Flourless Peanut Butter Chocolate Chip Cookies Recipe
My kids very non-nonchalantly reminded me that I haven’t made a gluten free dairy free dessert in a couple weeks. Turns out they were right. So it was time to correct that problem and whip them up a treat. They all wanted cookies to be exact. This Flourless Peanut Butter Chocolate Chip Cookies Recipe needs just a handful of ingredients and are so light and delicious, you won’t feel guilty about snacking on a few.
The ingredient in these that I love is PB2 powder. If you haven’t heard of it or seen it, this stuff is amazing. Basically it is dehydrated Peanut Butter with the fat removed. You can mix that stuff into protein shakes, yogurt to make a dip, or really anything your heart desires. MMM….
You are going to mix the PB2 Powder and the powder sugar together. Then you are going to slowly mix in the beaten egg whites one at a time. It took roughly 3 egg whites for my batter to have the right consistency. You are looking for a thick fudgy brownie batter. Then stir in the chocolate chips and vanilla.
Drop the Peanut Butter Chocolate Chip Cookie dough by rounded tablespoonfuls onto a parchment lined baking sheet. You are going to question my sanity on this. How on earth could these turn out into edible cookies. The batter will look VERY THIN. Bake at 350 F Degrees for 12-14 minutes.
About 8-9 minutes into the baking I pulled the oven door open to snap this picture for you. Look how puffy the cookies have gotten! They will flatten some when you remove them from the oven.
Allow the cookies to cool on the baking sheet completely before removing them. Store un-eaten cookies in an airtight container.
- ⅓ cup PB2 Powder
- 3 cups Powdered Sugar
- ⅛ tsp salt
- 1 tsp vanilla extract
- 2-4 egg whites
- 1½ Cup Chocolate Chips
- Preheat Oven to 350 degrees F
- Set aside two baking sheets with parchment paper sprayed with cooking spray.
- In a large bowl, whisk together the powdered sugar with pb2 powder and salt.
- Whisk in the vanilla and egg whites starting with just two.
- Beat just until the batter is moistened. You’re looking for a brownie-like, thick and fudgy batter consistency. If it seems too thick, add another egg white– then a 4th one if it still seems too thick. (I added all 3 to mine)
- Stir in the chocolate chips.
- Scoop the batter by the tablespoon full onto the prepared baking sheets. Leave enough space between each cookie for them to spread.
- Bake for 12-14 minutes, until the tops are glossy and lightly cracked.
- Let the cookies cool completely on the baking sheet and store in an airtight container for up to 3 days.