Hazelnut Chocolate Chip Meringues

I have no intention of turning this into a low carb cookie blog, but being as it’s January and people have good intentions for the new year etc, I’ve found myself in the position of baking cookies for people who would like cookies with fewer carbohydrates.

hazelnut chocolate chip

I’m a proponent of protein rich diets, but I’d never be able to live on an Atkins regimen, so I lean towards moderate carbs, high protein and low fat foods. For every serving of cookies, there’s a big serving of meat or chicken to go with it. It all works itself out in the end. Blah, blah, blah about that. Let’s get to the cookies.

This recipe came from my friend Jennifer who found it in Light & Healthy magazine. Between the two of us, it’s been changed around a bit. Jennifer used the full serving of sugar and sugar free chocolate chips. I used Splenda Brown Sugar Blend and regular chocolate chips. In the end, both of us ended up with cookies with a carb count of about 7 carbs per cookie. These taste great! If you think meringues are boring, try them with brown sugar, hazelnuts and chocolate chips. Yum.

Hazelnut Chocolate Chip Meringues
Prep time
Cook time
Total time
A meringue cookie made with Splenda
Recipe type: Dessert
Serves: 18
  • 2 egg whites
  • 1/2 teaspoon vanilla extract
  • 1/3 cup Splenda Brown Sugar Blend or 3/4 cup brown sugar
  • 2 ounces hazelnuts -- toasted and coarsely chopped (about 1 cup)
  • 1/3 cup semisweet chocolate chips
  1. Preheat oven to 350. Line cookie sheets with parchment or Silpat.
  2. In a medium bowl, beat egg whites until stiff peaks form. Beat in vanilla and brown sugar blend or brown sugar. Fold in nuts and chips.
  3. Line a cookie sheet with parchment paper. Drop dough on paper with a rounded teaspoon. Bake for about 15 minutes or until golden. Remove from oven and let cookies cool on baking sheet. If you'd prefer a crispier cookie, turn off heat in oven and let cookies sit in closed oven for a while. These freeze very well.

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  1. Anna says

    They’re not chalky and overly sweet like the storebought ones. These are crispy on the outside and chewy on the inside.

  2. Mark says

    Anna – I have recently found your blog and enjoy reading as we too make a good bit of cookies. Just a quick question, I see you frequently use Splenda in your cookies, but was curious if you’ve tried any other sweeteners such as Stevia in your baking. We’ve steered away from Splenda because of the chemical content (just the nature of our company), but have heard many great success stories. Look forward to seeing tomorrows batch. Warmest Regards from Delaware.

  3. Anna says

    Mark, thanks for stopping by! Believe it or not, I don’t use as much Splenda as it seems. However, for some reason, friends have been requesting low carb cookies and Splenda’s been my first choice. But I am very curious about Stevia and in the future, plan on trying some cookies sweetened with it.

  4. Mel says

    hello! I just tried your lovely recipe. Im just wondering how you know when to stop beating the egg whites. Will overbeating cause a change in state?

  5. says

    Hi Mel,

    I can’t give you an exact time for beating the egg whites. It varies. You’ll want to stop beating them when stiff peaks form. The whipped whites should resemble whipped topping and be firm enough to hold their shape. Hope that helps! I think it takes me about 3 to 5 minutes to whip the eggs.

  6. says

    I forgot to add that overbeating can make them a little tough. In this case, I think even if you did beat them to the point where they were tough, it would be okay since you are going to dry them out anyway in the oven.

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