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These Flourless Chocolate Cookies are rich, chewy, and packed with chocolate flavor and crunchy pecans. This small batch recipe makes 5-6 cookies and bakes in just 10 minutes—perfect for a quick treat or satisfying a sudden sweet tooth. Naturally gluten-free, these cookies are sure to become a favorite!
Craving something sweet without a pile of leftovers? Check out our collection of small batch cookie recipes! From chewy Chocolate Chip and Oatmeal Cookies to classic Sugar Cookies, rich Butter Cookies, and flavorful Doubletree Cookies, these recipes deliver fresh-baked goodness in perfectly portioned batches.
Why You’ll Love This Recipe
- Simple and Easy: Made with just 7 common ingredients, this recipe requires no special equipment or advanced skills—just mix and bake!
- Customizable: Easily adapt the recipe to suit your dietary needs or flavor preferences.
- Perfectly Portioned: This small batch recipe makes 5-6 cookies, ideal for one or two people. Want more? Double the recipe for a larger batch!
RELATED: The Best Cookie Recipes For One
Ingredients
See the recipe box below for ingredient amounts and full recipe instructions. If you have any ingredients leftover from this small batch flourless chocolate cookie recipe, check out our Leftover Ingredients Recipe Finder.
- Powdered Sugar (3/4 cup): Also known as confectioners’ sugar, this replaces flour and granulated sugar, adding sweetness and helping create a fudgy texture.
- Unsweetened Cocoa Powder (3 tablespoons): Use regular or Dutch-processed cocoa powder for a rich chocolate flavor. It acts like flour in this recipe, binding the cookies together.
- Salt (1/8 teaspoon): A small pinch enhances the sweetness and overall flavor.
- Egg White (1 large): Gives the cookies their light, airy texture, similar to a meringue. Save the yolk for recipes like Chocolate Chip Banana Bread, German Chocolate Cake, Brookie, or Oreo Brownie.
- Vanilla Extract (1 teaspoon): Adds a hint of vanilla to complement the chocolate.
- Chocolate (1 ounce): Use 1 ounce of chocolate chips (about 2 tablespoons) or chopped chocolate. Dark chocolate adds a bold flavor, while semi-sweet or milk chocolate provides a milder sweetness. For dairy-free options, choose a suitable chocolate. Use leftovers in Chocolate Lava Cake or Peanut Butter Bars.
- Pecans (1/2 cup, chopped): Add crunch and nutty flavor. Substitute with walnuts, almonds, or omit for a nut-free cookie. Leftover pecans can be used in recipes like Pecan Pie or Butter Pecan Granola.
Note: This recipe is naturally gluten-free, but always check your chocolate chips for any hidden gluten ingredients, such as wheat flour or malt flavoring.
Recipe Variations
These gluten-free chocolate cookies are fantastic on their own, but you can easily customize them for fun flavor twists:
- Swap the Nuts: Use walnuts or almonds instead of pecans for a different crunch and flavor.
- Double Chocolate: Mix in white chocolate chips along with the regular chocolate for extra chocolatey goodness.
- Sweet and Salty: Sprinkle a pinch of sea salt on top before baking for a delicious sweet-and-salty combo.
- Fruity Addition: Add dried cranberries or cherries for a chewy, tangy contrast to the rich chocolate.
How To Make Flourless Chocolate Cookies
See the recipe box below for ingredient amounts and full recipe instructions.
- In a bowl, whisk together the powdered sugar, cocoa powder, and salt. Sifting or whisking helps remove any lumps and ensures a smooth, even mix.
- In a separate bowl, whisk the egg white and vanilla extract until frothy.
- Pour the frothy egg mixture into the dry ingredients and stir until the batter is smooth.
- Fold in the chocolate and pecans, making sure they’re evenly mixed throughout the batter.
- Scoop the batter onto a baking sheet using a spoon or cookie scoop, leaving space between each cookie to allow for spreading.
- Bake in a preheated oven at 350°F for 8-10 minutes.
After baking, let the cookies cool on the baking sheet for 10 minutes to firm up. Once set, transfer them to a wire rack to cool completely before enjoying!
Expert Tips
- Whisk the Egg White Properly: Ensure your bowl is clean and dry before whipping the egg white. Any grease or moisture can stop it from reaching full volume.
