Chocolate Chip Clouds

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Light, airy and chewy with chocolate chips in every bite – made with egg whites, sugar and chocolate, these gluten free meringues just melt in your mouth.

Light, airy and chewy with chocolate chips in every bite – made with egg whites, sugar and chocolate, these gluten free meringues just melt in your mouth.

Chocolate Chip Clouds

These cookies are a must for Santa, we’ve been making them for years and everyone loves them. 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 Sprinkle Dipped Meringues, Black and White Chocolate Chip Clouds, Coconut Meringues and Peppermint Meringues.

Light, airy and chewy with chocolate chips in every bite – made with egg whites, sugar and chocolate, these gluten free meringues just melt in your mouth.

My daughter Karina makes these 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.

Helpful Tips

  • Works best with room temperature egg 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.

How To Make Chocolate Chip Meringues (Clouds)

How to make meringueschocolate meringuesLight, airy and chewy with chocolate chips in every bite – made with egg whites, sugar and chocolate, these gluten free meringues just melt in your mouth.Light, airy and chewy with chocolate chips in every bite – made with egg whites, sugar and chocolate, these gluten free meringues just melt in your to make chocolate meringesLight, airy and chewy with chocolate chips in every bite – made with egg whites, sugar and chocolate, these gluten free meringues just melt in your mouth.Light, airy and chewy with chocolate chips in every bite – made with egg whites, sugar and chocolate, these gluten free meringues just melt in your mouth.

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Light, airy and chewy with chocolate chips in every bite – made with egg whites, sugar and chocolate, these gluten free meringues just melt in your mouth.
Print WW Personal Points
4.80 from 54 votes
Did you make this recipe?

Chocolate Chip Clouds

54 Cals 0.5 Protein 8.5 Carbs 2.5 Fats
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Yield: 30 servings
COURSE: Dessert
CUISINE: American
Light, airy and chewy with chocolate chips in every bite – made with egg whites, sugar and chocolate, these gluten free meringue cookies just melt in your mouth.


  • 1/2 cup egg whites, room temperature
  • 1/8 tsp cream of tartar
  • 1/2 cup sugar
  • 1 tsp vanilla extract
  • 2 tbsp unsweetened cocoa powder
  • 1 cup chocolate chips


  • 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.



Serving: 1cookie, Calories: 54kcal, Carbohydrates: 8.5g, Protein: 0.5g, Fat: 2.5g, Saturated Fat: 1.5g, Sodium: 9.5mg, Fiber: 1g, Sugar: 7g
WW Points Plus: 2
Keywords: Chocolate Chip Clouds, chocolate chip meringue cookies, chocolate meringue cookies, how to make meringue cookies, meringue cookies recipe

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  1. Made these Chocolate Chip Clouds this afternoon and embarrassed to tell you that 5 hours later my husband and I ate the last two on our way to bed!

  2. Can I add in fresh fruit or frozen fruit together with  chocolate chips? 

  3. These are soooo good!! Used egg whites from the carton and cut back a little on the chocolate chips (so I could eat more for less WW points). Came out perfect. Will be making them again and again 😊

  4. Do you need to bake right away? My stove is not working so I was going to use my toaster oven that would only hold about 12 cookies at a time. I’m worried the rest will deflate before I can bake them?

  5. I made this recipe and it came out perfectly with a minor tweak. I lowered the oven temp to 200 and baked them for 2 hours. They were super crisp and light and delicious! For those having trouble with them being flat or chewy, I might suggest adding the sugar in reallllllly slowly. I sprinkled in about a table spoon at a time and I had no problem the first time I made these. 🙂

  6. I made these and they were a hit!  It didn’t make 30 cookies though and I only bake for 20 minutes. I replaced stevia with the sugar and baking powder for the cream of tartar.  Very easy and delicious!  

  7. My cookies are slightly sticky. Lol! Should I have baked them longer? They are delicious. Thank you for the recipe.

  8. Can I use the liquid egg white substitute for this?

  9. So disappointed. Follow instructions to the tea watch the video and everything. Left the egg whites .out for a couple hours to make sure they were room temperature.  Everything was going into recipe, and so I added the Cocoa and it deflated into one big mess.

  10. These are incredibly delicious!  I cut my chocolate chips back to 1/2 C of mini chipits instead to save a few calories.  I did make a mistake somewhere because they ended up being super flat but so so delicious!!

  11. I made the mistake of making these today. This recipe is absolutely delicious and  incredibly easy. Unfortunately I won’t know how much better they are the next day because they were a little too delicious. My husband and I ate all of them in one day.

    I love this site and thank you for another terrific recipe.

  12. Can you use wax or parchment paper? 

  13. I’m assuming plain old parchment paper is fine, but should I double it up?

  14. How many eggs make half a cup of egg whites?

  15. I have tried this recipe three times today. As soon as i add sugar the peaks collapse. I’m not sure what I’m doing. Wrong. I’ve had the mixer on for a good ten minutes on high and it’s still liquid 🤷🏻‍♀️

  16. Can I use parchment paper? 

  17. Omg mine burnt within 10 minutes at 300°!! Why!?

  18. These are fun to make and everyone loves them.

  19. Can I usa splenda? Do you have recipe for red velvet cloud cookies?

  20. I love your recipe. Thank you for sharing your idea.

  21. Roughly how many egg whites would I need to make 1/2 cup

  22. I didn’t get 30 cookies so I am giving myself more points per a cookie. So sad 😣 Not sure what I did wrong. 

  23. Do these freeze well?  Thanks!

  24. These are SO GOOD! They look just like the pictures, and they’re very yummy 🙂 You can definitely lessen the sugar and it will taste just as good. I added 1/2 a cup but then remembered that I had wanted to add some Splenda brown sugar, so I pretended I’d added less and put a bit of the Splenda in. Oh well, next time! Anyway, besides being absolutely delicious and my new favorite cookies, they’re also super easy to make and super easy to clean up. All that was dirty in my kitchen was a large bowl, the mixer, a spoon, a spatula, and 2 measuring cups. 

