Source: Diane Hartman, The Food Allergy Kitchen Cookbook, www.foodallergykitchen.com

3 egg whites
1 cup granulated sugar
1/ 2 teaspoon vinegar, gfcf
1/ 2 teaspoon vanilla, gfcf
2 cups semisweet chocolate chips

In a medium mixing bowl, beat egg whites until soft peaks form. Continue to beat while sifting in sugar, vanilla and vinegar to form stiff peaks. Fold in chocolate chips and drop by teaspoonful onto baking tray. Bake in Easy Bake Oven for about 20-25 minutes or until cookies appear dry.

Copyright, 1999, Diane Hartman, all rights reserved