Cook As You Sleep Cookies
Sweet, crunchy cookies with chocolate chips and nuts, requiring no oven baking—perfect for make-ahead treats or busy mornings, offering delightful flavors with minimal effort.
Ingredients
Instructions
- Preheat oven to 350°F.
- Beat egg whites until foamy.
- Add salt and cream of tartar.
- Beat a few seconds longer.
- Add sugar, 2 tablespoons at a time, and beat until very stiff.
- Fold in chocolate chips, chopped nuts, and vanilla.
- Line a cookie sheet with foil.
- Drop mixture onto foil by teaspoon.
- Place into hot oven and turn off oven at once.
- Leave in oven for 8 hours.
Tips & Substitutions
For best results, ensure your mixing bowl and beaters are completely clean and dry before whipping the egg whites, as any fat can prevent them from reaching stiff peaks. If you don't have cream of tartar, you can substitute it with lemon juice or white vinegar in a 1:2 ratio. Feel free to experiment with other mix-ins like dried fruits or different nuts to customize your cookies. These cookies can be made gluten-free by using gluten-free chocolate chips.
Serving Suggestions
These cookies are delightful on their own but can be served alongside a glass of milk or paired with a scoop of Easy Homemade Ice Cream With Oreo Cookies for a decadent dessert experience. They also make a great addition to dessert platters during gatherings and can be enjoyed with a cup of coffee for a cozy afternoon treat.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. If you want to keep them longer, consider freezing them. To reheat, simply place the cookies in a preheated oven at 300°F for about 5-10 minutes to restore their texture.
Nutrition & Diet Analysis (per serving)
Each serving of Cook As You Sleep Cookies contains roughly 674 calories, with 12g protein, 92g carbohydrates, and 31g fat. It is an excellent source of potassium (106% of the Daily Value), iron (27% of the Daily Value), and protein (25% of the Daily Value), and a good source of dietary fiber and vitamin C. Note that it is relatively high in sodium, at 595mg per serving (26% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole eggs instead of egg whites?
Using whole eggs will change the texture and consistency of the cookies, making them denser and less airy. This recipe relies on the whipped egg whites to create a light and fluffy texture. It's best to stick to just the egg whites for this recipe to achieve the desired results.
What can I substitute for chocolate chips?
If you're looking for a substitute for chocolate chips, consider using white chocolate chips or even peanut butter chips for a different flavor profile. For a healthier option, you can chop up dark chocolate or use carob chips, which can add a unique twist to your cookies.
Is there a way to make these cookies vegan?
To make these cookies vegan, you can use aquafaba (the liquid from canned chickpeas) as a substitute for egg whites. Use 3 tablespoons of aquafaba to replace the 2 egg whites. The rest of the ingredients can remain the same, but make sure to choose vegan chocolate chips and nuts that are processed in a vegan-friendly environment.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).