Part 4/6:
With the dry ingredients well blended, it’s time to turn our attention to the wet ingredients. We’ll use three egg yolks for richness, and the leftover egg whites don't have to go to waste. You have several options for those: bake something else that requires egg whites, freeze them for later use, or consider using powdered egg whites if you prefer that route.
For the fat component, I recommend using 35 grams of coconut oil for a healthier choice. It’s a fantastic alternative to regular butter and contributes a subtle flavor to our cookies.
To bring together our mixture, we need a liquid component. This could be 15 grams of kefir, Greek yogurt, or simply 10 mL of water.