Description
Light, airy, and delicately chewy, these chocolate chip cloud cookies melt in your mouth with chocolate in every bite. Naturally gluten-free and made without flour or butter, they’re a lighter twist on classic chocolate chip cookies.
Ingredients
- 1/2 cup egg whites (from 3 to 4 large eggs), at room temperature
- 1/8 teaspoon cream of tartar
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 2 tablespoons unsweetened cocoa powder
- 1 cup chocolate chips or chocolate chunks
Instructions
- Preheat the oven to 300°F (150°C) and line baking sheets with a silicone mat or parchment paper.
- In a clean bowl, beat egg whites with cream of tartar until soft peaks form.
- Gradually add sugar, beating until stiff, glossy peaks form and sugar is dissolved. Add vanilla extract.
- Sift cocoa powder over the mixture and gently fold in to avoid deflating.
- Fold in the chocolate chips or chunks.
- Drop heaping tablespoons of the mixture onto prepared baking sheets.
- Bake for 34 to 40 minutes, until the outside is dry and set.
- Let cookies cool completely before removing from the baking sheet.
Notes
- Use freshly separated egg whites for best volume and stability.
- Do not overmix after adding cocoa and chocolate chips to maintain the airy texture.
- Cookies taste even better the next day as they become slightly chewier inside.
- Store in an airtight container to preserve crisp edges and soft centers.
- Try swapping chocolate chips with nuts or dried fruit for variety.
- Prep Time: 15 minutes
- Cook Time: 34–40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 45
- Sugar: 5g
- Sodium: 5mg
- Fat: 2g
- Saturated Fat: 1g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 0mg