    • I forgot to say: I didn’t have cream of tartar, so I just dumped some baking powder and a bit of lemon juice in. I eyed it, I think it was plenty more than people usually use lol. Still came out perfect.

  25. These were good!  I cut the chocolate chips back to half a cup and they were plenty sweet and chocolatey for me.  It cut the points down to 1 per cookie (blue).  

    Has anyone tried leaving out the chocolate powder and maybe adding more vanilla to make vanilla choc chip ones? 

    • My husbands favorite holiday cookie and my recipe doesn’t call for cocoa powder at all – my recipe does have pecans or walnuts and the oven temp is 250.

  26. Wow these are amazing! I was skeptical about chocolate in meringues but was very pleasantly surprised to find they go together well! Will make these again for sure!

  27. Any idea if this recipe would work with Truvia?

  28. Used Monkfruit sweetener instead and lemon juice for the cream of tartar. Came out great! Could easily use keto chips or none for a keto option or 0 point cookie!

    • Maura, could you tell me how much lemon juice and monk fruit sweetener to use? Does it matter if the sweetener is liquid or powdered? Thank you 🙂

  29. These were even better than I expected! Similar to brownie brittle, but lighter and airier. And you don’t feel guilty eating them! I used mini chocolate chips instead of full sized and I thought they worked well. 

  30. I cannot stop eating these.  Really easy and fun to make!

  31. What if you do not have any cream of tartar, can you use something else or can you leave it out?

    • I’ve made meringue cookies without meringue powder and they were fine. I need to add the sugar more slowly to make sure I don’t deflate the meringue as it gets incorporated.

  32. Absolutely delicious!!!

  33. Amazing! I could not believe the intense chocolate flavor with these cookies. Texture was fantastic, easy to make and the family absolutely devoured them. This one is a keeper!

  34. Has anyone ever used monk fruit sugar instead? Do you think it would work?

    • I have tried it and it didn’t work. It was very wet even after an hour in the oven and I had to scrape little wet messes off the parchment paper. But, meringues are finicky and sometimes just don’t work out for me so I can’t say for sure it was the monkfruit that ruined them

    • it would totally work! as long as you add it in gradually instead of all at once, it should come out just fine.

  35. Sooooo yummy and chocolatey! Eat one (or 4) while still warm! Mmmm 

  36. Absolutely delicious! I love meringue and so these are a great treat. 

  37. I substituted Special Dark cocoa and used a mixture of peanut butter chips and chocolate chips. The whole batch was wiped out and everyone wanted the recipe.

  38. Greetings, just got introduced to your site😊 question: planning on using Lilys choc chips sweetened with stevia. Also thinking of substituting stevia for the sugar. Do you foresee any problem with that? thank you!

  39. I would love to try your chocolate chip cloud cookies recipe but am on no added sugar diet. Will these work with monk fruit sweetener?

  40. Do you think I can substitute the sugar for agave?

  41. This was my first attempt baking with my kitchen aid and WHOLLY GUACAMOLE sooooooo yummy!!! Very easy for a novice baker and so rich and chocolaty with a great texture! Thank you! 

  42. Super easy to make and delicious, only problem I can’t stop eating them!!!!

  43. Ok mine didn’t whip up white an fluffy what I did wrong

    • These are tips I have in the recipe narrative- works best with room temperature egg whites, make sure none of the yolk gets mixed in with the whites or they won’t work and use clean beaters and a clean metal or glass mixing bowl. Hope you find this helpful!

  44. Let me start by saying I AM NOT A BAKER. I was nervous about making these after reading some of the other reviews. But I thought “what the heck”? “I’ll give it a try”. I was NOT disappointed. They were so easy to make and taste like a light and fluffy chocolate chip cookie. I also made your lightened up ginger bread cookies the other day…. They were amazing! Yes, I said WERE, as in past tense. I love your site. I use it every day. Thank you!!!

  45. These are really good. They remind me of the “Forgotten Cookies” my mother made when I was young. The oven temperature was 375; after you put the cookies in you turn off the oven, and leave them overnight. Be sure not to open the oven door.

    I don’t remember her making them with chocolate chips as they were more of an Easter treat. Mom would add a tiny bit of food coloring to make pastel cookies.

    For your recipe I like the fact that it has less sugar than recipes for Forgotten Cookies.

  46. Has anyone tried making these at high altitude? If so, were any adjustments needed?

  47. Use artificial sweetener and take out most of the carbs?? Have noticed several recipes lately that are not low-carb because they use sugar. Also, did not use the cocoa and they are still good.

    • This website does not typically use artificial sweeteners. That’s the beauty of these recipes – they are real food. Anyone can put a bunch of artificial crap in and call it diet food (like Hungry Girl).

  48. Can you use parchment paper. I don’t have the silicone items.

  49. Can these be frozen then thawed?

  50. I’m a WW employee and made these for some of my coworkers. They liked them so much that they all asked me to send them the link for the recipe. Thank you for sharing the recipe. 

  51. Can I use parchment paper?

  52. Can I use coconut sugar?

  53. Help! I made these and they are delish, but overnight they turned into a stuck together sticky glob. How in the world do you store these things?

  54. Just a tip. Be sure to use grab egg whites. I used egg whites from a carton and they looked flat.  Can’t wait to try to make them with regular egg white.s. 

  55. I love your meals.

  56. Delicious cookies!

  57. This little cookie was unbelievably easy to make and tastes delicious! I know I will be making these again. I just wish I could stop eating them! 

  58. Twice now I’ve had nice, stiff peaks and then, when I add the cocoa, it turns into a runny mess. Any ideas why?!

  59. They look yummy!

  60. I made these today!   Substituted swerve sugar and Lily’s chocolate chips for a Keto cookie.  Wow!  They are delicious!

