3 Ingredient Gluten-Free Peanut Butter Chocolate Chip Cookies

I made these last night in celebration of the last week before the kids go back to school! Maybe it's a little more of a celebration for me and just sympathy sweets for the kids. Either way, they are chewy and yummy and so easy to make.

Years ago Alex's grandma showed me how to take a couple eggs, a cup of peanut butter and a cup of sugar and make it into simple little peanut butter cookies. They are so good, but you have to make them really little so they don't fall apart and there's a lot of sugar. So I decided to take her classic recipe and alter it just enough to make it healthier, yet just as simple and good.

The trick is replacing the whole eggs with whipped egg whites and the refined white sugar with a less refined sweetener like coconut sugar or honey.  
* Okay, so actually there are 4 ingredients if you count the chocolate chips, but you get the idea. 

2 egg whites, whipped until peaks form 
1 cup organic peanut butter

1 cup coconut sugar or 3/4 cup honey

1/3 cup dark chocolate chips or cocoa nibs

Preheat oven to 350. Whip egg whites several minutes with an electric mixer until peaks form. Add in the coconut sugar or honey and continue whipping until it's blended together. Fold in room temperature peanut butter until everything's well incorporated. Stir in chocolate chips in and plop onto a parchment paper lined baking sheet. Bake for 15-20 minutes or until the edges begin to brown and the tops are golden. Cool on a rack.    



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Melissa Moore has spent years researching and implementing nutritionally-based approaches to health and wellness. Her lifelong love of food and health evolved from a hobby to a passion when her daughter was diagnosed with a rare autoimmune disease.

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