Small Batch Flourless Chocolate Cookies
Be the first to rate it
Six crackly, chewy chocolate cookies made with cocoa, powdered sugar, and egg white, with chocolate chips and pecans.
Ingredients
- ¾ cup powdered sugar
- 3 tbsp unsweetened cocoa powder
- ⅛ tsp kosher salt
- 1 large egg white
- ½ tsp vanilla extract
- 2 tbsp semisweet chocolate chips (1 oz)
- ¼ cup chopped pecans
Equipment
- mixing bowl
- whisk
- baking sheet
Directions
- Heat the oven to 350°F and line a baking sheet.
- Whisk or sift the powdered sugar, cocoa, and salt together until there are no lumps.
- In another bowl, whisk the egg white and vanilla until foamy. Stir it into the cocoa mixture until smooth.
- Fold in the chocolate chips and pecans. Scoop the batter onto the baking sheet, at least 2 inches apart.
- Bake for 8 to 10 minutes, until the tops are shiny and crackled. Let the cookies set on the pan for 10 minutes before moving them to a rack.
Nutrition
Serving: 33g | Calories: 117kcal | Carbohydrates: 19g | Protein: 1.9g | Fat: 4.7g | Saturated Fat: 1.1g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 63mg | Potassium: 85mg | Fiber: 1.6g | Sugar: 17g | Vitamin A: 2.5IU | Vitamin C: 0mg | Calcium: 8.4mg | Iron: 0.6mg
Nutrition is an estimate per serving from USDA FoodData Central, for 6 cookies; egg white counted as raw egg white (one large white 33 g). Brands and portions vary, so use it only as an approximation.