  61. Has anyone made these using a handheld mixer?  The video shows a kitchen aid type mixer, but I don’t have one of those.  Will it work with a regular handheld electronic mixer?  Thanks!!

  62. How long will the keep?

  63. Can you use coconut sugar instead of regular sugar 

  64. Okay so I wrestle so I have to maintain weight and this is absolutely perfect for a little snack at night I love them but just make sure to check on them because I took mine out at like 28 and they were perfect 

  65. These cookies were absolutely delicious. My husband declared them as his favorite Christmas cookie this year! Thank you for your awesome recipes.

  66. Brought for Christmas Eve dinner. RAVE reviews.
    Another batch ready for Christmas Day.

  67. What’s the shelf life like on these? I want to make them for Christmas and I’m trying to plan how far a head I can make them  

  68. Easy to make. It took 4 large eggs for enough whites. Everyone loves them. and I can’t keep up with the demand! lol

  69. Hi, I made these last year and they came out great! Love them.
    I decided to make them today and the minute I added some sugar my peaks became flat and turned into a runny mess. Any idea why? I did use egg whites in a carton and that wasn’t a problem for me before. I read the whys online but no help.

    • I just made some merengues (which these are even though they aren’t called that) and I used super fine sugar which someone suggested and added it very gradually with the mixer going.  They turned out great (and I used egg whites in a carton!)

  70. I just made them with egg whites from the carton and they seem just fine.

  71. Just made these cookies. They came our flat and runny. I guess I didn’t have stif peaks? When they baked the cookies were flat and brown. What happened?

  72. If I wanted to substitute Stevia for the sugar, would it work?  Also would it be 1 for 1??  Same amount of Stevia that you would use for sugar?

  73. I just made these for the first time and had an epic fail!!  Mine came out as completely liquid except for the chocolate chips.  I must note that I’ve never done meringue before so I must have done something wrong!  I’m so sad this happened because I really wanted to try them!!

  74. Hi. I am wondering if there is a misprint of the ww frestyle points. I punched in the ingredients in the ww recipe builder (using only 1/2 cup of chocolate chips as oppose to 1 cup) and I got 36 cookies (instead of the 30 in the recipe) and the points came to 4 per cookie and not 2 as written in this recipe.

    • Nevermind. I see I made a mistake inputting the serving amounts. For those who are wondering…1/2 cup of chocolate chips makes these only 1 point!

      • I used erythritol for a sweetener and they came out fluffy looking, but they weren’t chewy…  Did I not cook them long enough?  They would break into crumbs if squeezed together.  

  75. GIna
     A quick scan of the comments did not seem to address my question, so here goes: what is the shelf life for these meringues? I have a feeling I can’t bake and ship.  They are definitely going to be made but perhaps closer to the day of consumption,

    • Even though I’ve never made these, I have had, bought & stored meringue cookies which is what these are just w/chocolate chips. I’ve always just put them in an airtight Tupperware container or some kind of storage container and as long as they’re not devoured, lol, they stay pretty fresh a week or 2…

  76. This looks interesting. Can I use coconut sugar to replace the regular sugar? I have to try this. Thanks

  77. Can these be frozen?

  78. When I put them in the WW calculator I get 3 freestyle points each … help!

    • Hi Abby. The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”) which does not count fruits and vegetables in recipes in the calculations as they are now 0 points.

      The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher) because it’s counting the fruits and vegetables. So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, now you know why.

  79. WONDERFUL!!!!
    Thank you

  80. I am using all whites 100% liquid egg whites.
    I used 1/2 cup. Do I need to add more or less?
    Can I use liquid eggs.

    • Liquid egg whites probably won’t turn out as well. Although I haven’t made these meringue cookies yet, I did try the liquid egg whites in a pie recipe that only uses whites. The pie turned out considerably flatter than it does with “normal” egg whites. 

      • I use Carton Pasteurized Egg White all the time, even for my Angel Food Cakes. And I’ve never had a single problem. BUT they do have to be whipped until very stiff. Then add the sugar and the cocoa. But yes, the carton egg whites will work.

  81. Awesome recipe. I made it twice already and got a plenty of compliments for the cookies. Only one thing people don’t like is the shape, they look like ???? so I have to put some sprinkles on it and it works perfectly.

  82. Can these be made ahead of time and frozen?  Will they hold up or turn to mush?

  83. Gina 
    Can I make and freeze them or do they have to be fresh?

  84. Will these work if I use a hand mixer?  I don’t have a kitchen-aid type standalone mixer…. 

  85. I have a recipe for meringues that combines the egg whites sugar cream of tarter stirred together and then put in a skillet with simmering water string constantly with a spatula until sugar melts and meringue gets to 140* remove and then beat until whites are very thick about 8 minutes at high speed.Can this method be used and then add then fold in the chocolate?

  86. Could these be frozen? I haven’t baked much with egg whites but thinking you probably wouldn’t be able to???

  87. I made these keto using lily’s baking chips and erythritol in place of sugar. Delicious!!

  88. These are fantastic!!! Made them for our party on the 4th and everyone loved them!!! The problem with these little babies is that I cannot eat just one. I love them! Hubby liked them too 🙂 . Best part is, they are SO easy. Thank you Gina!

  89. Hi.  I love this recipe. However, when I put it in the WW recipe builder points come to 3 not 2. Know why? Thanks

    • Tricia 3/19/18: read up to older review comments, Gina explained why. 

      Gina, these are soo good, thank you for all the hard work you put in to share with us! Making my life easier?

  90. These are amazing! Literally just finished baking them and ate one! I just joined Weight Watchers as I need a little help and as chocolate is my nemisis these are fantastic and only 2SP. Thank you, you made my date!
    I made them exactly as you stated and they turned out great, crisp on the outside and a little chewy on the inside.
    One happy mama!

