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–+ servings
two flourless chocolate cookies on a green plate.
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4.94 from 29 votes

Small Batch Flourless Chocolate Cookies

These small batch flourless chocolate cookies bake into glossy, crackly tops with rich, fudgy centers. Made with simple pantry ingredients and naturally gluten free, they deliver bold chocolate flavor in a perfectly sized batch for one or two people.
Prep Time10 minutes
Cook Time10 minutes
Cooling Time10 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American
Diet: Gluten Free, Vegetarian
Keyword: chocolate, cookies, flourless chocolate cookies, flourless chocolate pecan cookies, gluten free, gluten free chocolate cookies, gluten free cookies, small batch cookies
Servings: 6 cookies
Author: Joanie Zisk

Equipment

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 - Metric

Instructions

  • Heat the oven to 350°F (177°C). Line a baking sheet with parchment paper or a silicone mat.
  • Whisk or sift the powdered sugar, cocoa powder, and salt in a bowl to remove any lumps.
  • In a separate bowl, whisk the egg white and vanilla with a hand mixer until frothy.
  • Add the egg mixture to the dry ingredients and stir until the batter is smooth.
  • Fold in the chocolate and pecans.
  • Scoop the batter onto the baking sheet, leaving about 2 inches between each cookie.
  • Bake for 8 to 10 minutes, until the tops are shiny and cracked.
  • Cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.

Notes

  • Whisk the Egg White Well: Use a clean, dry bowl when whisking the egg white. Any grease or moisture can keep it from becoming frothy.
  • Leave Space on the Baking Sheet: This batter spreads more than traditional cookie dough. Place each scoop at least two inches apart.
  • Line the Pan: Use parchment paper or a silicone baking mat to prevent sticking. If the cookies cling to the liner, they may need another minute in the oven. A thin spatula helps lift them cleanly.
  • Cool Before Moving: Let the cookies cool on the baking sheet so they can firm up. They will be much easier to transfer once set.

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

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