda, baking powder, and salt.
Step 2: Add the almond flour and tapioca flour and mix until a dough forms. Fold in the chocolate chips.
Step 3: Evenly push cookie dough into the pan until level.
Step 4: Bake.
Step 5: Let the cookie bars cool, then slice.
Expert Tips:
- Use blanched almond flour.
- Almond meal is too thick and heavy and can change the texture of this recipe.
- Make sure to pack your brown sugar.
- This involves scooping the measuring cup into the bag and packing the sugar into the cup in order to measure it.
- Line the baking pan with parchment paper. This ensures you can take the bars out of the pan and cut them however you choose.
- Add a sprinkle of flaked sea salt on top after the cookie bars bake to create a delicious salty/sweet flavor combo.
- Don’t over bake.
- It’s better for these to be a little under baked and then over baked.
Other almond flour cookie bars recipes you’ll love:
Did you try this recipe? Please leave me a ⭐ review below!
Almond Flour Egg Yolk Cookie Bars
Ingredients
- 3/4 cup olive oil
- 1 cup brown sugar, packed
- 1/4 cup white granulated sugar
- 5 large egg yolks
- 2 tsp vanilla extract
- 3/4 tsp baking soda
- 3/4 tsp baking powder
- 1 tsp salt
- 2 cups almond flour
- 1/4 cup tapioca flour or arrowroot starch/flour
- 1.5 cups chocolate chips, divided
Instructions
- Preheat oven to 350°F. Grease a 9×13” baking pan with non-stick spray and line with parchment paper.
- In a large bowl, whisk together the olive oil, brown sugar and white sugar. Whisk in the egg yolks and vanilla extract. Then whisk in the baking soda, baking powder, and salt.
- Add the almond flour and tapioca flour ( or arrowroot starch) to the bowl and mix until the dough forms. Then fold in 1 1/4 cup of the chocolate chips. (The other 1/4 cup of the chocolate chips will go on top).
- Pour the dough into the pan. Use the back of a spoon or freshly washed hands to to evenly spread and flatten the dough. Sprinkle the rest of the chocolate chips on top and lightly press them into the dough.
- Bake for 20-25 minutes, until lightly golden. Check your bars at the 20 minute mark, if they are already browned but the inside needs to cook more, cover the pan with aluminum foil for the rest of the cooking time.
- Let the bars cool in the pan, on a cooling rack.
- Lift the bars out of the pan by lifting the sides of the parchment paper. Slice and sprinkle with a flakey sea salt.
Notes
- Instead of olive oil, you can use avocado oil.
- Instead of brown sugar, you can use coconut sugar.
- You can add nuts or coconut flakes to the bars prior to baking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Use regular oil as I didn’t have olive and came out great
Since I don’t have a dairy issue, I’m curious to know if I could make these with butter instead of olive oil?
You probably could. I’ve never tried it but I think it would work for sure! Let me know!
My 17 y.o. daughter makes and sells macarons, so I have made this amazing recipe 5 or 6 times now to use up the egg yolks!! Everyone loves these and no one ever thinks about them being gluten-free. I just wrote it out in my permanent recipe book. Thank you for this❤️ By the way, I have used cashew flour in place of almond and it works great .
I’m glad you found a way to use up those egg yolks! Great to know that cashew flour works well here. 🙂
These were delicious! I’m gonna add walnuts next time. Thank you for this recipe!
I’m so glad to hear that! 🙂
These are delicious! I used coconut flour and only almond flour (had no tapioca) and they came out perfectly.
Any idea of the nutritional values?
Amazing! I’m curious how much coconut flour and almond flour you used. I’ll add nutritional values today!
Hi Dominique
I don’t have brown sugar I only have coconut sugar . Can I use this one instead? And will this change the taste?
Thank you!
You could use coconut sugar at a 1:1 ratio. It shouldn’t change the taste. Let me know how it goes!