  91. Do not mix these in a plastic bowl or it won’t work at all. I tried them and they went completely runny after I added the sugar.. After some searching on google, I found that you can’t use any plastic because it holds fat in which causes the egg whites to go flat. I tried again in a medal bowl and it worked perfectly. Might be a helpful not to add to the recipe since I saw a couple other comments of people having problems like this. 

  92. I made these for the first time, but the tops crumbled when I moved them from the baking sheet to the cooling rack. They are also crumbling as soon as I touch them. Did I beat too long? Cook too long? I should not that I am NOT a baker and am clueless. They are tasty! Just not presentable for my guests.

  93. Are these crumbly and hard like a typical meringue cookie? I’ve made meringues before and they tend to be very crunchy and have a weird texture. I like soft chewy cookies. What is the texture like?

  94. Pingback: Favorite WW Friendly Valentine's Desserts with Freestyle SmartPoints • Simple Nourished Living

  95. I’ve made these twice now. Very delicious! The first time I made them, I forgot to add the vanilla but they were still good. After 30 minutes in the oven they felt dry so I took them out. They did stick to my baking mat a little and also to the plastic wrap I used to cover them. Next time I will bake for the full 40 minutes! I also lowered the chocolate chips to 3/4 cup because they were a little to sweet for me! Thanks for the heavenly recipe!

  96. I made these for a Christmas party and everyone loved them.  I used mini chocolate chips so they distribute a bit better (in my opinion).  Another great recipe Gina!

  97. These cookies are amazing <3 I love it.

  98. I made the egg white warm by sitting the box of carton into warm water.  But, it still came out flat and not as puffy as the one like yours, how slow do I have to fold the coco powder?  I actually used green tea powder instead, the taste was great, but they didn’t look attractive since it is flat and some parts seems like sticky candies…  help please….

    • Not terribly slow. This might be helpful, if there is any fat whatsoever in the bowl, egg, mixer that could happen.

    • I read on the side of the carton you can’t use them for meringue because the get heated during pasteurization 

  99. I want to note that while we see 2 SmartPoints per cookie listed here, I think it’s actually close to 3 SP (something to keep in mind). Background detail: when I put the recipe ingredients into the WW Recipe Builder, the result is ‘2 SP’. However when I put the data listed under Nutritional Information into the SmartPoints calculator, the result is: ‘3 SP’.
    So these’ll still be a better bang for the SmartPoints buck (so to say) than regular chocolate chip cookies, still technically closer to borderline 2-3 SmartPoints, in truth. They are not a substitute for chocolate chip cookies though; indeed they have their own delightfulness. But in the interest of awareness, I wanted to share this note.

    • The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”) which does not count fruits and vegetables in recipes in the calculations as they are now 0 points.

      The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher) because it’s counting the fruits and vegetables. So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, that is why.

  100. I want to substitute Pyure Stevia and then sugar free chocolate chips. Am I going to run into issues?

  101. Pingback: Recipe Roundup: Holiday Cookies | OhioHealth

  102. Every year my husband makes a homemade custard based ice cream for our Thanksgiving get together. That leaves me with 8-9 egg whites that usually end up as egg white omelets. Wasn’t in the mood for that this year, so I made these. I doubled everything except the cocoa powder. WONDERFUL!! Plus, I put a few in the freezer for a Christmas gift for a gluten-free friend. (I hope they hold up in the freezer.)

    This year I’m thankful for you and all your wonderful recipes and meal plans! Thank you for taking the time to make my life easier.

    • Yes wondering how these do in the freezer as I want to make them ahead of xmas. 

    • I make butterscotch cinnamon tarts which also leaves me with 9 egg whites. I’ve made Brotchen rollsto use up some, but these make a wonderful addition to a party dessert table.

  103. Pingback: Low Carb Chocolate Chip Meringue Cookies | All Day I Dream About Food

  104. Made these last night and they are AMAZING! As soon as I tasted the “batter” before cooking, I knew they’d be delish. Plan to make a second batch this weekend!

  105. Can these be made with stevia

  106. Is there an appropriate substitution for the non-stick pad or silpat?

  107. Oh Lort!! I just made these and they are DELICIOUS!! I know they are low in smartpoints, but I’ve got to get them out of my house before I eat them all! 🙂 Thank you for sharing this wonderful recipe! 

  108. I love, love, love your recipes!  My 7 year old daughter has taken to cooking and baking and made these tonight for dessert.  Delicious!!!  

  109. I have to tell you Gina that my office LOVED them! I made them again this morning and am taking them into our weekly meeting. They can’t believe you can have this amazing sweet treat without doing major calorie damage. I love recipes like this! Your website has so many great recipes so thank you for make our lives a little easier 🙂

  110. Wow!  This was my first time making meringues so I was a bit nervous, but these came out wonderfully!  I even forgot to get my eggs to room temperature before starting, and yet this came out great.  My only problem was that I didn’t have anything to sift the cocoa, so it wasn’t very well distributed.  Just took care of that with an order on Amazon ;).  Thanks so much for this WW friendly dessert.  

  111. Never mind that first post. I made them again this morning and they turned out EXACTLY like yours 🙂 I think my eggs weren’t as warm as they should have been and I don’t think I beat the mixture as long as I should have. So I’ll take both batches into work because even though the first batch didn’t look right, they tasted amazing! So happy to have figured this out and for your blog 🙂

  112. Not sure what I did wrong. I followed the recipe but mine are flat, it was a really loose batter. Now I tasted it and the flavor is there but they laid out flat so I only got 19 out of the batch. I’m sure my office will eat them up though 🙂 Any suggestions are appreciated.

  113. These are AMAZING. Since they’re meringues and are made out of egg whites, I swear you cannot even tell that each cookie is only about 50 calories. They’re so good that I’m making another batch to give away as presents for the holidays! 

  114. I’m concerned with the sugar in it. With the new Smart Points program the sugar is counted and it is usually big time. So I just wondered why it was not on your facts count? I’m thinking that could raise the point value for the SP but I do like it at two.

