3-Ingredient Chocolate Cookies (No Refined Sugar)
Simple, fast, and naturally sweetened chocolate cookies using just a few wholesome ingredients—perfect for guilt-free snacking.
Equipment
- 1 Mixing bowl Where all your ingredients come together real nice.
- 1 Spoon or cookie scoop Helps you size your cookies evenly.
- 1 Baking sheet You need this to hold your cookies while they bake in the oven.
- 1 Parchment paper For lining your baking sheet so the cookies don’t stick.
- 1 Oven Preheated to 350°F (175°C). Make sure it’s ready before you start.
Ingredients
Main ingredients
- 0.5 cup Self-rising flour This one's your base. It has leavening built in so your cookies lift just right.
- 5 tbsp Maple syrup Sweetens things up naturally and keeps the dough nice and sticky.
- 2 tbsp Unsweetened cocoa powder Real chocolate punch without extra sugar.
- 1 tsp Vanilla extract Gives a little warmth and extra flavor depth.
- 2 tbsp Chocolate chips Gooey bits that melt just enough in the oven.
Instructions
Instructions
- Preheat your oven to 350 degrees Fahrenheit to get it nice and ready.
- Grab your mixing bowl. Toss in the self-rising flour and unsweetened cocoa powder. Stir them together so dry stuff mixes evenly.
- Add the maple syrup and vanilla extract to the bowl. Stir this until the dough creates a sticky, chocolatey ball that holds together well.
- Fold in the chocolate chips gently to spread them out without smashing.
- Lay parchment paper on your baking sheet. Scoop spoonfuls of dough onto it, spacing them out so cookies don’t run into each other when baking.
- Bake for 10 to 12 minutes or till cookies hold their shape but still feel soft when gently poked.
- Let the cookies cool a few minutes on the sheet before moving to a wire rack to finish cooling and firm up.
Notes
Store cookies in an airtight container at room temperature for up to 3 days, refrigerate to extend freshness up to a week, or freeze for longer storage.