These maple no bake cookies have a lovely maple syrup flavor and great oat texture. They are quick and easy to make and are great for when you need a treat but don’t have a lot of time.

Plate of no bake maple cookies with oatmeal next to a bottle of pure maple syrup.

If you are a maple syrup lover, these cookies are the perfect treat for you. The maple flavor really comes through and they have a lovely chew from the oats.

Growing up, my mom made chocolate no bake cookies fairly regularly. They were always so good with the peanut butter and oatmeal.

Then I started making peanut butter no bake cookies and shared the recipe here. They have become quite popular with readers over the years.

So, I thought it would be fun to make a version that features maple syrup. Luckily, my family makes maple syrup so we have a pretty plentiful supply of the really good stuff.

Of course it is great on pancakes and waffles but this is a fun way to turn it into dessert. They will be on a regular rotation at our house. That is for sure!

Ingredients including maple syrup, milk, vanilla, butter, peanut butter, and old fashioned oats ready to be made into maple no bake cookies.

Plate of no bake cookies with maple syrup and oatmeal ready to eat next to a jar of pure maple syrup.

Carlee’s Tips and Tricks

This recipe still uses a bit of peanut butter to hold it all together, but it is more of a background flavor and not the star of the show. You could also use almond butter, or sun butter if you prefer.

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I use old fashioned oats, because that is what I always have in the cabinet. Quick cooking or instant oats also work. In this recipe there isn’t a lot of difference between the two.

Because different maple syrups have different consistencies, you are going to have to use your best judgement a bit to get the right consistency.

Hand holding a no bake maple cookie over a tray with more cookies that have been scooped on wax paper to set.

Close up of a plate of maple no bake cookies showing the maple mixture holding together the oats to form cookie shapes.

If you are worried about judging the doneness of the syrup mixture just by a timer, you can use an instant read thermometer to make sure they are done. It’s done when it reaches about 235F.

Otherwise, if you stirred in the oats and it looks a little bit too loose, stir in a few more oats. Even when hot, the cookies should pretty much hold their shape when scooped.

If it went a bit too far and is a little too thick, just add a teaspoon or two of milk to the mixture to thin it out a bit.

If you find that your cookies are still a bit soft after they have cooled, just stick the tray in the freezer. It will make them less gooey and still really delicious.

There pretty much is no loosing with this recipe. It is really simple and tasty. Once you get a feel for the consistency you will get perfect cookies every time!

5 from 1 rating

Maple No Bake Cookies

Author: Carlee

Servings: cookies

Sometimes you need a little something sweet in a hurry, and without an oven. These no bake maple oatmeal cookies are an easy treat the whole family will love. Luckily they only take a handful of ingredients and a few minutes to make.

Prep: 10

Cook: 6

Cooling Time 15

Total: 31

Ingredients

Instructions

Melt ½ cup unsalted butter in a medium saucepan over medium heat.
Add the 1 cup maple syrup and ¼ cup milk. Turn the heat up to medium-high and bring to a boil.
Maintain a full rolling boil, stirring constantly, for 4 minutes.
Remove from the heat and stir in the 1½ cups old fashioned oats, ½ cup creamy peanut butter, and 1 teaspoon vanilla extract. Let cool for a couple of minutes and test the consistency. It should be thick enough to hold its shape when scooped. If needed, stir in a few more oats or a teaspoon or two of milk to get the desired consistency.
Scoop about about tablespoon of the warm cookie mixture onto a sheet of wax paper and allow to cool completely. To set them quicker, but the tray in the refrigerator or freezer.

Notes

Store no bake cookies in an airtight container at room temperature for up to a week. Or freeze the cookies for even longer storage.
Sometimes I like to stir in a Tablespoon or two of ground flax seed with the oatmeal.
Because these cookies are no bake, you can make them whatever size you would like. I usually use a small cookie scoop to make portioning the cookies easier. The recipe makes 24 small cookies.