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March 8, 2018

Small Batch Flourless Chocolate Cookies

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Not sure what to do with leftover egg whites? Whip up a batch of these chewy Small Batch Flourless Chocolate Cookies! They’re naturally gluten free and taste so sinfully fudgy, nobody will miss the flour.


Chewy and Fudgy Small Batch Flourless Chocolate Cookies made with leftover egg white

Let’s talk about egg whites! Are you tired of wondering what to do with leftover egg whites? Do you want to cry every time you toss one in the trash? I know I am.

Between many rounds of chocolate chip cookie bars and lemon bars, I probably had at least a dozen egg whites in my fridge. Egg whites I end up throwing out unless I have a recipe ready to go.

Sure, I could freeze them, but then six months later I end up tossing them anyway.

Since I had so many egg whites, I thought about what I could make. Originally I wanted to make meringue cookies, the kind you pipe into triangles.

However, that involved whipping egg whites to stiff peaks then piping onto a baking sheet. I didn’t want to deal with any of that.

Then I remembered these Small Batch Flourless Chocolate Cookies. They have a similar chewy texture but way less work, not to mention out-of-this-world fudgy between the cocoa powder and chocolate chips.

All you do is whisk the egg white by hand with a few ingredients. You don’t need to whip egg whites. In fact, you don’t need a mixer at all.

And since they’re flourless, they’re also naturally gluten free. If you need a dessert for someone who is gluten free, these cookies will say “I didn’t forget about you”.

They taste so sinfully good, nobody will miss the flour.


Small Batch Flourless Chocolate Cookies

The batter is similar to my brownie cookies where after sitting for 30 minutes a skin forms on the outside. If you’ve ever made macarons, the concept is similar to that.

I highly encourage you follow the recipe and let the batter rest for 30 minutes. However, if you do skip this part, your cookies will still be edible albeit a lot thinner.


Fudgy and Chewy Small Batch Flourless Chocolate Cookies made with leftover egg white

The first batch I baked was perfect. I thought, “Great! These should be pretty easy to make again.” Except it wasn’t.

The second, third, and even fourth times the batter was too stiff and ended up more like cookie dough. Delicious but not the chewy, fudgy texture I was expecting.

I reduced both the sugar and cocoa power. Better! But now I’m getting anywhere from 4-6 cookies. What happened to the perfect 6 cookies I got from the first round?

I started thinking about the only ingredient left – the egg white. Exactly how accurate is 1 egg white? Do all egg whites weigh the same?


Small Batch Flourless Chocolate Cookies

Turns out 1 large egg white can weigh anywhere from 7/8 ounce to 1 1/4 ounce. That small difference will determine how many cookies you make.

You don’t need to break out the digital scale (although if you’re buying one, I have this one), but if the yield is important to you, here’s how many cookies you will make:

  • 1 egg white weighing 7/8 ounce = 4 cookies
  • 1 egg white weighing 1 ounce = 5 cookies
  • 1 egg white weighing 1 1/4 ounce = 6 cookies

I was hesitant in posting this recipe because the yield is dependent on the egg white, but it’s such an excellent cookie I decided to take a chance.


Chewy and Fudgy Small Batch Flourless Chocolate Cookies

What To Do With Leftover Egg Yolks

Using only the egg white in these flourless cookies gives them their chewy texture, but it also gives you a leftover egg yolk. Here are some recipes to use up that extra egg yolk:

  • Small Batch Chocolate Chip Cookie Bars – The best cookie now made in a loaf pan.
  • Small Batch Lemon Bars – Craving a little sunshine? Lemon bars will brighten you right up!
  • Small Batch Peanut Butter Cookie Cups – Peanut butter lovers won’t be able to resist these cookie cups!
  • Tomato Caesar Salad Bruschetta – Here’s a savory way to use an egg yolk from Foxes Love Lemons

Small Batch Flourless Chocolate Cookies

Small Batch Flourless Chocolate Cookies

Yield: 4-6 cookies
Prep Time: 45 minutes
Cook Time: 10 minutes
Total Time: 55 minutes

Not sure what to do with leftover egg whites? Whip up a batch of these chewy Small Batch Flourless Chocolate Cookies! They’re naturally gluten free and taste so sinfully fudgy, nobody will miss the flour.

