Chocolate Meringue Cookies (Gluten-Free)
These chocolate meringue cookies are made with just six simple ingredients — egg whites, sugar, melted chocolate, nuts, salt, and vanilla. They’re crisp on the outside, slightly chewy on the inside, and entirely flourless. The light texture and rich chocolate flavor make them a perfect sweet treat for any occasion.
These chocolate meringue cookies are a classic treat that’s naturally gluten-free and surprisingly easy to make. With only a handful of ingredients, they whip up quickly and bake in under 10 minutes. Melted semisweet chocolate gives them a rich flavor, while beaten egg whites provide the light, airy texture that meringue lovers crave.
Feel free to customize the cookies to suit your taste — swap the nuts for mini chocolate chips or toffee bits, or leave them out entirely. Either way, these cookies are crisp on the outside and slightly chewy on the inside, making them an irresistible chocolate fix without the fuss of flour or butter.
Why You’ll Love It
Quick and easy. The cookies come together in just 20 minutes with only a handful of ingredients.
Light but satisfying. Crisp on the outside and chewy in the center with rich chocolate flavor.
Gluten-free by nature. Made without flour, these cookies are perfect for gluten-sensitive eaters.
Customizable. Add nuts, chocolate chips, or toffee bits — or leave them plain and simple.
How to Make Chocolate Meringue Cookies
- Preheat the oven and line or grease your baking sheets.
- Melt the chocolate and set it aside to cool slightly.
- Beat the egg whites with salt until foamy, then gradually add sugar and beat until stiff peaks form.
- Gently fold in the vanilla and cooled chocolate, followed by any mix-ins.
- Drop spoonfuls of the mixture onto the prepared baking sheets.
- Bake until the cookies are set but still soft in the center.
⏲️ Make-Ahead Tip
Meringue cookies are excellent make-ahead treats — they keep well at room temperature or in the freezer and maintain their crisp texture when stored in a dry environment.
Recipe Variations
- Swap the nuts for chocolate chips. Fold in mini chips or toffee bits for added sweetness and texture.
- Make them nut-free. Simply omit the nuts for a smooth, chocolate-only cookie.
How to Store
Store: Keep the meringue cookies in an airtight container at room temperature for up to 5 days. Avoid humidity, which can make them sticky.
Freeze: These cookies can be frozen in a single layer in an airtight container for up to 2 months. Let thaw at room temperature before serving.
Chocolate Meringue Cookies
Crisp and light chocolate meringue cookies made with no flour and just six ingredients — easy, gluten-free, and delicious!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 24 cookies 1x
- Category: Cookies, Chocolate
- Method: Bake
- Cuisine: American
Ingredients
- 3/4 cup (4 ounces) semisweet chocolate chips
- 2 large egg whites, room temperature
- 1/4 teaspoon salt
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup finely chopped pecans or walnuts
Instructions
- Prep the oven and pan. Preheat the oven to 325°F. Grease baking sheets or line with parchment paper.
- Melt the chocolate chips. Melt the chocolate chips in a bowl over simmering water or in the microwave oven. Set aside to cool.
- Make the batter. In a mixing bowl using an electric mixer, beat the egg whites until foamy; beat in the salt. Gradually beat in the sugar and continue beating on high speed until very thick and the mixture holds stiff peaks. Fold in the vanilla and the cooled melted chocolate. Fold in nuts.
- Bake the cookies. Use a tablespoon or scoop to drop the mixture onto the prepared baking sheets. Bake for 9 or 10 minutes, or until firm and set but still soft.
Nutrition
- Serving Size: 1 cookie
- Calories: 63
- Sugar: 6.9 g
- Sodium: 28.8 mg
- Fat: 3.6 g
- Carbohydrates: 7.6 g
- Fiber: 0.7 g
- Protein: 1 g
