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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
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.
Just made these using walnuts and baked them in my toaster oven. Delish!! So easy, and cleanup was a snap. The cookies definitely spread, but they’re a great chocolate treat! Thanks
Not being fond of meringue, I didn’t think I would like these. I was pleasantly surprised however. They were delicious. I got 8 cookies, baked in a toaster oven. I did add more pecans to the loose batter.They were very good.
I follow the recipe and they come out perfect every time
Such a great recipe! Thank you 🙂
Thank you. I’m so glad you enjoyed the cookies!
Just made these exactly as written but was a little confused as the batter was more like a
Paste. The recipe said it would be very thin. Baked them anyway and came out great. Didn’t see how it could be thin with only the egg white as the liquid
I made these with sugar-free everything. I ended up with a very thick paste which I thinned with water. The cookies took twice as long for the tops to firm up. They never did crackle. When cooled, they were very brittle. Would it have been better to add another egg?
Hi Claudia, the recipe works as written and not with any substitutions. As I mentioned in the article, the powdered sugar acts as the “flour” and is a necessary ingredient. By using other ingredients, the cookies will not bake or look the same.
Can spenda be used instead of powdered suger?
Claudia, I haven’t tested this recipe with anything other than powdered sugar so I can’t tell you for sure how splenda will work. However, a few readers have told me they used sugar substitutes with success. If you try it with splenda, please let me know how they turn out for you.
you can make your own powdered sugar. check it out on the internet.
These came out perfect, just a little hard to loosen on the cookie sheet, I was out of parchment. Love the small batch of it, clean up was a snap.
Thank you for your feedback. I’m so glad you enjoyed the recipe.
Will it make a huge difference o use regular? I don’t use powdered sugar enough to justify buying it.
I’m actually not sure, I haven’t tried them with granulated sugar. If you try it, let me know how it goes.