Low-Sugar Chocolate Egg Yolk Cookies

Low Carb Chocolate Egg Yolk Cookie Recipe - Triple Chocolate Kitchen

When you use as many eggs as we do, quality matters. Eggs are one of my “splurge” items at the grocery store, with  free-range options being my top pick. They just taste so much better! Have you ever tried free-range eggs? The yolks are typically a darker yellow color, and the whites as not as watery. All around… you really can tell a difference in dishes that are egg-centric. (Trust me and give it a try… you will not be disappointed!)

So, when I decided I wanted to play around with creating an egg yolk cookie, I knew I would need free-range eggs.

If what you read below sounds like I am a little preachy about my food products… it is because I am! I don’t mind dusting off my soapbox for a moment…

Nellie’s Free Range Eggs is our awesome sponsor for this recipe… and I could not think of a better company to highlight when it comes to these chocolate egg yolk cookies. They are full of rich, fatty egg yolks, so you want to use the best eggs on the market.

Nellie’s has the added benefit of being Certified Humane, which is a program run by the nonprofit organization Humane Farm Animal Care (HFAC). This means they are dedicated to the best living conditions for their hens, including no cages, well-ventilated barns, readily available fresh water, high-quality feed without antibiotics or added hormones, and low-stress handling procedures. In other words… their hens are happy.

Happy hens = happy Allison, because I have delicious eggs for my cookies.

Over the past two years, I have personally been really interested in learning more about how to advocate on behalf of animals. I was never what you would call an “animal person” growing up. A few years ago, my husband who was a biology major at the time started an internship at an exotic animal shelter. I decided to help out one weekend… and never left. I know I’ve talked about them before on my blog, because volunteering for this shelter has become such a major part of my life.

I guess it is silly… but I never realized that animals all have their own distinct personalities. Yes, even animals like chickens! I mean, I knew that dogs and cats had personalities, but lizards? Bunnies? Birds? Yes!

Someone needs to be their mouthpice.

Nellie’s is a company that puts a lot of thought into their responsibility within the world of food and farming, and within the wider community. When we are in our kitchens making breakfast or cookies or otherwise enjoying eggs, it is easy to ignore the fact that most eggs come from pretty horrific conditions. Nellie’s works with small family-owner farms, and puts a lot of thought into issues such as what happens to hens who are too old to lay eggs and what happens to male chicks. I highly recommend checking out their FAQ page to learn more. In 2013, Nellie’s became the first egg company to be B Corp Certified, which means they achieve certain standards in areas such as social responsibility and sustainability.

In short… knowing where your products come from is important. While I do recommend that you do your own research and draw your own conclusions, Nellie’s is a company that I fully support, not only because they sponsored this recipe, but also because they truly to care about the impact their farming choices have on the world. This stuff matters, friends!

Okay, off my soapbox and back to the cookie recipe…

Why egg yolks? First, let me say that I usually get annoyed when a recipe uses just one part of the egg. However, in most cases, you use the white and have a bunch of yolks leftover. So these cookies are great for using up those yolks! But of course, you can also save the egg whites for a healthy breakfast in the morning. So either way, it works out!

For this egg yolk cookie, I specifically wanted a low-sugar version. These have only 1/2 cup brown sugar. And if you really want, you can substitute another type of granulated sweetener that works for your diet.

I also knew I wanted to use coconut flour in this recipe. Coconut flour is one of those ingredients that I want to love. It is such a great alternative to typical white flour, and it even has fewer carbs and more fiber versus almond flour. The issue is, it makes your baked goods really dry. So, it can be a challenging ingredient.

However, the vast amounts of egg yolks and butter in this recipe really help with the dryness issue. These cookies are still slightly dryer than cookies made with 100% white flour, but they are not crumbly at all! Plus, the addition of a few chocolate chips on top really balances the coconut flour.

Not a fan of coconut flour? Use any flour or flour substitute you like, or try combinations to get the best flour mixture for your tastebuds. Of course, if carbs are not a concern for you, you can use all white flour in this recipe.

Thank you again to Nellie’s for sponsoring this recipe. I hope I’ve inspired you not only to give their eggs a try (click here to find where to buy), but also to think about all the ingredients in your fridge and pantry. If you put good stuff in your recipes, good stuff will come out. 🙂

Find Nellie’s Free Range on social media:   Facebook  –  Instagram  –  Twitter  –  Pinterest  –  YouTube


Low-Sugar Chocolate Egg Yolk Cookies

Delicious dark chocolate egg yolk cookies filled with high-quality ingredients and only 1/2 cup of brown sugar in the entire batch.


  • 6 egg yolks
  • 2 whole eggs
  • 1/2 cup brown sugar
  • 1 1/2 teaspoons vanilla
  • 2 sticks butter (1 cup) softened
  • 1/2 cup cocoa powder
  • 1 cup white flour
  • 1 cup coconut flour
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • chocolate chips (optional)


  1. Cream together butter and brown sugar.

  2. Add egg yolks, whole eggs, and vanilla. Beat on medium for 1 minute.

  3. In separate bowl, whisk together the remaining ingredients except chocolate chips.

  4. With mixer on low, slowly add the dry ingredients to the egg mixture until just combined.

  5. Roll into balls and flatten with your palm or a fork. (Alternatively, you could use a bit of flour on a flat surface to roll out the dough and cut into shapes with a cookie cutter.)

  6. Bake for 8-9 minutes at 350 degrees Fahrenheit.

  7. When cookies come out of the oven, immediately press a few chocolate chips on top, so the chocolate melts slightly into the cookie. Remove from cookie sheet to cool on a rack.

Looking for more yummy cookies that use less sugar or white flour? Here are a few great options.

Nutty Florentine Cookies:

Nutty Florentine Cookies

Gluten-Free Frosted Chai Spiced Sugar Cookies:

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Allison is one of the co-founders here at The PinterTest Kitchen. She also works as a content marketing consultant and freelance writer - find out more at AllisonBoyer.com.

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