Meringue Cookies

March 18, 2016
Three ingredients and your ready to share some spring time cookies!
Coconut Free
Corn Free
Dairy Free
Gluten Free
Peanut Free
Soy Free
Cookies are just so much fun. They're little circles of yummy-ness! I always loved cookies even before I knew about my food sensitivities. This is just sad, but I actually used to think that it was normal to feel sick after eating a cookie. I just figured that's why moms would say things like "you're going to make yourself sick" when you ate sweets. So I'd always gear up to eat one because I liked them. Then afterwards feel a little nauseous. Well, I'm so happy those days are gone! Because cookies are way better when they don't make you sick! These meringue cookies are a great clean cookie addition to any spring time festivity. I will so be making these for Easter! Just a warning though they can get start to get a little sticky if left somewhere too warm after cooking.


  • 2 egg whites
  • 1/2 cup maple syrup, grade B
  • 1/2 cup walnuts or pecans, chopped


  • Preheat oven to lowest possible setting 150-200ºF
  • Combine maple syrup and egg white in a medium sauce pan over low heat
  • Mix with a hand mixer on high speed until gentle peaks form, about 4-5 minutes
  • Remove from heat and stir in nuts
  • Drop 1-2 tablespoon scoops onto a parchment lined cookie sheet, makes ~24 cookies
  • Bake for 1 hour and 10-20 minutes, until bottoms are golden but not burnt, turn off heat and leave in oven for one more hour

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