Ingredients

  • 3/4 cup powdered sugar
  • 3 tablespoons unsweetened cocoa powder
  • 1/8 teaspoon salt
  • 1 large egg white, room temperature
  • 1/4 teaspoon vanilla extract
  • 1/4 cup semisweet chocolate chips, raisins, or combination of both

Instructions

  1. In a large bowl, sift together the sugar and cocoa powder then stir in the salt.
  2. By hand using a spoon, stir in the egg white and vanilla until batter is fully moistened. It'll be thick yet loose, similar to brownie batter.

    Make sure you're measuring your vanilla and not eyeballing it. Any extra vanilla will add more liquid, making your batter a little too loose.

    The measurements are correct. However, egg whites are finicky between different sizes and humidity outside. If it's too soupy, you can add an extra 1-2 tablespoons powdered sugar but it'll never be firm like cookie dough.
  3. Stir in the chocolate chips and/or raisins.
  4. Using a #40 cookie scoop or two spoons, spoon the batter into 1 1/2 tablespoon portions and drop onto a parchment lined cookie sheet about 2 inches apart. Let sit for 30 minutes. They should form a "skin" on the outside with no batter sticking to your finger when lightly touched.
  5. Preheat oven to 350F. Bake for 10-12 minutes or until tops are cracked and glossy. Cool on the baking sheet for 10 minutes then carefully transfer to a cooling rack.

Notes

1 large egg white can weigh anywhere from 7/8 ounce to 1 1/4 ounce. That small difference will determine how many cookies you make. You don’t need to break out the digital scale, but if the yield is important to you, here’s how many cookies you will make:

-1 egg white weighing 7/8 ounce = 4 cookies

-1 egg white weighing 1 ounce = 5 cookies

-1 egg white weighing 1 1/4 ounce = 6 cookies

© Carla Cardello
Cuisine: American / Category: Cookies + Bars
Adapted from Mama Gourmand

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Filed Under: Cookies + Bars Tagged With: chocolate chips, cocoa powder, egg whites, gluten free, small batch

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Reader Interactions

Comments

  1. Kayle (The Cooking Actress) says

    March 30, 2018 at 9:17 PM

    ahhh I love this kind of cookie! SO SO chocolatey!

    Reply
    • Carla says

      April 1, 2018 at 11:12 AM

      The best kind! :D

      Reply
      • Dawn says

        April 16, 2020 at 10:35 AM

        Ha, I tried these yesterday, let’s just say I had technical difficulty, tried to 5x the recipe, by the time I finished they were no longer gluten free ????but surprisingly chewy and delicious. Thanks for sharing, God bless, Dawn

        Reply
        • Carla says

          April 16, 2020 at 11:01 AM

          I’m not sure I fully understand. Are you saying you added flour? The batter is super thick, so I don’t see how it would even take on the extra flour. Perhaps your math was incorrect when you multiplied it? Regardless, I’m glad you were still able to salvage the cookies!

          Reply
      • Caroline says

        June 1, 2020 at 12:25 PM

        I had the same problem, the liquid was very wet and the cookies turned out very flat. I used American cups – what do you use to measure? Should I use scales instead? I used a extra large egg white… thanks

        Reply
        • Carla says

          June 1, 2020 at 12:52 PM

          As listed in the ingredients, I used a large egg white. An extra large egg white is too much, which is why you had trouble with the batter.

          Reply
          • Mike says

            June 28, 2020 at 12:25 PM

            Same here Carla !
            I discovered I need to spray my nonstick cookie pan big time !!!!

          • Carla says

            June 29, 2020 at 10:39 AM

            If you don’t line with parchment paper, then yes cooking spray is needed.

  2. K says

    January 27, 2020 at 9:16 PM

    Oops. I guess you can’t sub 1/4 cup of the sugar for 3 T of Splenda. Must need the cornstarch from the powdered sugar for structure. Plus my egg white was 1 1/4 oz.
    I got FLAT chocolate puddles. But the taste is spot on! Really kicked my chocolate craving. Thanks!

    Reply
    • Carla says

      January 28, 2020 at 12:55 PM

      Oh no! Thanks for letting me know Splenda won’t work with this recipe. Glad they were still edible!

      Reply
      • Delaina Almore says

        May 10, 2020 at 10:31 PM

        You can use swerve powdered sugar it’s at my Walmart

        Reply
    • Gia says

      June 1, 2020 at 12:37 AM

      Try using Swerve confectioners sugar.

