5-Ingredient Chocolate Cookies
A quick, 5‑ingredient chocolate cookie made from self‑rising flour, cocoa, maple syrup, vanilla, and chocolate chips. The batter is sticky like brownie batter, bakes in just a few minutes, and yields soft, crackly cookies best enjoyed fresh.
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Ingredients
- 1/2 cup self-rising flour
- 5 tbsp maple syrup
- 2 tbsp unsweetened cocoa powder
- 1 tsp vanilla extract
- 2 tbsp chocolate chips
Instructions
- Preheat the oven to 350°F. Line a small baking sheet with lightly-oiled parchment paper or silicone mat. Set aside.
- In a mixing bowl, add the self-rising flour and cocoa powder, and whisk together until consistent.
- Add maple syrup and stir with a rubber spatula until it forms a sticky thick batter.
- Use a oiled cookie dough scoop, or oiled tablespoon to grab a tablespoon of dough and drop dollops of batter on the baking sheet. The dough is super sticky more like a brownie batter and that's normal.
- Repeat until you have dropped 6 even dollops of dough.
- Now lightly oil your fingers with olive oil or coconut oil, and rub the dollop of dough to form a round cookie, do not flatten the cookie keep a nice height or they get dry.
- Bake the cookies for 6-8 minutes at 350°F. They should be dry on top, form small cracks, but stay soft when out of the oven to avoid dry cookies.
- Let them cool down on a cooling rack at room temperature for 10 minutes and enjoy immediately for best texture. The cookies soften after a day. They are still safe to eat for up to 4 days, but texture changes.
Nutrition
Calories: 113kcalCarbohydrates: 23gProtein: 2gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 2mgPotassium: 89mgFiber: 1gSugar: 13gVitamin A: 0.2IUCalcium: 26mgIron: 0.3mg
Nutritional information is an estimate and may vary based on ingredients and preparation.