  115. Oh wow, these are amazing!!!!  I am just getting back to Weight Watchers after a couple months hiatus, and these cookies fulfilled my cookie craving.  So good and chocolaty and sweet!

  116. Would piping also work for a better overall appearance? I am using mini chocolate chips so I didn’t feel those would be a problem.

  117. Has anyone tried freezing these?

  118. Made these several times. They are delish!! Made these once with peanut butter chips, they were great.

  119. Can you tell me how many grams of sugar is in this recipe? Weight Watchers has changed how they calculate their points and we now needs all the nutritional information!! Thanks!

  120. These are amazing! I just made them for the first time today! I dare say they are better than regular choc chip cookies!!! YUMMO!!

  121. Argh, ! need these in my life!! These definitely make the cut for dessert tonight.

  122. I tried these this morning but couldn't get the eggs to peak. What did I do wrong? They tasted OK but they were flat, nothing like the pictures

  123. These are absolutely delicious! I have been asked for them and for the recipe a 100 times.

  124. That's really delicious! I really wan to try preparing it tom! Hope it gets prepared that way I want and as tasty as it is looking in the pictures! Thank you very much for this blog!
    online chocolate delivery in mumbai.

  125. How many calories per cookie without the chocolate chips?

  126. Just made these and they were awesome. I am out of the country visiting Greece and couldn't find cream of tartar but I googled substitutions and used baking powder instead. Also 3 eggs were just enough, 4 were not needed. I also didn't know that unlike cream, eggs need to be room temp with nothing in the them to get stiff peaks. Lesson learned after trying to mix for 15 minutes haha. Just a tip for any newbies out there like me. YUM!

  127. I did this exactly how it said…. but it turned out COMPLETELY runny. Is 1/8 tsp correct for cream of tartar?

    Also, the mix only made like 10 cookies after I added a cup of flour. So, is something written incorrectly?

  128. Just made these for the first time. Testing them out for Passover next week for my husband's family. First of all, they are delicious! Secondly, I used parchment – didn't have silpat – and I had to peel them off the paper. Not terrible though bc they totally kept their shape. Might try a little cooking spray next time? I also used four regular size eggs for the egg whites and mini chocolate chips. Really delicious!

  129. I've made these several times now, and they've worked perfectly! Today I decided to sub in 1/2 tsp. mint extract instead of vanilla, and they are delicious! Almost as good as thin mints!

  130. Oh dear, super exciting that these are one point each.. I'd probably end up eating 20 though.

  131. Oh my goodness, I just made these. They turned out fabulous!!! Thank you so much!

  132. Mmm I would add rice crispies to these.

  133. My first attempt at a meringue and I had some problems :s. First of all, I couldn't find cream of tartar, but read that I could use vinegar instead. Then, I tried to replace the sugar with maple syrup…long story short, the cookies started collapsing and wrinkling almost immediately in the oven. I put them in the airtight container overnight and now they're gluey messes. Was it my substitutions that may have caused the fail? I also read in the comments that the eggs should've been room temp but I pulled mine directly from the fridge.

    Also note, they stick to parchment paper so the paper should be sprayed lightly first. I had to basically scrape them off which must not have helped with the delicacy of the meringue "structure".

    Help, please. 🙁

  134. Is there any substitute for cream of tartar? I would love to make these, but I live in a country where you can't just go buy cream of tartar, unfortunately for me!

  135. Made these tonight and they were absolutely delicious!

  136. So I have made two batches of these. The first time, they still were way better than I ever expected! I was pretty skeptical at first. I do think that 35 minutes was too long. They were pretty dried out. The second batch I took out at 28 minutes and they were more chewy….delicious! My husband thought that I was crazy and he is loving them (my kids too!). Thank you for this one.

  137. Just made these for my daughter who was diaganosed with Type 1 diabetes. Substituted splenda for sugar to bring the carbs down even more. I also used store brand egg whites from a carton. They turned out great!! Definitely a keeper!

  138. These were really good! I'll be making them again but omitting the chips. They're good without them….

  139. These were delightful! I left the eggs out for a 1/2 day and baked for 37 minutes.
    I'm so glad to have found a recipe to satisfy my cookie cravings on a gluten free diet–thank you 🙂

  140. These are amazing – bored with nothing to do while hanging out before Christmas Eve celebration – checked email, saw this and headed to the grocery store. They were easy and fast to make – doubled the recipe for family gathering of 30+ – a HUGE hit! Everyone wanted the recipe…and they got it. Making another batch today for party tomorrow – adding a mix of white and semi choc chips. Love this – thank you Gina!

  141. These are FANTASTIC!!! I used 3 large egg whites and subbed crushed candy canes (way less, only like 1/3 cup) for the chips and they are delish!

  142. Can you use honey instead of sugar?

  143. I have to say, I read this recipe yesterday morning, and within 30 minutes of reading it I was making them. As soon as I was done with them, I took a picture of the finished product, emailed it to my sister with the recipe page, and within one hour she had hers in the oven as well!
    I was good, I held off tasting them for a few hours, my husband, he dug right into them. Then my daughter and family came for Christmas Eve and as soon as they spotted them, it was a cookie in one hand and hot appetizers in the other hand. Most of the cookies are gone. They would have all been gone had my company not forgotten to taken them as they said they were going to.
    Light and airy, light chocolate flavor, definitely like eating puffy clouds. They are awesome and I will be making the two other variations over the weekend. Could not believe that a cookie, made without flour, could be so decadent!!

  144. Just made these and they taste good, but I was unable to get stiff peaks once I started adding the sugar. The batter was very liquidy and the cookies spread out in to flat rounds with the edges becoming browned. Any ideas on how to work with the batter for next time?

    • Something was off likely a streak left in the bowl or on the beaters of fat from a previous bake. That happened once to me and now if I’m doing ehh whites I reclean everything before I start

  145. Yum! Made these today and my 17-year-old son now has a new favorite! The only problem with 1-point cookies as yummy as these is before you know it, you've had 10!