      Reply
  3. Yumi says

    February 6, 2020 at 12:53 PM

    Just want to confirm powdered sugar is same as confectioners sugar? Making them right now so hope to hear soon

    Reply
    • Carla says

      February 6, 2020 at 1:03 PM

      Yes, it is.

      Reply
  4. Lisa Hall says

    February 11, 2020 at 12:01 PM

    How do you recommend making these large batch,? Can I just multiple up br amount of eggs whites,? Thanks!

    Reply
    • Carla says

      February 11, 2020 at 12:32 PM

      Yes, since it uses 1 egg white you can easily multiple it by however many egg whites you want to use.

      Reply
  5. Tania says

    March 17, 2020 at 12:52 PM

    Unfortunately this is the worst cookie recipe I ever tried. I got a huge puddle of gummy weirdness even though I followed the recipe.

    Reply
    • Carla says

      March 17, 2020 at 2:06 PM

      Hmm let’s figure this out, but I need more information from you. First, are you in Bahrain? I looked up your IP address and that’s what it’s telling me. Are you baking at normal altitude (not high altitude)? What did you use for measuring cups? Something like these? https://amzn.to/2WnVkbV (I ask because I’ve had people use coffee mugs for measuring cups). How long did you let the cookies sit on the tray before baking? And lastly, what kind of egg white did you use? Is it from a large egg, not medium or small? Oh and did you use powdered sugar, not granulated sugar? It has cornstarch in it, which is needed to help thicken the cookie.

      Reply
  6. Thea says

    April 4, 2020 at 8:43 AM

    Hi. We have a leftover egg white so I plan to make this later. My comment is about your responses to viewers. I think it’s awesome that you respond and do so very thoughtfully. I will post about our cookies later. We plan to make them without chocolate chips because ran out of them and we are not shopping right now because of covid19. We are in NYC and are staying home as much as possible so we plan to put in some dried cherries bits instead. I will let you know how it goes!

    Reply
    • Carla says

      April 4, 2020 at 10:58 AM

      Thank you for noticing! I try really hard to answer every comment I get. As for dried cherries, I had someone via Instagram tell me she made them with dried cranberries, so you should be good to go!

      Reply
      • T says

        January 9, 2021 at 2:00 PM

        I am also enjoying all of your thoughtful replies! Waiting to put mine in the oven while I learn all the tips for next time hehe

        Reply
  7. Lynn says

    April 6, 2020 at 7:54 AM

    I gave this recipe a go tonight to use up some leftover egg whites! I didn’t have a weighing scale so I wasn’t sure how much egg white I had – could I suggest that you include a photo or description for what the batter is supposed to look like when they’re ready to go on to the tray? I’d like to give this another go cause the flavour was great and I love the idea of a simple GF recipe. Mine turned out like chewy, chocolatey, meringue-y cookies (my proportions were probably wayyy off)

    Reply
    • Carla says

      April 6, 2020 at 9:57 AM

      I’m not sure what you were expecting, but these cookies *are* chewy, chocolately, and meringue like so it sounds like you did fine! Weighing the egg white is to determine how many cookies you end up with – 4, 5, or 6. Sometimes people need a specific amount, so I wanted them to know what to expect.

      Reply
  8. Laila says

    April 24, 2020 at 5:17 PM

    Hello! I gave this recipe a try. The taste was yummy and I used exact ingredients with the metric cup system. I have professional baking cups and tsp/tbsp measurements. When I made the batter is was very liquidy. I couldn’t make them into ball they just would spread. What could I be doing wrong?

    Reply
    • Carla says

      April 24, 2020 at 6:33 PM

      I measured my ingredients using U.S. measuring cups. I’m looking up the metric cup system and I don’t think it’s the same. What I’m reading is 1 cup US is equivalent to 0.95 cup Metric. If that’s the system you used, then your measurements were off due to that. Not enough dry ingredients to go with your 1 egg white.

      Reply
  9. Laurentia Opperman says

    May 1, 2020 at 8:35 PM

    Just to make sure before I make this recipe, but I don’t whip up the egg whites before mixing with the dry ingriedients? I plan to double this recipe as I will be making a tart and will have 2 egg whites leftover

    Looking forward to your response.

    Reply
    • Carla says

      May 1, 2020 at 11:00 PM

      Nope! The directions are as written. No whipping necessary.

