These Flourless Chocolate Pecan Cookies are sure to become a favorite easy treat! With no flour and only 8 ingredients, this is a quick and easy dessert that your family is sure to love! They're gluten-free, so everyone can enjoy them!
If you are looking for other flourless cookie recipes, what about these delicious peanut butter cookies? They are flourless and no one will ever know!
Ingredients
- Butter
- Sugar- I used granulated, but brown sugar also works really well. I prefer dark brown, but if you like light brown, use it.
- Eggs
- Vanilla
- Baking soda
- Salt
- Cocoa powder- Hersheys Special Dark Cocoa is my personal favorite.
- Chocolate chips- I love dark chocolate chips, but use whatever kind you choose.
- Pecans
Making the Cookies
Add butter and brown sugar to a medium bowl. Mix with a whisk, or hand mixer like I did, for 2-3 minutes. The mixture will be light and fluffy.
Add your egg whites and vanilla, and mix to combine
Next, add the cocoa powder, baking soda, and salt to a bowl. Again, mix just to combine
Combine the butter mix with cocoa mix and mix.
Last up is chocolate chips and pecans. I mean, you don't have to use them either, but they are pretty important in our house.
Scoop onto a parchment-lined baking sheet. I used the OXO small cookie scoop. I love this size for cookies! Refrigerate the cookies for about 30 minutes.
Bake and allow to cool slightly before trying to remove. These are flourless cookies, so you will need to be a little more careful with them than you would with a regular cookie.
Notes
There are only a few things to note about these cookies. The first tip is, the chocolate chips and pecans really help these cookies hold their shape a little better.
Not that you cannot leave them out, just know the cookies will be a little flatter than what you see here.
Chilling the cookies before baking will also really help these cookies to hold their shape as well. I tried it both ways, and trust me, the chilling really helps!
Also, I know it will be tempting to jump right into these cookies, but cooling for a bit keeps them from falling apart. As soon as they come out of the oven, even though they smell amazing, they are not strong enough to keep them together.
FAQ
These are great at room temperature for about 3 days. I love to freeze extra cookies once they are cooled completely. They will hold well in the freezer for up to 2 months. Just make sure they are in an airtight container or ziplock bag.
You do not. Semi-sweet, milk or even white chocolate chips will work too.
I like to go with a few ways to check. The first is time. These cookies will bake perfectly in my oven in about 8 minutes. But it will take between 7-10minutes. Another way is after the time is close, press gently on the side of the cookie. If it feels like it is baked, you are good to go! They are chocolate cookies, so you cannot go by color.
Flourless Chocolate Cookies
Ingredients
- ½ cup butter, softened
- ⅔ cup sugar I used granulated, but brown sugar also works really well. I prefer a dark brown, but if you like the light brown, use it.
- 2 egg whites
- 2 teaspoon vanilla
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup cocoa powder
- 1 cup chocolate chip I love dark chocolate chips, but use whatever kind you choose.
- 1 cup pecans, chopped optional. Not necessary, but really good!
Instructions
- Line 2 baking sheets with parchment. Set aside. Add butter and brown sugar to medium bowl. Mix with a whisk, or hand mixer like I did, for 2-3 minutes. The mixture will be light and fluffy. Add in egg whites and vanilla. Mix again, but only to combine. In small bowl, combine the cocoa, baking soda and salt. Add to wet mixture. Mix to combine. Last up is the chocolate and pecans. Mix to combine. Next scoop cookie onto baking sheet. I baked 12 per sheet. Place pans in fridge and allow to chill about 30 minutes. While it is chilling, preheat oven to 350 degrees. Once the cookies have chilled, place in oven. I like to do one pan at a time. Bake for 7-10 minutes until they are cracked a bit on the top. I also like to check the edges. I press lightly and if it feels done, I pull them out. Now, because there is no flour in these cookie, they don't hold up as well and aren't as firm as other cookies. So, allow them to cool about 5-7 minutes before carefully removing from pan with a spatula and placing on the cooling rack. If you can't wait and want to eat them right away, I think you should :). If you can wait, cool on the pan, then cool again on the cooling rack. I feel like these are best enjoyed with a glass of cold milk. If that isn't your thing, no pressure!Now, sit back and enjoy. You deserve it!
Marlys says
Is there a reason you're using only the egg whites? Would it work to use the whole egg in this recipe?
admin says
Hey,you can use whole eggs for sure!! It does produce a chewier cookie when you use egg whites though!!
Sandi says
This is the perfect gluten free, "already have the ingredients on hand" cookie recipe! So rich and good. They ended up being sturdier than I thought they would be (that could just be from my oven, which I'm still getting acclimated to in my RV), so next time I will skip leaving them to cool on the cookie sheet for longer than 2-3 minutes.
I would give this recipe 10 stars if I could!
admin says
Thank you so much for the comment Sandi!!