These chocolate cookies are very rich and chocolatey. They are just 2 ingredients and take less than 10 minutes to make. They don’t contain any flour, eggs, butter or oil. They also don’t require any baking or cooking.
If you love dark chocolate and are looking to satisfy a chocolate craving, these cookies are for you. They are incredibly rich. Like biting into a dark chocolate bar but with a cookie texture.
- Unsweetened Cocoa Powder
- Maple Syrup
Cocoa Powder: I recommend using dutch process cocoa powder and choosing a premium quality cocoa powder. Because cocoa powder is the main ingredient and the cookies are not baked, you will taste the cocoa. Natural cocoa has a more acidic taste. Lower quality cocoa also doesn’t taste as rich and chocolatey. Some of my favorite brands to use are Valrhona, Guittard, and Rodelle.
Maple Syrup: I used pure real maple syrup for these cookies. The syrup acts as a binding agent and adds sweetness to the cookies. The recipe should work with other kinds of syrups. Unfortunately, I am not able to test all the varieties out there. If you do use something other than pure maple syrup, like pancake syrup, make sure it has a similar watery consistency as pure maple syrup. I don’t recommend using any thick syrups like honey. When I used honey, it made the cookie dough too sticky. Low carb, sugar-free maple syrups like Lakanto should work but I don’t think the cookies will be sweet enough. (In my experience, Lakanto syrup doesn’t taste as sweet as real maple syrup when used 1:1 as a substitute and you can’t just increase the amount of syrup used because the dough will be too wet.)
These cookies have a strong dark chocolate (bittersweet) flavor. If you aren’t a fan of dark chocolate and prefer sweeter chocolates like white chocolate or milk chocolate, this recipe may not be for you.
These cookies have a firm exterior, but they are soft when you bite in. My husband described the texture like fudge. I don’t think it’s as soft as fudge but it does give you a similar mouthfeel.
Can These Cookies Be Baked?
I don’t recommend baking these cookies. When baked, the dough gets dry and hard.
More No Bake Recipes
- 3 Ingredient No Bake Breakfast Brownies
- 2 Ingredient No Bake Peanut Butter Cookies
- 3 Ingredient No Bake Peanut Butter Brownies
2 Ingredient No Bake Chocolate Cookies
- 1 cup (88 g) unsweetened cocoa powder
- 7 tbsp (3.5 oz) maple syrup
- Add ingredients to a mixing bowl. Use a spoon to mix until a dough forms and no traces of dry cocoa powder remain. When you first start mixing, it may seem that there is not enough liquid, but it takes time for the maple syrup to get absorbed. After about 30 seconds to 1 minute, you should see the cocoa powder begin to clump up and eventually all of the cocoa powder should be incorporated and a thick dough should form. The dough will be thick and a little stiffer than typical cookie dough. Taste the dough. If you find that it needs a little more sweetness or if you find your dough is too dry, you can add 1 more tbsp of syrup.
- Divide dough into 10 dough balls. Roll dough ball between your palms and then press down to form a thick round disk. Repeat with remaining cookies. Cookies can be enjoyed right away. Store uneaten cookies in an airtight container.
- These cookies have a dark chocolate, bittersweet flavor. They are also very rich and chocolatey. I recommend eating them with a glass of milk or water.
- I used dutch process cocoa powder. I recommend using a high quality cocoa powder. Please see post for more details.
- I used pure maple syrup. Please see post for more details about potential syrup substitutes.
- Because syrup is sticky, it will stick to your measuring spoon. If you only pour the syrup off the spoon, you may only end up pouring out 1/2 to 2/3 of the amount measured. To make sure you are getting the full amount into your mixing bowl, use another spoon to scrape any syrup clinging to your measuring spoon and add it to the bowl.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.