Happy Monday friends! I hope everyone had a fantastic weekend. I had a good mix of relaxing and hanging out with friends and since I didn't care too much about who won the Super Bowl, I'm not crazy exhausted today. But just because I didn't care who won the Super Bowl doesn't mean I wasn't all about the food! Saturday night I got to have a game night with Kerri, Kate and the boys and we put together a pretty epic charcuterie platter to go along with champs but I think my favorite thing I made this weekend were these flourless chocolate peanut butter cookies.
If you've been following along with me for awhile you've probably heard me complain about my stomach issues more than a few times and you probably know I just finished the Whole30 last week. I definitely noticed a change in my body while on the Whole30 and I will definitely be trying to incorporate some of the eating habits I picked up from it into my every day life. One of those is eating as little gluten as possible. I'm not usually a huge sweets person but I am a sucker for chocolate and peanut butter and brownies.
On Sunday I had a huge urge for something with chocolate and peanut butter but I wanted to avoid something that would make me feel sluggish later. Enter these flourless chocolate peanut butter cookies! At only 68 calories each and with no flour, these cookies were the perfect sweet treat without making me feel bad. Since these are flourless they don't get as thick and chewy as regular cookies do, in fact they're actually really crispy on the edges and then have a fudgy like center that reminds me of the outside edges of brownies.
*Linking up with my favorite blogger babe, Biana for Weekending*
Flourless Chocolate Peanut Butter Cookies
Prep Time 5 minutes
Cook Time 8 minutes
Servings 34
Ingredients
- 3 c . powdered sugar (if you're trying to go gluten free, make sure to read the labels. Not all powdered sugar is gluten free. I used Domino)
- 3/4 c . unsweetened dark cocoa powder
- 1/4 tsp . salt
- 4 large egg whites
- 1/2 c . peanut butter chips
Instructions
- Preheat the oven to 350°F.
- In a large bowl, whisk together the powdered sugar with cocoa powder and salt.
- Stir in the egg whites.
- Whisk just until the batter is moistened.
- Stir in the peanut butter chips.
- Scoop the batter by the tablespoonful onto the baking sheets. I lined my baking sheets with parchment paper, spraying them with non-stick spray can make the cookies run.
- Bake for 8-10 minutes, or until the tops are glossy and lightly cracked.

























