Preheat the oven to 275F.  Line baking sheet with parchment paper.

In a stand mixer, whisk the egg whites and cream of tartar on medium until peaks form.

Add the sugar one tablespoon at a time.  Whisk on high speed for about 5 minutes until mixture is glossy.

Fold in the dairy-free chocolate chips, cocoa powder, and vanilla extract.

Drop heaped tablespoons of mixture onto the parchment paper lined baking sheet 1″ apart.

Bake for 34-40 minutes.