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Home » Recipes » Single Serving Desserts

By Joanie Zisk Published: Dec 15, 2018 · Updated: Nov 14, 2022 · This post may contain affiliate links · Please read my disclosure

Small Batch Flourless Chocolate Cookies

Jump to Recipe
flourless chocolate cookies | one dish kitchenThese flourless chocolate cookies are amazing! Rich, chewy, fudge-like, and loaded with pecans. This easy to make small batch recipe yields 5-6 irresistible chocolate pecan cookies. Made with cocoa powder, powdered sugar & chopped pecans. No flour, no butter, no oil needed.

These flourless chocolate cookies are amazing! Rich, chewy, fudge-like, and loaded with pecans. This easy small batch recipe yields 5-6 irresistible gluten-free chocolate pecan cookies. Made with cocoa powder, powdered sugar & chopped pecans. No flour, no butter, no oil needed and they bake in just 10 minutes!

Two flourless chocolate cookies with pecans stacked on a plate

These cookies are simply amazing! They're wonderfully gooey and incredibly fudgy. This small batch flourless chocolate cookie recipe will yield 5 or 6 cookies.

Flourless chocolate cookies are perfect if you have one egg white leftover from a recipe. These cookies are deliciously crisp on the outside and soft and chewy inside.

Jump to:
  • Why This Recipe Works
  • Ingredients
  • Ingredient Notes
  • How To Make Flourless Chocolate Cookies
  • Expert Tips
  • Frequently Asked Questions
  • Ways To Use Leftover Ingredients
  • Other Single Serving and Small Batch Chocolate Recipes
  • Other Small Batch Cookie Recipes
  • Recipe

Why This Recipe Works

  • Gluten-Free: These flourless chocolate cookies are gluten-free and incredibly delicious. Since there isn't any flour in this cookie recipe, the egg white acts as the binder for the cookies. This means that the egg white bakes up slightly in the oven making the cookies crisp yet chewy.
  • No fancy ingredients: They're made with ingredients you may likely have in your pantry already.
  • Rich and fudgy: If you're a fan of brownies, you'll absolutely love these cookies.
  • The perfect amount for one or two people: This flourless chocolate cookie recipe is a small batch recipe. It will yield 5 or 6 cookies. You can also double this recipe to make more cookies.

RELATED: The Best Cookie Recipes For One

Ingredients

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

See below for ways to use leftover ingredients.

  • Powdered sugar: This flourless chocolate cookie recipe needs ¾ cup of powdered sugar, also called confectioners' sugar. You won't need flour or granulated sugar as found in many cookie recipes. Instead, these ingredients are replaced by powdered sugar.
  • Unsweetened cocoa powder: You will need to use 3 tablespoons of unsweetened cocoa powder or Dutch-processed cocoa powder. The cocoa powder acts like flour in this recipe and helps hold the cookies together.
  • Salt: Use just ⅛ teaspoon of kosher salt. Even a tiny amount helps to tone down the sweetness and enriches the overall flavor of the cookies.
  • Egg white: The egg white helps to give the cookies their meringue-like texture.
  • Vanilla extract: For flavor.
  • Chocolate: Use 1 ounce of either chocolate chips or a chopped semi-sweet chocolate bar. One ounce of chocolate chips or chocolate chunks equals about ⅛ cup or 2 tablespoons.
  • Pecans: You may use walnuts instead.
Flourless chocolate cookie dough on a baking sheet before going into the oven.

How To Make Flourless Chocolate Cookies

  1. Sift together powdered sugar, cocoa, and salt.
  2. In a separate small bowl, whip egg white and vanilla until the egg white is frothy and foamy.
  3. Stir the egg white mixture into the dry ingredients and stir until smooth.
  4. Fold in chocolate and pecans.
  5. Scoop onto a baking sheet, spacing the cookies at least 2-inches apart,, and bake for 8-10 minutes.
  6. Remove from the oven and allow the cookies to rest on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely. This part is important. As the cookies cool, the tops continue to "harden" a bit and the cookies firm up more.
Six flourless chocolate cookies stacked on top of each other on a plate

Expert Tips

  • For best results, be sure to sift your powdered sugar (confectioners' sugar), cocoa powder, and salt before mixing it with the other ingredients.
  • The cookie dough will be liquidy and won't look like typical cookie dough. They will spread as they bake in the oven so be sure to space the cookies 2-inches apart on the baking sheet.
  • Be sure to use parchment paper or a silicone liner to line your baking sheet. This will prevent the cookies from sticking to the baking sheet. These cookies tend to stick to the parchment paper if underbaked. If this happens, simply use a stiff metal spatula to unstick the cookies by sliding the spatula far underneath the cookie, and carefully lift them from the pan.
  • Make sure to let these cookies cool slightly before enjoying them. If you eat them straight out of the oven, they will fall apart.

Frequently Asked Questions

What Is The Easiest Way To Sift Powdered Sugar?

The easiest way to sift powdered sugar is to measure the amount you will need for this recipe. Then pour that amount into a fine-mesh sieve or mesh strainer over a medium-sized bowl. Hold the strainer with one hand and gently tap its side with a finger or the palm of your opposite hand until the sugar falls through the holes and into the bowl.

Can I Replace Powdered Sugar (Confectioners' Sugar) With A Sugar Option Like Stevia or Xylitol?

