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These delightful Flourless Chocolate Cookies are the answer to your quick-fix dessert cravings. This small batch recipe yields 5-6 decadent cookies bursting with rich chocolate flavor and the delightful crunch of pecans. They bake up in just 10 minutes, making them ideal for a last-minute treat or a spontaneous sweet tooth moment. Made with gluten-free ingredients, these fudgy, chewy cookies are sure to become a new favorite.

Looking to satisfy your sweet tooth without a mountain of leftovers? We’ve got you covered! Explore our collection of irresistible small batch cookie recipes! Whip up chewy classics like Chocolate Chip or Oatmeal Cookies, indulge in the timeless sweetness of Sugar Cookies, savor the richness of Butter Cookies, or recreate the iconic gooeyness of Doubletree Cookies – all in convenient small batches that ensure fresh-baked deliciousness without the leftovers!

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!

RELATED: The Best Cookie Recipes For One

Six flourless chocolate cookies stacked on top of each other on a plate

Ingredients

the ingredients found in chocolate cookies spread out on a table.

If you have any ingredients leftover from this flourless chocolate cookie recipe, check out our Leftover Ingredients Recipe Finder.

  • 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.
Flourless chocolate cookie dough on a baking sheet before going into the oven.
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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!

A closeup of a flourless chocolate cookie broken in half.

Baking Tips

  • Whisk with Confidence: For the fluffiest chocolate cookies, make sure your mixing bowl is squeaky clean and completely dry before whipping the egg white. A little bit of grease or moisture can prevent it from reaching its full volume.
  • Spread Out & Space Up: Don’t worry if the dough seems runny compared to regular cookie dough. These cookies will spread out while baking, so give them plenty of room – at least 2 inches between each scoop on the baking sheet.
  • No-Stick Magic: Lining your baking sheet with parchment paper or a silicone liner is a must to prevent these cookies from sticking. If they do stick a little, it might be because they need a bit more baking time. Try carefully sliding a thin spatula underneath a cookie to lift it gently from the pan.
  • Patience is a Virtue: Let these cookies cool on the baking sheet for a bit before digging in! Fresh from the oven, they’ll be delicate. Once they set slightly, they’ll be easier to handle and hold their shape perfectly.

Frequently Asked Questions

Can I double this gluten-free chocolate chip cookie recipe?

Absolutely! This recipe doubles perfectly if you want to share with friends or family.

Can I substitute a flax egg for the egg white?

Unfortunately, no. The egg white plays a crucial role in these cookies. It whips up to create a meringue-like texture, which is essential for the airy and delicate consistency. A flax egg wouldn’t provide the same lifting power.

Can I use the whole egg instead of just the white?

Not recommended! Since these cookies are flourless, they rely on the protein in the egg white to bind everything together. The fat in the yolk would alter the texture significantly. We recommend sticking with just the white for the perfect results.

How long can I store these chocolate cookies?

Store your delicious cookies in an airtight container at room temperature for up to a week. That way, you can enjoy them fresh for a quick and satisfying treat!

Looking to satisfy your sweet tooth without a mountain of leftovers? Look no further! We’ve curated a collection of our most popular small batch cookie recipes, perfect for whipping up a single serving or sharing with a loved one.

Classic Comfort in Smaller Bites:

Explore New Flavor Adventures:

  • Cowboy Cookies: Take your taste buds on a ride with our irresistible cowboy cookies, packed with oats, chocolate chips, coconut, and pecans. (Consider mentioning some of the popular mix-ins)
  • Shortbread Bites: Experience the delightful crumbliness and rich buttery flavor of our classic shortbread cookies.
  • Lace Cookies: Create a delicate and beautiful treat with our airy lace cookie recipe.

Beyond the Basics:

This is just a taste of what we offer! Dive deeper into our small batch cookie collection and discover unique delights like Ricotta Cookies or Meringue Cookies. We have something to satisfy 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: 15 Easy Single Serving Dessert Recipes

For more information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page.

For examples of the dishes used at One Dish Kitchen, please visit our Store page.

RELATED: Cooking For One Tips To Eat Healthy And Save Money

If you’ve tried these 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.

Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!


Your Cooking For One Source
Because you’re worth it

Small Batch Flourless Chocolate Cookies

4.93 from 26 votes
Prep: 10 minutes
Cook: 10 minutes
Cooling Time: 10 minutes
Total: 30 minutes
Servings: 6 cookies
These Small Batch Flourless Chocolate Pecan Cookies are THE BEST chocolate cookies! No flour, no butter, no oil needed. They're fudge-like, rich, chewy and easy to make too! Made with cocoa powder, powdered sugar and chopped pecans. This small batch recipe yields 5-6 delicious chocolate pecan cookies. The perfect amount for one or two people!

Ingredients 
 

  • ¾ cup powdered sugar
  • 3 tablespoons unsweetened cocoa
  • teaspoon kosher salt
  • 1 large egg white
  • ½ teaspoon vanilla extract
  • 2 tablespoons semisweet chocolate chips (1-ounce)
  • ¼ cup chopped pecans
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Instructions 

  • Preheat the oven to 350 degrees F (177 degrees C).
    In a medium-sized bowl, sift together powdered sugar, cocoa, and salt.
  • In a different bowl, use a hand mixer to blend the egg white and vanilla until they turn foamy and frothy.
    Fold this mixture into the dry ingredients until you have a smooth batter.
  • Gently fold the chocolate and pecans into the batter.
  • Use a small cookie scoop or a tablespoon to place cookie dough on a baking sheet lined with a silicone mat or parchment paper, spacing them about 2 inches apart.
  • Bake the cookies for 8-10 minutes, until their tops are shiny and show cracks.
  • Let the cookies cool on the baking sheet for 10 minutes, then move them to a wire rack to cool off completely.

Notes

  • Whisk with Confidence: For the fluffiest cookies, make sure your mixing bowl is squeaky clean and completely dry before whipping the egg white. A little bit of grease or moisture can prevent it from reaching its full volume.
  • Spread Out & Space Up: Don’t worry if the dough seems runny compared to regular cookie dough. These cookies will spread out while baking, so give them plenty of room – at least 2 inches between each scoop on the baking sheet.
  • No-Stick Magic: Lining your baking sheet with parchment paper or a silicone liner is a must to prevent these cookies from sticking. If they do stick a little, it might be because they need a bit more baking time. Try carefully sliding a thin spatula underneath a cookie to lift it gently from the pan.
  • Patience is a Virtue: Let these cookies cool on the baking sheet for a bit before digging in! Fresh from the oven, they’ll be delicate. Once they set slightly, they’ll be easier to handle and hold their shape perfectly.

Nutrition

Serving: 1cookie, Calories: 126kcal, Carbohydrates: 19g, Protein: 1g, Fat: 5g, Saturated Fat: 1g, Sodium: 10mg, Potassium: 92mg, Fiber: 1g, Sugar: 16g, Calcium: 9mg, Iron: 0.8mg

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.

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I’m Joanie and I’m incredibly happy you’re here! Our aim is to inspire individuals with access to single serving recipes, education, and a supportive community that will enable them to enjoy the preparation of a meal that will nourish both body and soul.

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Recipe Rating




27 Comments

  1. Beth Pendleton says:

    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.