These gluten free Vietnamese coffee salted egg yolk cookies are inspired by the drink which I got from our local Vietnamese coffee shop during the holiday. This savory combo turned out pretty delicious! These cookies are easy to make and they will brighten up your day!

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Gluten Free Vietnamese Coffee Salty Egg Yolk Cookies

Modified from recipe from Meaningful Eats

Ingredients

• 225g gluten free all purpose flour
• 25g almond flour
• 2 teaspoons baking powder
• 1/2 cup unsalted butter, room temperature
• 300g granulated sugar
• 1 large egg
• ½ teaspoon Halo Pantry vanilla bean flavoring
• 2 teaspoons Halo Pantry Vietnamese Coffee flavoring
• 2 tablespoons unsweetened almond milk or any milk you preferred
• Pint of salt
• 4 cooked salted egg yolk – chopped into tiny pieces

Steps

1. In a mixing bowl, whisk the butter and white sugar with paddle attachment in medium-high speed until creamy
2. Add the egg, vanilla extract, Vietnamese coffee flavoring and beat it in until combined. Scrape down the sides of the bowl.
3. In a separate bowl, whisk together all dry ingredient and mix well. Add them to the wet ingredients. Mix in milk.
4. Fold in the chopped salted egg yolk pieces into the dough.
5. Chill the cookie dough in the fridge for at least 2 hours
6. Using an ice cream scoop, scoop out and roll into ball. Place them on parchment paper on baking sheets
7. Preheat oven to 350°F. Bake for 15-18 minutes.
8. Once baked, let them cool down on the baking tray for 3 minutes as they still will be soft when they are done. After they have cooled down a bit, use a spatula to lift them onto a cooling rack and let them cool down completely.

Storage: The gluten free cookies keep well in an airtight container in a cool dry place for about 1 week. They’re best a few days after baking. The dough can be frozen up to a month.

Let me know and comment below if you have tried this recipe. Follow me on Instagram.

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