No. We use powdered sugar instead of flour. The powdered sugar along with the egg white is what gives these chocolate cookies their structure. Replacing powdered sugar with a product that is so chemically different will change the recipe too much and it simply won't work.

Can I Use A Flax Egg In Flourless Chocolate Cookies?

No. An egg white is essential to this chocolate cookie recipe. The egg white gives the cookies their meringue-like texture.

Can I Use The Whole Egg In This Recipe?

No. Because these cookies are flourless, they lack gluten. The cookies are held together with protein that comes from the egg white. There is fat in the egg yolk and using it would change the texture of these cookies completely. See below for ways to use the leftover egg yolk.

How Do You Store Flourless Chocolate Cookies?

Store these cookies in an airtight container for up to 5 days at room temperature.

Ways To Use Leftover Ingredients

If you have any ingredients leftover from this chocolate cookie recipe, you might like to consider using them in any of these single serving and small batch recipes.

  • Powdered sugar: Peanut Butter Pie, Vanilla Cupcakes, Cinnamon Rolls, Mini Texas Sheet Cake
  • Unsweetened cocoa: Chocolate Cupcakes, Triple Chocolate Scones, Hot Chocolate, Mini Devil's Food Cake
  • Semi-sweet chocolate: Chocolate Candy Clusters, Flourless Chocolate Cake, Chocolate Pudding, Peppermint Bark
  • Egg Yolk: Coconut Cream Pie, Lemon Scones, Chocolate Chip Muffin, Mini Irish Soda Bread
  • Pecans: Butter Pecan Ice Cream, Apple Cinnamon Scones, Pecan Pie, Breakfast Bread Pudding, Mini Hummingbird Cake
A closeup of a flourless chocolate cookie broken in half.

Other Single Serving and Small Batch Chocolate Recipes

  • Chocolate Rice Pudding For One
  • Small Batch Healthy Chocolate Coffee Creamer
  • 2-Ingredient Chocolate Cake For One
  • Small Batch Chocolate Truffles
  • Chocolate Mousse For One
  • Chocolate Chip Muffin
  • Chocolate Mousse

RELATED: 15 Easy Single Serving Dessert Recipes

RELATED: Recipes For Empty Nesters – The Joys Of Cooking For Two

Other Small Batch Cookie Recipes

  • Shortbread Cookies
  • Oatmeal Cookies
  • Sugar Cookies
  • Deep Dish Chocolate Chip Cookie For One
  • Lace Cookies
  • Meringue Cookies
  • Cowboy Cookies
  • Peanut Butter Cookies
  • Doubletree Cookies
  • Soft Ginger Cookies
  • Ricotta Cookies
  • Butter Cookies
  • Chocolate Chip Cookies

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 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!

Recipe

two flourless chocolate cookies on a green plate

Small Batch Flourless Chocolate 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!
4.92 from 23 votes
Print Pin Rate
See the post above for expert tips,
FAQs and ways to use leftover ingredients.
Prep Time: 10 minutes minutes
Cook Time: 10 minutes minutes
Cooling Time: 10 minutes minutes
Total Time: 30 minutes minutes
Course: Dessert
Servings: 6 cookies
Calories: 126kcal
Author: Joanie Zisk

Equipment

  • mesh sieve
  • quarter sized (9x13 in) rimmed baking sheet
  • Mixing bowl
  • Electric hand mixer
  • cookie scoop

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
US Customary - Metric

Instructions

  • Heat oven to 350 degrees F (177 degrees C).
    Sift together powdered sugar, cocoa, and salt in a medium-sized bowl.
  • In a separate bowl, mix egg white and vanilla with a hand mixer until foamy and frothy. Add to the dry ingredients and mix until batter is smooth.
  • Fold in the chocolate and the pecans.
  • Using a small cookie scoop or a tablespoon, scoop cookies 2-inches apart onto a baking sheet lined with a silicone baking mat or parchment paper.
  • Bake 8-10 minutes, until tops are shiny and cracked.
    Cool on baking sheet for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Expert Tips
  • For best results, be sure to sift your powdered sugar (confectioners' sugar), cocoa powder, and salt before mixing it with the other ingredients.
  • The cookie dough will be liquidy and won't look like typical cookie dough. They will spread as they bake in the oven so be sure to space the cookies 2-inches apart on the baking sheet.
  • Be sure to use parchment paper or a silicone liner to line your baking sheet. This will prevent the cookies from sticking to the baking sheet.
  • Make sure to let these cookies cool slightly before enjoying them. If you eat them straight out of the oven, they will fall apart.
Nutrition Facts
Small Batch Flourless Chocolate Cookies
Amount Per Serving (1 cookie)
Calories 126 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Sodium 10mg0%
Potassium 92mg3%
Carbohydrates 19g6%
Fiber 1g4%
Sugar 16g18%
Protein 1g2%
Calcium 9mg1%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.

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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About Joanie Zisk

Joanie Zisk is the creator behind OneDishKitchen.com, the number one website for single-serving recipes. Joanie has over 10 years of experience in developing and publishing recipes, author of “The Ultimate Cooking for One Cookbook”, and a passionate home cook. 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




  1. Beth Pendleton says

    April 30, 2023 at 2:00 pm

    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.

    Reply
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