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Lightly grease two baking sheets or line with parchment and grease the parchment.
Whisk together the egg whites and vanilla.
In a separate bowl, whisk together the dry ingredients, except for the chips/nuts/fruit.
Stir the wet and dry ingredients together. Scrape the bottom and sides of the bowl, and stir again until smooth.
If the batter is not the consistency of a thick syrup, add more egg white until it drips from a spatula in a thick ribbon.
Add the chips and/or nuts, if using them.
Drop the syrupy batter onto the prepared baking sheets in 3" circles for large cookies or 1 ¾" to 2" circles for smaller cookies.
Let the cookies rest on the baking sheets for 30 minutes while preheating the oven to 350°F.
Bake the cookies for 7 minutes for smaller cookies or 8 to 9 minutes for larger cookies. Note: large cookies with added chips/nuts will need to bake for 10 minutes.
Remove the cookies from the oven and allow them to cool right on the pan.
When they're nearly cool, carefully loosen them from the pan with a spatula.