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!
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.