- Space the Cookies: The batter is thinner than regular cookie dough and will spread while baking. Leave at least 2 inches between each scoop on the baking sheet.
- Use Parchment or a Liner: Line your baking sheet with parchment paper or a silicone mat to prevent sticking. If cookies stick, they might need a little more baking time. Use a thin spatula to gently lift them if needed.
- Let Them Cool: Allow the cookies to cool on the baking sheet for a few minutes before moving them. They’ll firm up as they cool, making them easier to handle.
Frequently Asked Questions
No, only the egg white is needed. Using a whole egg would change the texture and make the batter too runny.
No, powdered sugar is essential for this recipe. It replaces both flour and granulated sugar, creating the fudgy texture.
This dough is not ideal for freezing because it has a loose consistency. However, you can freeze baked cookies for up to 2 months in an airtight container.
Store cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week.
More Small Batch Cookie Recipes
Looking for sweet treats without leftovers? Try these popular small batch cookie recipes:
- Deep Dish Chocolate Chip Cookie: A rich, indulgent classic, perfectly portioned for one.
- Soft Ginger Cookies: Chewy and warmly spiced.
- Peanut Butter Cookies: Melt-in-your-mouth goodness with every bite.
- Cowboy Cookies: Packed with oats, chocolate chips, coconut, and pecans for a hearty treat.
- Shortbread Bites: Buttery, crumbly, and irresistibly rich.
- Lace Cookies: Delicate and crispy, a stunningly light cookie.
Explore our full collection for even more unique options like Ricotta Cookies or Meringue Cookies—something for every craving!
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
RELATED: Cooking For One Tips To Eat Healthy And Save Money
If you’ve tried these small batch flourless chocolate pecan cookies or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
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Small Batch Flourless Chocolate Cookies
Ingredients
- ¾ cup powdered sugar
- 3 tablespoons unsweetened cocoa
- ⅛ teaspoon kosher salt
- 1 large egg white
- ½ teaspoon vanilla extract
- 2 tablespoons semisweet chocolate chips (1-ounce)
- ¼ cup chopped pecans
Instructions
- Preheat your oven to 350°F (177°C). Line a baking sheet with parchment paper or a silicone mat.
- In a medium bowl, sift together the powdered sugar, cocoa powder, and salt to remove any lumps.
- In a separate bowl, use a hand mixer to whisk the egg white and vanilla extract until frothy.
- Pour the egg mixture into the dry ingredients and gently stir until the batter is smooth.
- Fold in the chocolate and pecans until evenly combined.
- Using a small cookie scoop or tablespoon, drop the batter onto the prepared baking sheet, spacing each cookie about 2 inches apart.
- Bake for 8-10 minutes, or until the tops are shiny and have cracks.
- Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
Notes
- Whisk the Egg White Properly: Ensure your bowl is clean and dry before whipping the egg white. Any grease or moisture can stop it from reaching full volume.
- Space the Cookies: The batter is thinner than regular cookie dough and will spread while baking. Leave at least 2 inches between each scoop on the baking sheet.
- Use Parchment or a Liner: Line your baking sheet with parchment paper or a silicone mat to prevent sticking. If cookies stick, they might need a little more baking time. Use a thin spatula to gently lift them if needed.
- Let Them Cool: Allow the cookies to cool on the baking sheet for a few minutes before moving them. They’ll firm up as they cool, making them easier to handle.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
These were really, really good. Needed a recipe for the egg white from the banana bread. Always looking for recipes to use for Passover(no flour) and these fit the bill. However I will make them whenever I need a chocolate fix. Crisp on the outside, chewy on the inside and very chocolatey.
I’m so happy you enjoyed them!
Oh my goodness! These were pure heaven! It was like eating fudge with a crunch outside. So rich and dark. I probably added more pecans than the recipe called for but I love nuts in my food. ☺️ I will positively make these again when I have a leftover egg white.
This is by far the strangest recipe I’ve ever made. The cookies are beyond delicious but the way the ingredients come together is so interesting. I followed the instructions exactly and used the hand mixer on low. I couldn’t see how that tiny bit of wet ingredients could make a “wet” dough but it did. I will make these cookies on a regular basis.