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Flourless Peanut Butter Chocolate Chip Cookies Recipe

Prep Time5 mins
Cook Time14 mins
Total Time19 mins
Course: Dessert
Servings: 30
Author: [email protected]


  • 1/3 cup PB2 Powder
  • 3 cups Powdered Sugar
  • tsp salt
  • 1 tsp vanilla extract
  • 2-4 egg whites
  • 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.


Ghirardelli Semi Sweet Chocolate Chips are dairy free.