These cloud cookies are light and airy, slightly chewy with chocolate chips in every bite! Made airy with egg whites, sugar and chocolate, these gluten free meringues just melt in your mouth.
Chocolate Chip Cloud Cookies
These cloud cookies are light and airy, we’ve been making them for years and everyone loves them! I love them more than regular meringue cookies because the inside of the cookies are chewier and taste so good. My daughter started baking these as a teenager and still makes them every Christmas. They are so easy to make, made with only 6 ingredients! A few of my other favorite varieties of meringue cookies I like to make for the holidays are these Black and White Chocolate Chip Clouds, Coconut Meringues and Peppermint Meringues.
Watch how to make Chocolate Chip Clouds
Karina’s Favorite Gluten-Free Cookie
My daughter Karina makes these cloud cookies more than any other cookies! She’s sensitive to gluten, but also a chocolate lover and they are so easy to whip up. The perfect chocolate treat, what I love about them most is eating them the next day, they get chewier which is just how I like them.
- Made with just 6 ingredients
- Melt-in-your-mouth texture
- Light and airy
- Gluten-free & low-calorie
What You’ll Need
There’s no salt, butter or flour in this 6-ingredient cookie recipe. Here’s everything you need to make the lightest, gluten-free, chocolate cloud cookies. See exact measurements in the recipe card below.
- Egg Whites: The base of this cookie recipe, use fresh cracked egg whites at room temperature, not from a carton.
- Cream of tartar: to help stabilize the whipped egg whites
- Sugar: for sweetness
- Vanilla extract: for flavor
- Chocolate: Unsweetened cocoa powder and semi-sweet chocolate chips or chunks
How To Make Chocolate Chip Cloud Cookies
Here’s the step-by-step directions for these gluten-free cloud cookies. See recipe card below for full measurements.
- Heat oven to 300°F. Cover a large baking sheet with a nonstick silicone pad for better results than parchment paper.
- In a bowl of a stand mixer, beat the egg whites and cream of tartar together at high speed until soft peaks form. Gradually add sugar a little at a time, then vanilla, beating well after each addition until you get stiff peaks, the sugar is dissolved and the mixture is glossy.
- Sift cocoa onto egg white mixture; gently fold until combined.
- Fold in chocolate chips. Drop mixture by heaping tablespoons onto the prepared baking sheet. Makes 30 to 32 medium-sized cookies.
- Bake 34 to 40 minutes or just until dry. Cool slightly; remove from cookie sheet. Cool completely on wire rack. Store covered, at room temperature.
Helpful Tips
- These cloud cookies works best with room temperature egg whites. Don’t use the boxed egg whites, crack the eggs and separate the whites.
- Make sure none of the egg yolk gets mixed in with the whites or they won’t work.
- Use clean beaters and a clean metal or glass mixing bowl.
- Store room temperature in an airtight container for up to 4 days.
More Cookies You Will Love
Yield: servings
Serving Size: 1 cookie
-
Mixer
-
Large Mixing Bowl
-
Spatula
-
2 large baking sheets
-
Heat oven to 300°F. Cover cookie sheet with silpat or nonstick silicone pad.
-
Using a mixer, beat the egg whites and cream of tartar together in large bowl at high speed until soft peaks form. Gradually add sugar a little at a time, then vanilla, beating well after each addition until you get stiff peaks, the sugar is dissolved and the mixture is glossy.
-
Sift cocoa onto egg white mixture; gently fold until combined.
-
Fold in chocolate chips. Drop mixture by heaping tablespoons onto cookie sheet. Makes 30 to 32 cookies.
-
Bake 34 to 40 minutes or just until dry. Cool slightly; remove from cookie sheet. Cool completely on wire rack. Store covered, at room temperature.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.
- *These cloud cookies works best with room temperature egg whites. Don’t use the boxed egg whites, crack the eggs and separate the whites.
- Make sure none of the yolk gets mixed in with the whites or they won’t work.
- Use clean beaters and a clean metal or glass mixing bowl.
- Store room temperature up to 4 days.
Recipe adapted from Hershey’s Kitchens
Serving: 1 cookie, Calories: 54 kcal, Carbohydrates: 8.5 g, Protein: 0.5 g, Fat: 2.5 g, Saturated Fat: 1.5 g, Sodium: 9.5 mg, Fiber: 1 g, Sugar: 7 g
