Over the last couple months our family has converted to being a completely gluten free household. Even though I have been eating gluten free for a couple years, it had become clear that all our family members could benefit from a gluten free diet. In the near future I will tell you a whole lot more about this gluten free journey and how I have changed out many of our recipes.
I went on a mission to create chocolate fudge meringue cookies. I wanted a gluten free cookie that was soft and chewy as I had remembered from my childhood. When I went researching recipes I realized that most of these are naturally gluten free without any substitutions. Score!
I bake every week and was needing a diversion from my gluten free toll house recipe, and my kids have been begging for more of these cookies since I made them. You’re going to love these simple light cloud cookies. They have a soft crunch on the outside, they’re not a pretty cookie, but when you bite into them, oh my. They are heavenly!
These are so delicious and the only really bad part is that they will disappear fast, and you will have to make more.
- 1 -1/2 cups chocolate chips
- 4 egg whites
- 3/4 cup raw sugar
- 1 tsp vanilla
- 1 cup chopped walnuts (optional)
- Preheat oven to 350 degrees.
- Melt chocolate chips in a double boiler – set side to cool to room temperature.
- While chocolate cools, beat egg whites in electric mixer, gradually adding the sugar in as it whips. Continue beating on high until egg white mixture forms peaks.
- Gently fold in vanilla, melted chocolate, and nuts until just incorporated. Don’t overmix.
- Drop by cookie scoop or spoonfuls onto a parchment lined cookie sheet. These won’t spread much.
- Bake for 12 minutes.
- Transfer cookies to a rack to cool
- Store cookies in an airtight container. They keep for several days.
- These aren’t cookies that will freeze or keep a long time, so make them and enjoy!
I can’t wait for you to try these chocolate fudge meringue cookies. Let me know how you like them.