These cloud cookies are light, airy, and slightly chewy with chocolate chips in every bite! Gluten-free meringue made from egg whites, sugar and chocolate melts 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 like these cookies better than regular meringue cookies because the cookie filling is chewy and tastes good. My daughter started baking this when she was a teenager and still makes it every Christmas. It’s so easy to make with just 6 ingredients! Other types of meringue cookies I like to make for the holidays include black and white chocolate chip clouds, coconut meringues, and peppermint meringues.
See how to make chocolate chip clouds
Karina’s Favorite Gluten Free Cookies
My daughter Karina makes these cloud cookies better than any other cookie! She is sensitive to gluten but loves chocolate so whipping it up was easy. My favorite thing about the perfect chocolate treat is that I eat it the next day. Chewy is the way I like it.
- Made with just 6 ingredients
- Texture that melts in your mouth
- light and airy
- Gluten-free and low-calorie
What you need
This 6-ingredient cookie recipe has no salt, butter, or flour. Here’s everything you need to make the lightest, most gluten-free chocolate cloud cookies. Check the recipe card below for exact measurements.
- Egg whites: The basis of this cookie recipe is to use freshly cracked egg whites that have been stored at room temperature, not straight out of the box.
- Cream of Tartar: This helps stabilize the whipped egg whites.
- sugar: for sweetness
- Vanilla Extract: for flavor
- chocolate: Unsweetened cocoa powder and semisweet chocolate chips or chunks
How to Make Chocolate Chip Cloud Cookies
Here are step-by-step instructions for gluten-free cloud cookies: See recipe card below for full measurements.
- Heat oven to 300°F. For better results than parchment paper, line a large baking sheet with a nonstick silicone pad.
- In the bowl of a stand mixer, mix egg whites and cream of tartar on high speed until soft peaks form. Gradually add the sugar, a little at a time, then add the vanilla. Stir well after each addition until stiff peaks appear, the sugar has dissolved and the mixture is glossy.
- Sift cocoa into egg white mixture. Gently fold until combined.
- Fold in the chocolate chips. Drop mixture by heaping tablespoons onto prepared baking sheet. Makes 30 to 32 medium cookies.
- Bake for 34-40 minutes or until dry. Let cool slightly. Remove from cookie sheet. Cool completely on a wire rack. Cover and store at room temperature.
useful tips
- These cloud cookies work best with room temperature egg whites. Do not use egg whites from a box. Break the egg and separate the whites.
- Make sure the egg yolk does not mix with the white. Otherwise it won’t work.
- Use clean beaters and a clean metal or glass mixing bowl.
- Store in an airtight container at room temperature for up to 4 days.
More Cookies You’ll Like
produce: night soil
Serving Size: 1 cookie
mixer
large mixing bowl
spatula
2 large baking sheets
Heat oven to 300°F. Cover the cookie sheet with silpat or non-stick silicone pads.
Using a mixer, beat egg whites and cream of tartar in a large bowl on high speed until soft peaks form. Gradually add the sugar, a little at a time, then add the vanilla. Stir well after each addition until stiff peaks appear, the sugar has dissolved and the mixture is glossy.
Sift cocoa into egg white mixture. Gently fold until combined.
Fold in the chocolate chips. Drop mixture by heaping tablespoons on cookie sheet. Makes 30-32 cookies.
Bake for 34-40 minutes or until dry. Let cool slightly. Remove from cookie sheet. Cool completely on a wire rack. Cover and store at room temperature.
Final step:
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- *These cloud cookies work best with room temperature egg whites. Do not use egg whites from a box. Break the egg and separate the whites.
- Be careful not to mix the yolk with the white. Otherwise it won’t work.
- Use clean beaters and a clean metal or glass mixing bowl.
- Store at room temperature for up to 4 days.
Recipe from Hershey’s Kitchens
clothing material: 1 cookie, calorie: 54 calorie, carbohydrate: 8.5 g, protein: 0.5 g, province: 2.5 g, Saturated Fat: 1.5 g, sodium: 9.5 mg, fiber: 1 g, sugar: 7 g