      Reply
      • Laurentia Opperman says

        May 2, 2020 at 5:25 AM

        Great. Thanks! Thanks for the speedy response as well. It is much appreciated!

        Will it make a big difference to the recipe if I do whip the egg whites first and then fold in the dry ingriedients?

        Reply
        • Carla says

          May 2, 2020 at 10:16 AM

          I’m not sure why you’d want to do that when you literally stir everything together with a spoon. Yes, it would make a big difference in the recipe. Different technique changes the result, a result I have not tested. If you still want to whip the egg whites, I recommend finding a different recipe.

          Reply
  10. Laurentia Opperman says

    May 2, 2020 at 12:21 PM

    Okay.

    Thank you very much once again!

    Reply
  11. Jill says

    May 5, 2020 at 3:52 PM

    This might be a silly question, but if I triple the egg whites do I need to triple all ingredients? Thank you , Jill

    Reply
    • Carla says

      May 5, 2020 at 3:56 PM

      Yes. Baking is precise, so your ratio of ingredients need to stay the same. If you’re tripling the egg whites, you need to triple everything else. Otherwise you’re going to have one wet mess on your hands with not enough dry ingredients.

      Reply
    • Jill says

      May 5, 2020 at 7:54 PM

      Disregard the last post. I had 7 oz of egg whites multiplied the recipe. Flavor is great! Cookie is a little flat but I should have used less whites. Thanks for the recipe

      Reply
      • Carla says

        May 6, 2020 at 11:43 AM

        Glad you were able to make it work for what you had on hand!

        Reply
  12. Erin says

    May 10, 2020 at 11:32 PM

    I’ve been looking for a recipe that would allow me to not waste my egg white after making a batch of cookies that called for a single yolk, and this recipe was perfect!

    I definitely have a new favorite chocolate cookie recipe!

    Reply
    • Carla says

      May 11, 2020 at 10:15 AM

      Perfect! Happy to hear this recipe worked out for you.

      Reply
  13. Jenna says

    May 17, 2020 at 10:08 PM

    Mine is super runny is it supposed to be a thick dough or a more liquid it wont form balls should i just bake the puddles

    Reply
    • Carla says

      May 18, 2020 at 9:53 AM

      As mentioned in the directions, “using a larger egg white may result in a looser batter that flows.” What size egg white did you use?

      Reply
  14. Nikki says

    May 30, 2020 at 10:52 PM

    My batter was loose and I was a little worried. But they turned out very good. Very Chocolatey with a smooth crispy outside. Very good use of egg whites! Thank you

    Reply
    • Carla says

      June 1, 2020 at 11:37 AM

      Glad they turned out for you!

      Reply
  15. Elisa says

    June 11, 2020 at 12:35 PM

    I don’t have cocoa powder and won’t be going shopping soon due to COVID. Can I sub cocoa mix for the cocoa?

    Reply
    • Carla says

      June 11, 2020 at 1:50 PM

      Cocoa powder and cocoa mix are highly different because cocoa mix also contains other ingredients, such as sugar and powdered milk. Plus there isn’t a ton of cocoa powder, so 3 tablespoons cocoa mix will not have the same amount as 3 tablespoons unsweetened cocoa powder. Personally, I wouldn’t because the ingredient list isn’t very forgiving. Cocoa mix will have more sugar, but if you reduced the powdered sugar to compensate for that, then the batter will be too thin. With all of that said, if you proceed with it please let me know how they turn out.

      Reply
  16. Nancy says

    June 18, 2020 at 8:15 PM

    I wasn’t careful with measuring because I had a lot of dalgona chocolate gone wrong. So my version. Was very liquidy but I put them in my silicone baking cups, and they are so good!

    Reply
    • Carla says

      June 19, 2020 at 11:13 AM

      I’m not sure of the connection between this recipe and Dalgona, but regardless I’m glad you were able to make it work!

      Reply
  17. Lamorna Hollingsworth says

    June 21, 2020 at 2:04 PM

    Hi, can you please post this recipe in grams so that those outside the US can make it? Also, grams will be a lot more accurate. Thank you

    Reply
    • Carla says

      June 21, 2020 at 2:53 PM

      I don’t have the measurements in grams. Here’s a handy conversion converter you can reference: https://www.weekendbakery.com/cooking-conversions/

      Reply
  18. Rafael says

    June 22, 2020 at 3:29 AM

    Hi! If I will be making a large batch for these scrumptious cookies, should I multiply the measurement of the ingredients? Thank you!

