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.
Notes
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 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. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.