This post may contain affiliate links. Please read my disclosure and privacy policy.
Have you ever wondered if you can swap white sugar for maple syrup in a cookie recipe? Me, too. That’s why I tested that idea in these healthier No-Bake Oatmeal Cookies.
Spoiler alert: the results taste amazing!
It took several attempts to perfect this recipe because each batch turned out slightly different, even when using the exact measurements. When that happens, I want to understand why.
As it turns out, how long you boil the maple syrup for makes a big difference. I’ll show you what I figured out below.
⭐⭐⭐⭐⭐ Featured Review
“The no bakes were amazing. I’ve always made the original ones for years and these were far better and moist and easy to whip up.”
-Barbara
Healthier No-Bake Cookie Ingredients
Here’s what you’ll need:
- Rolled oats. You can use old-fashioned or quick cooking oats for this recipe. The rolled oats will provide a chewier texture, while the quick oats give the cookies a softer bite. Be sure to shop for “certified gluten-free” oats if you need a gluten-free recipe.
- Maple Syrup. When you boil it, it becomes a binder and holds these cookies together. (Be sure to read the timing tips below!) Maple syrup is twice as sweet as white sugar, so you don’t need as much as traditional recipes.
- Coconut Oil. This replaces butter, and we’re only using half as much as traditional recipes. For zero coconut flavor, shop for refined or expeller-pressed coconut oil. (You can also use butter or vegan butter if you prefer!)
- Peanut Butter. I always use salted, all-natural peanut butter with only peanuts and salt listed as ingredients. It’s best if your peanut butter has a runny consistency for mixing, so I try to use a fresh jar that has to be stirred first.
- Cacao Powder. This is similar to cocoa powder, so feel free to swap it for what you have on hand. Cacao powder is slightly less processed, resulting in a more bitter flavor.
- Vanilla & Salt. These are helpful flavor boosters. The vanilla can be ommitted if you don’t have it, but don’t skip the salt. (I use Real Salt brand, which isn’t quite as salty-tasting as white table salt.)
If you want to try other add-ins, check out my Paleo No-Bake Cookies, which are made with nuts and seeds instead of oats.
How to Make Healthy No-Bake Cookies
Step 1:
To get started, measure all of your ingredients so they are ready to go. This recipe is time sensitive, so you won’t want to wait to measure later.
Next, pour the maple syrup into a medium saucepan. Bring it to a boil over high heat, and as soon as bubbles start to form around the edges of the pan, set a timer for 2 minutes.
(You must start the timer when only the edges are boiling; not when it’s reached a full rolling boil.)
No-Bake Boiling Tips
The length of time you boil the maple syrup will determine how firm the cookies will be. I recommend starting with 2 minutes, because they won’t dry out with that timing. I also tested boiling it for 30 seconds and 60 seconds longer than that. If you prefer cookies that can be stored at room temperature, you might opt for a longer boiling time. (No more than 3 minutes, though!)
Feel free to experiment with these; they are more forgiving than homemade Butterfingers, which require the boiled maple syrup to reach a specific temperature.
Step 2:
When the timer goes off, remove the maple syrup from the heat. Immediately stir in the peanut butter, coconut oil, cacao powder (or cocoa powder), vanilla extract, and salt.
Once the mixture looks smooth, stir in the rolled oats.
Step 3:
Use a cookie scoop or a heaping tablespoon to scoop the mixture. Drop each mound on a baking sheet lined with parchment paper. Repeat the process until you’ve scooped about 15 to 16 cookies.
Use your hands to flatten and gently shape the cookies, if desired. Place the pan on a flat shelf in your fridge to chill until firm. This may take about 30 minutes. They are ready to eat as soon as they firm up!
Storage Tips
These no-bake cookies are best stored in an airtight container in the refrigerator. When you boil the maple syrup for only 2 minutes (which is my family’s preferred texture) these cookies might soften at room temperature. Almost like fudge!
If you boil the maple syrup for 2.5 to 3 minutes, these cookies might be sturdier at room temperature. But, they are more prone to crumbling in that case, too, so I prefer the shorter boiling time.
Ingredients
- ½ cup pure maple syrup
- ½ cup peanut butter
- ¼ cup cacao powder
- ¼ cup coconut oil (see notes)
- 1 teaspoon vanilla extract
- ¼ teaspoon fine sea salt
- 1 ½ cups rolled oats
Instructions
- To get started, measure all the ingredients and have them ready, as this recipe moves quickly. Pour the maple syrup into a medium saucepan, then bring it to a boil on the stovetop. As soon as the edges of the syrup start boiling, set a timer for 2 minutes.
- When the timer goes off, remove the pan from the heat and stir in the peanut butter, cacao powder, coconut oil, vanilla extract, and salt. Stir well until the mixture looks smooth. Then stir in the oats.
- Use a heaping tablespoon or cookie scoop to drop mounds of the mixture onto a parchment paper-lined pan. You should get roughly 16 cookies from this batch. Use your hands to flatten and shape the cookies. Transfer the pan to the fridge to let the cookies chill and firm up, at least 30 minutes.
- As soon as the cookies are firm, they are ready to enjoy. Serve chilled from the fridge for the best texture, as they may soften when left at room temperature for too long.
Notes
Nutrition
More Recipes to Try
- Pink Drink (Starbucks Copycat)
- Honey Chipotle Vinaigrette
- Yogurt Smoothie
If you try this healthy no-bake cookies recipe, please leave a comment and star rating below to let me know how you like it!
Great recipes, thank you so much.
I’ve made this three times so far. The first two times I used peanut butter, and the third time I used tahini. This works so well with both. The peanut butter gives it a Reese cup taste, but the tahini was my favorite. I used coconut oil so you could definitely taste it but I’m going to try with some butter or vegan butter next time. I also top mine with flaky salt. Incredible recipe, thank you so much.
Just made these and I like them better than traditional no bake cookies. Recipe was quick and easier to follow. Cookies have a really creamy, tasty texture!
I’m glad you enjoyed them, Melanie! Thanks for taking the time to leave a comment. I appreciate it! ❤️
Too dry : added dates to make them stick
Sorry to hear they turned out dry for you, Ashlee. They are always so moist when I make them this way, unless I end up boiling the maple syrup too long. Hope you enjoyed them with the dates!
The no bakes were amazing. I’ve always made the original ones for years and these were far better and moist and easy to whip up. Thanks again. Can’t wait to share with grandkids.
Hi Megan, what would be a suitable gluten free substitute for the oats please? Warmly, Amanda
Hi Amanda! I would use my Paleo No Bake Cookie recipe if you want an oat-free option!
What a simple, easy and delicious treat! Made as directed just a few minutes after reading the instructions and realizing I had the ingredients on hand, just begging to be turned into yumminess. Thanks so much for sharing another winner!
I’m so glad you enjoyed them, Amy! Thanks for taking the time to leave a review. ❤️