  146. Yummy!! I can't wait to try them. Thanks for the recipe!!

  147. To bring my meringue to room temp, I put the eggs in hot tap water for 5 minutes – this warms them up just fine! You want to take the cold edge off. These cookies were great! Made them yesterday and my family is loving them!

  148. Ok, I scanned the comments & have seen no answer so here goes: What do you consider room temp? My kitchen in winter is always chilly (hence the reason I love having the oven going!) Should I bring them into a warmer part of the house for a bit? Sorry this seems like a dumb question, but I know meringue can be a bit touchy. I love these types of cookies, you can do so much with them, my mom used to make Peanut Butter Puffs & they were delish!!

    • You wouldn’t happen to have the recipe for the peanut butter puffs? My manchild loves pb. Me too! Lol My email is I’ll share too.

    • I left my egg whites out for about an hour, I have made them twice and they turned out great, so much better the 2nd day.
      But after reading about your peanut butter Puffs, I wonder if you could substitute the cocoa powder with pb2 and have peanut butter chocolate chip clouds??!!!! Yumm????????????????

    • I have been putting my egg whites into a jar and putting the jar into some hot water for a minute or so and it comes out great. Didn’t do this the first time and the egg whites just turned into goo instead of forming peaks.

  149. I just made these for Christmas gift baskets and they are DELICIOUS! Thanks as always for the awesome recipes!

  150. I love this idea! Perfect for a chocolate craving!

  151. Mine don't look that nice. They kind of flattened out and now look like regular chocolate chip cookies (but don't taste like them). Should I have beaten the eggs longer? I'm guessing the mixture just wasn't stiff enough…

  152. Love your recipes! This one looks super yummy and easy to do! Pinning it 🙂

  153. Love this! If you like healthy and yummy bites, please check this mini balls out, excellent and easy for Christmas!

  154. Love your site. Have made so many of your recipes. Made a batch of these friday and they were gone in a sec! Made a double batch today and they were super foamy, almost like styrafoam? Any ideas what happened? I know meringues are tricky, did I over beat the eggs?

  155. These came out delicious! I needed a quick chocolate fix and these were perfect. The actual process for making them was easy and the clean up was easy too. Overall great experience. Will definitely bake these again!

  156. These are wonderful since I am back on WW and love something chocolate and sweet. Keep the sweets for WW coming.

  157. Made these for Christmas. Kids loved them, adults too. They were gone fast.

  158. My friend made these for us on Sunday… they are delicious! I just love your site! Thank you!!!!!

  159. Love the recipe. I've used this twice now. I have a question about the stability. I was hoping to do larger batches and I found when I was waiting for the first cookie sheet to bake, the rest of the batter got a little bit runny. Not terrible but it did get a bit liquidy and deflated slightly. I worry about doing a larger batch and having more than half the batter sit on the counter for 35 minutes (a great deal longer than butter based cookies). Any tips or suggestions? I started covering the bowl with a tea towel but I didn't really notice a big difference.

  160. awesome recipe!

  161. Great recipe! I didn't have any problem with egg whites from a box. I literally left them on my counter and almost forgot about them, so they were definitely room temperature. I just used Jewel brand egg whites and I used white chocolate chips 🙂

  162. Made these today with chopped up toblerone… Delish!

  163. I made the white and dark chocolate chip clouds with the splenda/sugar blend and it worked perfect!!! so, i guess it would work the same here. I was just wondering if that lessens the point value?

  164. I just made these and they are super delicious! Cloud is definitely the right name for them, they simply melt in your mouth. I realized after I made the batter that I was out of parchment and I don't own a silcone mat, so I just lightly sprayed my cookie sheet and they came off no problem. I love that they are pretty much guilt free. I will definitely make these again!

  165. Fantastic recipe! Followed it verbatim and was awarded with perfect clouds of chocolate happiness. I wonder if the people having issues are using not-so-fresh cream of tartar?

  166. Hi Gina! I am new to your site, and love it! I recently tried this recipe and followed it to the T but my batter turned out really thin, not stiff at all. I decided to continue anyway and once I baked it, it tured into like a briddle/sheet cake! Any idea as to what went wrong? I want to try it again soon!

  167. just made these and they are just fantastic, will be great for a sweet treat in my lunches all week

  168. These are wonderful, thank you for the recipe!! I lightened up on the chocolate chips and added some coconut and they turned out great!

  169. Just made for first time. These are really good, satisfy chocolate craving, however it is hard to stop at just one!! Think I will try without chocolate chips to get that 0 point value.

  170. These were amazing! My kids kept sneaking into them and I think they ate most of them. I managed to hide a few to see how good they are tomorrow.

  171. I print out your recipes all the time – but, when I print this one out – the ingredients don't get put on the printer-friendly version. Just thought I'd let you know.

  172. Could you use Agave or honey instead of sugar?

  173. It would have been nice to know that egg whites from a carton dont work BEFORE I tried this recipe. Now I've wasted all of these ingredients for nothing! I won't be trying this one again. Very disappointing!

  174. Ok these were AMAZING and totally can take the place of a regular cookie. My kids LOVED them too!

  175. This is very similar to a non-weight watcher cookie that I make at Christmas, called Nighty Nites or Forgotten Cookies. I add chocolate chips and nuts to them and bake them on a foil lined cookie sheet. I put them in the oven, shut the door, turn the oven off and leave them overnight. They peel right off the foil (and into my mouth) in the morning.

  176. I made these last night (my THIRD Skinnytaste recipe yesterday) and are ALL gone now! My husband and I loved them (him more than me, because when I came home from work today there were far left less than when I left this morning!

    So sorry if I'm being redundant here, but can Splenda be substituted for the 1/2 C of sugar? And, if so, how would that affect WW points+?

    They are awesome! I can't wait to make (and eat!) them again! Thank you for the wonderful site and recipes!!!

