If you are not gluten free, just ignore the fact that these are flourless and make them! If you are gluten free, bookmark this recipe and try it out!! These cookies are AMAZING! They taste like fudgy, soft peanut butter brownies. They are absolutely addicting and this is coming from someone who is not the biggest cookie fan. But they are more like eating a brownie in portable cookie form so that’s a win-win in my book!
My family is not gluten free but I have some friends that are. And for the sake of health, I do try to vary the grains my family eats and include gluten free things in our diets. For these reasons, I am always on the hunt for great gluten free dessert recipes that don’t just make you say “it’s good for gluten free” but instead make you say “this is amazing” and completely forget the fact it’s gluten free! This is one of those recipes.
I came up this recipe after trying and loving a recipe for flourless chocolate cookies. They were delicious, but I always like to try to change things up. My youngest daughter adores anything with chocolate and peanut butter so I came up with these. I cut back on the sugar and salt to make up for the generous addition of peanut butter. The results amazed me. The cookies didn’t spread much and the result was a thick brownie like cookie with a perfect chocolate peanut butter flavor. They hold together superbly and are soft and delicious. Even better- they are mixed up in a matter of minutes – in less time than it takes your oven to preheat!
So give these a try today and hopefully they will be a “keeper” for you too!
- 2 1/2 cups of powdered sugar
- 3/4 cups of cocoa powder
- 1/4 tsp salt
- 2/3 cup mini chocolate chips (or mix it up with some peanut butter chips!)
- 4 egg whites
- 2 tsp vanilla extract
- 1 cup creamy peanut butter
- Preheat oven to 350°. Prepare cookie sheet with parchment or silmat
- In a medium bowl mix together powdered sugar, cocoa powder, salt, and mini chocolate chips
- In the bowl of a mixer with whisk attachment, beat egg whites until thick and foamy, but not until stiff peaks (see picture above)
- Briefly fold vanilla and peanut butter into eggs whites, don't worry about completely mixing in peanut butter -it will mix better when dry ingredients are incorporated.
- Add in dry ingredients and stir until uniform and combined, the batter will be very thick
- Use a cookie scoop to form cookie dough balls and place 2 inches apart onto prepared pan. If you want the cookies to bake up smooth and uniform (like pictured), gently roll each cookie dough ball in your hands to smooth surface.
- Bake in preheated oven for 12-14 min or until dry and cracked on top.
- Remove from oven and let cookies cool on baking sheet for a couple of minutes and then move them to a cooling rack to cool completely.
- The inspiration for this recipe came from a cookie shared by Two Peas and Their Pod