    Reply
    • Carla says

      June 22, 2020 at 12:24 PM

      Yes, if you want more cookies than listed you’ll have to increase the recipe.

      Reply
  19. Mike says

    June 29, 2020 at 7:44 PM

    Carla, Thanks for all the support .
    If I were to whip the whites would they make it easier to combine ingredients ?
    Thanks

    Reply
    • Carla says

      June 30, 2020 at 11:41 AM

      Whipping egg whites would make this a different recipe. Honestly, I don’t think it gets much easier than stirring everything together.

      Reply
      • Mike says

        June 30, 2020 at 6:35 PM

        And with that advice I won’t change nuttin !

        Reply
  20. Molly says

    August 19, 2020 at 10:14 AM

    Hi,
    Is it possible to use commercial pasteurized egg whites from a store bought container? I know they can’t be used if you need to beat egg whites into “peaks”…having learned that from experience! Thank you!

    Reply
    • Carla says

      August 20, 2020 at 1:44 PM

      I have not tried it but if I had to guess, I’d say yes since you’re just stirring everything together. Let me know how it turns out!

      Reply
  21. Diana says

    August 20, 2020 at 2:16 PM

    Mine came out great!!

    Reply
    • Carla says

      August 21, 2020 at 3:52 PM

      Oh good!

      Reply
  22. Brittney says

    August 26, 2020 at 9:28 PM

    I only had enough powdered sugar to make half of this recipe but they still turned out great! I didn’t have eggs, only egg whites and I think the key is weighing them out. Highly recommend!

    Reply
    • Carla says

      August 29, 2020 at 11:12 AM

      Happy to hear you were able to adapt and make it successful!

      Reply
  23. Surbhi says

    September 2, 2020 at 7:13 PM

    Hi, I tried this recipe and it came out great in terms of the consistency, but it was a little too sweet for my family’s taste (which I know sounds silly). If I reduce the sugar but keep everything else the same, would the runny consistency ruin the bake?

    Reply
    • Carla says

      September 2, 2020 at 8:13 PM

      Powdered sugar is used to thicken the batter (like how you thicken frosting with powdered sugar), so if you reduced it I doubt it’ll work.

      Reply
  24. Whitney C says

    October 3, 2020 at 5:59 PM

    I made a big batch of these! How long will they keep for and can they be frozen?

    Reply
    • Carla says

      October 3, 2020 at 6:18 PM

      I’d say up to 1 week at room temperature. As for freezing, I believe yes but haven’t tried it myself.

      Reply
  25. Debbie says

    October 4, 2020 at 4:56 PM

    These were delicious straight out of the oven. But they dried up quickly in a day. Is there a way to prevent that? I stored them in a plastic container.

    Reply
    • Carla says

      October 4, 2020 at 7:33 PM

      Hmm not sure. That’s how I stored my cookies and they were fine.

      Reply
  26. Elaine Leighton says

    October 6, 2020 at 2:21 PM

    Made these to use up an egg white today – they were delicious and unlike anything else I have had. So easy too.
    A new favourite I suspect and being gluten-free very useful for a couple of my friends.

    Reply
    • Carla says

      October 7, 2020 at 10:48 AM

      Wonderful! Glad you enjoyed the cookies.

      Reply
  27. Anna says

    October 17, 2020 at 10:06 AM

    This came up absolutely as sinful-chocolate-fudge!!! Thanks so much for the recipe. My choloate bits melted though. Any suggestions on how to make them stay unmelted like you have on pictures?

    Reply
    • Carla says

      October 17, 2020 at 1:48 PM

      I used chocolate chips, which retain their shape.

      Reply
  28. Tammy says

    November 3, 2020 at 12:04 AM

    I have a ton of powdered egg whites (from angel food cake boxes), how could I make this recipe using this instead if an actual wet egg white? Suggestions please.

    Reply
    • Carla says

      November 3, 2020 at 9:49 AM

      I’ve only made this recipe with egg whites from fresh eggs. You would need to figure out how to turn the powdered into liquid first before using.

