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Chocolate Chip Cloud Cookies
These gluten-free, flourless chocolate cloud cookies are light and airy, slightly chewy with chocolate chips in every bite! Made airy with egg whites, sugar and chocolate chips.
Equipment
- Mixer
- Large Mixing Bowl
- Spatula
- 2 large baking sheets
Ingredients
- 1/2 cup egg whites (from room temperature eggs (from 3 to 4 large fresh cracked eggs)*)
- 1/8 tsp cream of tartar
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 2 tbsp unsweetened cocoa powder
- 1 cup chocolate chips (or chunks)
Instructions
- 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.
Video
Notes
- *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.
Nutrition
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: 3