This is a super easy recipe that makes great cookies that are both dairy and gluten free. And, since they are not normally made with anything containing dairy or gluten, they are perfect! (I have found that sometimes substituting ingredients to make recipes dairy or gluten free make them taste a bit off…)
- 4 egg whites (or you can use pasteurized liquid egg whites in the carton)
- 1 cup of sugar (I sometimes use about 3/4 cup of sugar to make them not quite as sweet)
- 1 tsp gluten free Vanilla
- Optional – a few drops of food coloring to make them colorful!
Preheat oven to 230°F. Beat egg whites in a bowl until they are foamy. Gradually add sugar and beat until stiff peaks form. Optional: add food coloring. Spoon small dollops onto a baking sheet lined with parchment paper. Bake for 45 minutes to one hour or until the cookies start to turn golden. Note – if you do not bake them all the way, they will turn soggy when storing them.
When I make these the next time, I am going to try adding some orange extract to them. I will let you know how they turn out!