      Reply
  29. Quinn says

    November 21, 2020 at 12:16 AM

    These are kind of like a flourless chocolate pecan cookie that Whole Foods makes, just not as pretty. Fun to try a new kind of cookie and easy to make. Flavor was good, but not sure I’d make again. Didn’t care for the chocolate chips (which is crazy b/c I looove chocolate chips) so if were making again would just leave these out. Thanks for the fun recipe to try.

    Reply
    • Carla says

      November 21, 2020 at 4:15 PM

      Thanks for the feedback.

      Reply
  30. Lena b says

    November 23, 2020 at 11:38 AM

    Fabulous recipe. I doubled the recipe and it worked fine. Looked just like your pictures.

    Reply
  31. Jane says

    November 24, 2020 at 5:05 PM

    I got a ton of leftover egg whites from yesterday, so I am very excited to try this recipe later. I was thinking though, I noticed in the comments some didn’t get the right consistency and turned out too wet, so if that would happen to me later, I was thinking about adding a bit of cornstarch instead of more powdered sugar so it wouldn’t turn out too sweet. Do you think it would work?

    Reply
    • Carla says

      November 24, 2020 at 8:41 PM

      I have not tested it with cornstarch, so if you try it let me know how it turns out.

      Reply
      • Jane says

        November 24, 2020 at 10:55 PM

        Hi Carla. I tried your recipe and it was so chocolatey! I love it! Though it was a bit on the sweet side, the gooey chocolate was perfect. I divided the batter into three batches, the first one was purely from your recipe. It was a bit flat, though I admit I eyeballed the egg whites so, it was my bad. I guess I was too lazy to pull out the scale. I added cornstarch to the second batch and it was better! It had more structure and it was almost the same as the one you have in the photo, but a bit thinner. I was careful not to add too much cornstarch as I was afraid I might get hard cookies. To the last part, I added a bit of flour. I know it beats the purpose of a GF cookie. I just tried experimenting on the remainder. Thanks for sharing your recipe. I learned a lot today!

        Reply
        • Carla says

          November 25, 2020 at 12:23 PM

          Thank you for the feedback!

          Reply
  32. Dani H says

    December 1, 2020 at 3:16 PM

    These are delicious! I added some flaked sea salt to the top once they were baked which added a salty sweet element. I used parchment paper and struggled to get them off it.. however I don’t think I used the right cookie scoop size & maybe slightly under baked them.. Will definitely bake again!

    Reply
    • Carla says

      December 2, 2020 at 11:44 AM

      Love the addition of sea salt!

      Reply
  33. BJ says

    January 3, 2021 at 5:31 AM

    Hi willl be trying to makw these cookies :) though would iy be possible for you to post a picture of the cookie batter end result?

    Reply
    • Carla says

      January 3, 2021 at 11:38 AM

      I don’t have a photo, but next time I make them I’ll take one.

      Reply
  34. Kallista Halim says

    January 5, 2021 at 4:01 AM

    I thought I would mess this up but these turned up pretty nicely. The only mistake was I blobbed each of them too much so I got 4 HUGE cookies lol. thank you for the recipe!!

    Reply
    • Carla says

      January 5, 2021 at 12:03 PM

      Ha well it’s still one cookie serving, right? ;)

      Reply
  35. Cathy says

    January 7, 2021 at 9:58 PM

    Made these cookies tonight because I had 3 left over egg whites. These turned out great! Followed the recipe as written, just tripped it to suit my needs. I was worried when I started mixing everything because it didn’t look like it would come together but it did! Great recipe with minimal ingredients and quick! Thanks for the great recipe.

    Reply
    • Carla says

      January 8, 2021 at 11:17 AM

      Happy to hear you enjoyed the cookies!

      Reply

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I’m Carla, a 30-some childfree single woman from Pittsburgh, PA learning how to adult alone. I'm sharing recipes for two and small batch recipes made from scratch because not everybody cooks for a crowd.

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What To Do With Leftover Egg Whites

Have leftover egg whites in your kitchen? Here's a comprehensive recipe guide on what to do with leftover egg whites so you don't have to throw them out again. I've been developing small batch ...

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Small Coconut Cake Recipe

Small Coconut Cake Recipe

This 6 inch Small Coconut Cake recipe with coconut milk is a coconut cake for two from scratch decorated with homemade coconut frosting. As I mentioned in my last post, I've been busy these ...

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Copyright© 2021 · Designed by Deluxe Designs