  177. I just made (and tasted) these…FABULOUS!!! My husband loved them too! They're a keeper!

  178. I just made these for the first time. They taste great. I want to try again to see if I can make them prettier… maybe by piping them onto the sheet so they make pretty little dollops instead of blobs. It's okay either way, though. Blobs still taste good!

  179. I made these today and loved them. I will be trying to play around with using Splenda in them instead. I have a friend that is pregnant and has GD so she has to be very careful about the amount of carbs she eats making most dessert foods almost tease for her to even bother with. These are already pretty low in carbs, but Splenda could knock em down even more!

  180. OK so I tried these once with real sugar and once with the sugar/splenda mix. The real sugar is definitely better. Even though I used only 1/4 cup of the splenda/sugar baking mix they turned out WAY too sweet.

    This is such a fun recipe to try different variations with!

  181. It depends on how much sugar is in the cocoa powder, maybe use half.

  182. I couldn't find unsweetened cocoa powder and found "no sugar added" instead. Each packet has about 18g of sugar. Any ideas on how to adjust the actual sugar or should I omit all together?

  183. do you know how many points if you skip the chocolate chips?

  184. Sounds like you should have beat them longer. Egg whites from a carton don't usually work.

  185. As I expected, mine turned out flat the way regular choc. chip cookies do & they stuck to my parchment paper. I think I also baked them for too long. Ahh, frustrating! 🙁

  186. I am working on my 1st batch ever but not feeling too confident about how they will turn out, seeing as I'm not a very experienced baker. I saw the "soft peaks" but didnt see any "stiff peaks" I'm afraid I over beat the mixture.

  187. WOW! This recipe rocks. I took out the chocolate chips and subbed 1/2 tsp of the vanilla for almond extract. Took only 25/30 minutes for mine to bake, though I didn't measure the size, so they could be smaller. For thirty cookies, it will come out to 16 calories per cookie! WOW! This whole site is fabulous.

  188. I just made these and they taste just like regular chocolate chip cookies, but without the guilt! I didn't have parchment paper or a silicone pad, so I decided to use tin foil and sprayed it with a little cooking spray. They cooked up pretty quickly (20-25 mins)! I think they are perfect! Thanks Gina. I love your blog, keep it up. Tonight I am making your Zesty lime shrimp and avocado Salad 🙂

  189. These are amazing. Just made them. Going to have to stop myself from eating every last one right now.

  190. I tried these last night, and they are just amazing! I loved making them almost as much as I loved eating them. Just almost!
    I hope you don't mind, but I posted my "journey" in making them!

    -Many Smiles!

  191. I used Egg Beaters egg whites and they worked fine. I really have never eaten meringue before except on lemon meringue pie so I didn't know what to expect. They were great! I cannot wait to see how chewy they get after a couple of days. Finally, a no guilt cookie!

  192. Just made these yesterday. They were DELICIOUS and my whole family loved!! Thanks for all the wonderful recipes. I love this site.

  193. It's key for the eggs to be at room temp. I learned that lesson the hard way :). I'm going to try again tonight.

  194. Just made these.. they are SO good! I used the big fat Ghirardelli dark chocolate chips, and oh my goodness these are incredible. What a wonderful way to get my chocolate fix while still staying on track with WW points!

  195. Oh good!!

  196. I redid them OMG!!!! I had to hide them from my husband!!! SO delish!

  197. I don't think you beat them long enough. They should form stiff peaks, that's when you know they are ready. Some people report issues with egg whites that come in a carton, best results come from real eggs.

  198. mine are too watery i think?

  199. These are amazing when made with Andies candles pieces in place of chocolate chips. Mmmmmmm!

  200. Don't they!! I love these cookies!!

  201. These are amazing and get better with each day they sit in the tupperware container. THANK YOU for this recipe–every time I want to eat a high points Christmas cookie, I just grab one of these. Okay, and maybe I had one with breakfast too.

  202. Mine turned out amazing!!!! Thanks for the tips. And they actually do taste better a few days later than they did at first for some reason lol.

  203. Great idea Corrie!

  204. I am not a fan of chocolate so I made these with pumpkin pie spice & butterscotch morsels…delish!!!!!!

  205. mine turned out flat! i don't know if i baked them too long, which i don't think i did because when i took them off of the parchment paper the inside was still raw….

  206. Yes bake at 300, you can use parchment instead of a silpat.

  207. Hi, we bake them at 300F, right? and also, would it be ok if i lined my cookie sheet with wax paper instead of the silicone pad?

    • no wax Paper does not work it sticks  even parchment paper sticks I managed to salvage mine by scraping them immediayely they came out the oven I wonder if you can spray with Oil or  bakers joy

  208. i skipped the chocolate chips ( i had already made the "batter" and realized i didnt have them..oops!). they were still sooo good, AND w/o the choc chips…ZERO POINTS!!!!

  209. I've had this recipe bookmarked on my computer for months now and finally gave it a shot tonight. These taste like the most sinful, fattening "cookie" ever!! They are SO rich and chocolatey that if you tasted them for the first time you would not believe that they are healthy! They turned out better than expected on my first try, and I can't wait to share them with friends.

    This recipe is AMAZING! Thanks for sharing 🙂

  210. I use Cage Free Egg whites from Trader Joe's with good success but other brands don't work as well. Room temperature is a must! Glad you liked them!

  211. Yesterday I used shoprite brand egg whites and tried twice to get the egg whites to stiffen; did not work. This am. I sat out 4 egg whites (from 4 large eggs)let them sit for an hour and everything happenned as planned; they are in the oven now. I will post again tomorrow.
    By the way, I love your blog.

  212. My first batch using liquid egg whites flopped. They wouldn't form peaks. I changed over to real egg whites and they came out perfect! In the oven baking as I type. Cannot wait to taste them. I've had similar ones a few years back, but was never given the recipe.

    Thanks Gina!

