Small Batch Flourless Chocolate Cookies

Why You’ll Love These Flourless Cookies

• Easy Baking: Made with just 7 everyday ingredients (probably already in your pantry!), this recipe is all about simple mixing and baking – no fancy equipment or skills required!
• Customize It Your Way: Feeling adventurous? This recipe is easily adapted to fit dietary needs or flavor preferences.
• Perfect Portion Control: This small-batch recipe yields 5-6 cookies, ideal for a single serving or sharing with someone special. Craving more? Simply double the recipe for a second batch!

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• Powdered Sugar (3/4 cup): Also called confectioners’ sugar, this replaces the flour and granulated sugar typically used in cookies. It adds sweetness and helps create a fudgy texture.
• Unsweetened Cocoa Powder (3 tablespoons): Use regular or Dutch-processed cocoa powder. It acts like flour in this recipe, binding the cookies together, and provides rich chocolate flavor.
• Salt (1/8 teaspoon): A tiny pinch! This enhances the sweetness and overall flavor of the cookies.
• Egg White (1 large): This helps create the cookies’ light and airy texture, similar to a meringue. Save the egg yolk – we have plenty of scrumptious recipes that call for just one egg yolk, such as Chocolate Chip Banana Bread, German Chocolate Cake, Brookie, or Oreo Brownie.
• Vanilla Extract (1 teaspoon): Adds a touch of vanilla flavor to complement the chocolate.
• Chocolate (1 ounce): Choose your preference! You can use 1 ounce of chocolate chips (about 1/8 cup or 2 tablespoons) or a chopped chocolate bar. Dark chocolate offers a strong cocoa taste, while semi-sweet or milk chocolate provides a milder sweetness. Look for dairy-free chocolate if needed. Use leftover chocolate in Chocolate Lava Cake or Peanut Butter Bars.
• Pecans (1/2 cup chopped): These add a delightful crunch and nutty flavor. Feel free to substitute walnuts or almonds, or omit them entirely for a nut-free cookie. Extra pecans can be used to make a mini Pecan Pie or Butter Pecan Granola.

Note: While this recipe is naturally gluten-free, be sure to double-check your chosen chocolate chips for any gluten-containing ingredients like wheat flour or malt flavoring.

Recipe Variations

Make them your own! These gluten-free chocolate cookies are delicious as-is, but feel free to experiment for new flavor twists:

• Nutty Variations: Swap the pecans for walnuts or almonds for a different crunch and taste.
• Double Chocolate Delight: Add white chocolate chips alongside the regular chocolate for an extra dose of cocoa goodness.
• Sweet & Salty: Sprinkle a touch of sea salt on top before baking for a delightful sweet-salty contrast.
• Fruity Twist: Add dried cranberries or cherries for a chewy, tangy pop that complements the rich chocolate.

How To Make Flourless Chocolate Cookies

First, grab a bowl and whisk together the powdered sugar, cocoa powder, and a pinch of salt. Sifting these dry ingredients with a strainer or whisk helps ensure a smooth texture by removing any lumps and creating an even mix. In another bowl, whip the egg white and vanilla extract until frothy. This becomes your wet mixture. Now, gently pour the wet mixture into the dry ingredients and stir until you have a smooth batter. Finally, fold in the chocolate and pecans, making sure they’re evenly distributed throughout. Using a spoon or cookie scoop, portion the batter onto a baking sheet, leaving space between each cookie for them to spread. Bake for 8-10 minutes.

Once they come out of the oven, resist the urge to dig in right away! Let them cool on the baking sheet for another 10 minutes. This step helps them firm up a bit for easier handling. Once they’re set, transfer them to a wire rack to cool completely before enjoying!