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.
Flourless Peanut Butter Chocolate Chip Cookies Recipe https://afewshortcuts.com/flourless-peanut-butter-chocolate-chip-cookies-recipe/