  213. I just made these for the first time, and my husband and I both love them! Perfect for a chocolate fix, but slightly better for us in the calorie department. 🙂 He's recovering from surgery, so chocolate is a necessity right now for both of us 😉

    Thanks for continually posting quality, WW-friendly recipes that use "real" ingredients!

  214. @Angela- I think they may have baked too long. I usually take them out of the oven when they are still a little soft and let them cool for a while, they get a little firmer with time and come right off the silicone with no problem. Meringues can be a bit tricky. Humidity, age of the eggs, the type of bowl you make them in all make a difference. But such a great way to make a low point cookie so I recommend reading this… some great pointers that may help…

  215. Thank you for all of the great recipes! I tried these and they stuck to my silicone mats. They would fall apart when I tried to take them off. Did I bake them too long, not let them cool long enough?

    Even though they fell apart, they taste delicious!

  216. Just found your site and I am already in love! Thank you and the cookies hit the spot when I NEEDED some chocolate. Gotta love flex points. I could eat the whole batch if I wanted to.

  217. Sounds like maybe they are in the oven too long. Try cooking them less time. Also, I find the next day (after staying covered in an airtight container) they are chewier than the first.

  218. How do you get the second batch to not come out cracker thin?

    I've tried this recipe twice, the second time the first batch came out like normal cookies but I can't get the second batch to be uncrackery. My first attempt produced only cracker cookies so the second time I used real egg whites.

    The crackers cookies make a great ice cream topper though! So I don't get too disappointed!:D

  219. I'm sure one cookie short won't affect the points much! lol Glad you liked them! These were my addiction when I was pregnant.

  220. I made these today, just took my last batch out of the oven… one cookie less than what you said it would make. 20 cookies… is each cookie still around the same points??? I mean, i was only one cookie short lol. Anyways, they taste awesome!! One of my big problem sis junk food… I cant get enough of it. And I love that these are only one point. I ate like 5 of them LOL and I still have 4 points left for my dad.

    Guess I'll eat a boca burger 2nite!! xD NE ways I've already made 2 things from your blog and they're awesome. Thank you sooooo much! I'm sure I'll be coming here for more! xD

  221. My son and future daughter-in-law made these for my mom and I for dessert last night -being so supportive of our ww efforts :). They tasted AWESOME…and so guilt free. And my son and daughter-in-law LOVED them as well. I tell them that is why ww is not called Dieting it is called LIVING!! Thanks so so much for the GREAT recipe.

    Anyone out there that did not try them yet – DO IT NOW – you will not be sorry!!!

  222. LOL, aren't they!!! They are even better the next day for some reason!

  223. Gina just made these and they are incredible and addicting! Making the Chicken Roja Veija for dinner tonight.

  224. I know, you're welcome!!

  225. These cookies are AMAZING!!! I stumbled upon this recipe last week, and since then have made two batches! They are addicting, dangerous to make. Hard to eat just one!! Thank you Gina!!

  226. Congrats on your new addition, Gina! She is a work of art, so precious! Love all the recipes, grateful for the help on keeping on track!
    Looking forward to baby updates! Enjoy her!


  227. @Bonnie – I'll be honest, I don't use Splenda. Maybe the Splenda/Sugar baking mix? Let me know how they come out if you do.

  228. These look yummy, I was wondering if you can use Splenda instead of the sugar?

  229. Oh my, I was addicted to these while pregnant and didn't have to feel guilty about it!!

  230. I made these for a party on Saturday night and they were gone in 10 minutes! SO GOOD! I've already had requests for more 🙂

  231. Oh my god, these are amazing – and so low points! Thank you!

  232. Your welcome! I might like these better than regular chocolate chip cookies!

  233. I made these for Thanksgiving and they were a huge hit! Thanks for the recipe.

  234. I wouldn't use wax paper but parchment should work. You should put silicone mats on your Christmas list if you don't own any, they are great.

  235. I tried out this recipe tonight. I made the mistake of lining my cookie sheet with wax paper since I didn't have anything else. The wax paper got stuck to the "cookie." BUT…I was able to salvage them by putting them on a wire rack above a simmering pot of water; worked like a charm. The dessert was tasty.

  236. @Ashley, what a great idea adding pumpkin spice! I bought cage free liquid egg whites from Trader Joe's. Worked fine. I wonder how true some of those egg whites are that they sell in the supermarket. I guess you can't go wrong with using eggs and separating the whites which only takes a minute.

  237. Awesome cookie! I've had so much fun with this recipe – instead of coco I used pumpkin spice in honor of Thanksgiving!

    What brand of liquid egg whites did you use? I've tried using both eggs and liquid egg whites and the latter totally failed.

  238. These are so addicting!!

  239. These look fantastic! I made meringues once and they were gone in one day. I have to make them again. Thank you for reminding me….

  240. I love light and airy treats, so I can eat more!

  241. 3 xtra large eggs.

  242. how many eggs does this recipe take?

  243. I'll use regular egg whites from large eggs. Do you know how many I'll need for 9 TBL?

  244. I am so excited to come across your blog! I have done WW for many years and am finally at the point of just living it so I'm always looking for WW friendly recipes. These cookies look amazing!

  245. How many eggs make the 9 Tbsp. of egg whites? Is it one egg per Tbsp?

  246. About how many eggs does it take to get 9T and should they be at room temp?

    • each egg is app ¼ cup including the yolk

    • Why are you asking about 9 Tablespoons. The recipe calls for 1/2 cup of egg whites which is the same as EIGHT TABLESPOONS! (there are 16 tablespoons in a cup)

    • It could be that the recipe at one time had "9Tbsp." as the egg measurement. If you look at the date on that question, that was in 2009 – over 4 years ago. The website owners could have easily change the recipe during that time which would be the reasonable answer as to why more than one person was asking about 9T. Perhaps the owners decided that 1/2 cup was an easier to understand measurement.

  247. Can the sugar be substituted for Splenda or is it required for it to "work"?

  248. mmm, they look wonderful!