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.
Store in an airtight container at room temperature.