As far as simple and delicious cookie recipes go, this is a good one to have on hand.

These cookies have only 4 ingredients, and are gluten-free, dairy-free (as long as your chocolate chips don’t contain dairy), and many other allergen and dietary needs friendly.

This is a recipe I’ve had around for ages, since I was a kid! I believe I originally got it from my cousin. I recently re-discovered these, they’re almost too easy to make, and a great way to use up extra egg whites. They’re easy enough kids can help or even make them by themselves, and with the chocolate chips, M&M’s, or other add ins, also very appealing to kids!

Are you ready for some of the easiest cookies you’ve made yet? Yeah, let’s go!

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Recipe from my cousin

Chocolate Chip Meringue Cookies

Makes about 24 (about 1 1/2inch / 3cm) cookies

Ingredients:

2 egg whites
1 pinch of cream of tartar
1/2 cup / 100g granulated sugar
3/4 cup / 128g mini chocolate chips or other add-in of choice

Directions:

Oven preheated to 250°F / 121°C. Line a cookie sheet with a silpat or lightly grease.

In the bowl of a stand mixer or with a hand-held electric mixer, beat egg whites and cream of tartar with whisk attachment until foamy.
Add sugar and beat until stiff peaks form.
Fold in chocolate chips with a spatula.
Drop onto prepared cookie sheet and bake for about 30 minutes, or until set and just starting to turn a light golden color. Allow to cool slightly before removing from cookie sheet.

Jenny’s Notes:

Mini M&M’s are also a hit in these cookies! You can get creative, any kind of crushed candy or cookie like Oreo’s, or nuts, sprinkles, etc.
These cookies are best enjoyed within a day or two. They can be stored loosely covered at room temperature, but if you cover too tightly they turn soft and sticky even quicker.

meringue, egg whites, cookies, gluten-free, dairy-free

dessert, cookies

American

Yield: 24

Author: Jennyblogs

Chocolate Chip Meringue Cookies

4 ingredient meringue cookies with a slightly crunchy exterior and a soft, chewy inside, speckled with chocolate chips.

Prep time: 20 MinCook time: 30 MinTotal time: 50 Min

Ingredients

2 egg whites
1 pinch of cream of tartar
1/2 cup / 100g granulated sugar
3/4 cup / 128g mini chocolate chips or other add-in of choice

Instructions

Oven preheated to 250°F / 121°C. Line a cookie sheet with a silpat or lightly grease.
In the bowl of a stand mixer or with a hand-held electric mixer, beat egg whites and cream of tartar with whisk attachment until foamy.
Add sugar and beat until stiff peaks form.
Fold in chocolate chips with a spatula.
Drop onto prepared cookie sheet and bake for about 30 minutes, or until set and just starting to turn a light golden color. Allow to cool slightly before removing from cookie sheet.

Notes

Mini M&M’s are also a hit in these cookies! You can get creative, any kind of crushed candy or cookie like Oreo’s, or nuts, sprinkles, etc.
These cookies are best enjoyed within a day or two. They can be stored loosely covered at room temperature, but if you cover too tightly they turn soft and sticky even quicker.