Egg Yolk Walnut Cookies

Eggs are one of nature’s perfect foods, especially the egg yolks. No reason to fear this golden yellow delicacy as it’s full of healthy fats, nutrients and it makes everything taste better. These healthy cookies are not too sweet, low-carb and satisfying. Egg yolks contain choline, an essential nutrient we can make in our liver, but we still need more. Choline supports our liver function by moving fat and cholesterol out, brain function, nervous system and muscle movement. One egg contains 115 mg of choline and it’s recommended that we get anywhere between 425-550mg per day as an adult. What better way to get more egg yolks in you than eating a nutritious cookie?

Serves 10-12 cookies

Ingredients:

• ⅔ c. almond flour

• ¼ c. coconut flour

• ¼ t. baking soda

• ¼ t. baking powder

• 1/4 t. sea salt

• 6 egg yolks, room temperature

• 5 T. unsalted butter, room temperature

• 1/2 c. granulated sweetener of your choice (stevia, Swerve, erythritol, monk fruit)

• 1 t. vanilla extract

• 1 t. apple cider vinegar

• 1/2 c. walnuts, crushed

White Chocolate-Macadamia Nut version:

• Add in 1/2 c. chopped macadamia nuts and 1/2 c. Lily’s white chocolate chip baking morsels

Directions

• Preheat the oven to 340F.

• In a bowl, combine the first 5 ingredients; set aside.

• In another mixing bowl, using a hand mixer or stand-up mixer, cream the butter and granulated sweetener together until fluffy.

• Add the egg yolks, vanilla and apple cider vinegar, and mix until well combined.

• Combine the wet and dry ingredients, then add the walnuts and mix well.

• Form 10-12 balls and slightly flatten them using the palm of your hand.

• Place them onto a baking tray lined with parchment paper.

• Bake for 15-17 minutes, or until a golden brown color appears on the edges, on a lower rack or until the cookies just start to pick up a golden color.

• When done, remove from the oven and let the cookies cool down completely before serving them.