Description
Nothing takes me back like the fusion of mint and chocolate—specifically, a batch of meringue mint chocolate chip cookies crisp on the outside and cloud-like on the inside. These cookies deliver a melt-in-your-mouth experience that’s airy, nostalgic, and plant-based.
Ingredients
4 large egg whites (room temperature)
1 cup granulated sugar
½ tsp cream of tartar
½ tsp oil extract
½ cup mini dark chocolate chips
Optional: 1 drop natural green food coloring
Optional: Pinch of salt
Instructions
1. Preheat oven to 200°F and line two baking sheets with parchment paper.
2. In a large clean mixing bowl, beat egg whites and cream of tartar on medium until foamy.
3. Increase speed to high and gradually add sugar one tablespoon at a time.
4. Continue beating until stiff peaks form.
5. Mix in oil extract and optional coloring.
6. Gently fold in mini chocolate chips using a silicone spatula.
7. Pipe or spoon mounds (1-1.5 inch) onto prepared sheets.
8. Bake for 90 minutes, then turn off oven and leave meringues inside for 1 hour.
9. Cool completely before serving or storing.
Notes
Avoid overmixing when folding in chocolate chips to maintain structure.
For variation, try crushed Andes mints or dust with cocoa powder.
Perfect paired with almond milk, mint chip nice cream, or as sandwich cookies with ganache.
Store in an airtight container at room temp for up to 2 weeks.
Do not refrigerate—humidity softens meringue.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Plant-Based
Nutrition
- Serving Size: 1 cookie
- Calories: 35
- Sugar: 6g
- Sodium: 5mg
- Fat: 1g
- Saturated Fat: 0.5g
- Unsaturated Fat: 0.3g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 0.2g
- Protein: 0.5g
- Cholesterol: 0mg
Keywords: meringue, mint, chocolate chip, cookies, vegan-friendly