No-Bake Boiling Tips<\/strong><\/h2>\nThe 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\u2019t 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!)<\/p>\n
Feel free to experiment with these; they are more forgiving than homemade Butterfingers, which require the boiled maple syrup to reach a specific temperature.\u00a0<\/p>\n<\/div>\n<\/div>\n
Step 2:\u00a0<\/strong><\/p>\nWhen 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. <\/p>\n
Once the mixture looks smooth, stir in the rolled oats.\u00a0<\/p>\nStep 3:\u00a0<\/strong><\/p>\nUse 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\u2019ve scooped about 15 to 16 cookies.\u00a0<\/p>\n
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!<\/p>\nStorage Tips<\/h2>\n 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\u2019s preferred texture) these cookies might soften at room temperature. Almost like fudge!<\/p>\n
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.\u00a0<\/p>\n
\n
<\/p>\n
\n
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\n
\n\nTo 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. <\/span><\/p>\n<\/li>\n\nWhen 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. <\/span><\/p>\n<\/li>\n\nUse 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. <\/span><\/p>\n<\/li>\n\nAs 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. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n
Nutrition information is for 1 of 16 cookies. This information is automatically calculated, so it\u2019s just an estimate, not a guarantee.\u00a0<\/span>Storage Tip:<\/strong> These will keep well in an airtight container in the refrigerator for up to 4 weeks. <\/span><\/span>Coconut Oil Note:<\/strong> Use refined or expeller-pressed coconut oil for zero coconut flavor in these cookies. Or you can use real butter or vegan butter, if you prefer.\u00a0<\/span>Texture Note:<\/strong> As I mentioned in the post, how long you boil the maple syrup will determine how firm the cookies become. If you let it boil for 3 minutes, the cookies will not melt at room temperature, but they also won\u2019t be as melt-in-your-mouth fudgy. My family prefers the 2-minute texture, but feel free to experiment with it!\u00a0<\/span><\/div>\n<\/div>\n\n
Calories: <\/span>136<\/span>kcal<\/span><\/span> | <\/span>Carbohydrates: <\/span>15<\/span>g<\/span><\/span> | <\/span>Protein: <\/span>3<\/span>g<\/span><\/span> | <\/span>Fat: <\/span>8<\/span>g<\/span><\/span> | <\/span>Saturated Fat: <\/span>4<\/span>g<\/span><\/span> | <\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span> | <\/span>Monounsaturated Fat: <\/span>3<\/span>g<\/span><\/span> | <\/span>Sodium: <\/span>39<\/span>mg<\/span><\/span> | <\/span>Potassium: <\/span>116<\/span>mg<\/span><\/span> | <\/span>Fiber: <\/span>2<\/span>g<\/span><\/span> | <\/span>Sugar: <\/span>7<\/span>g<\/span><\/span> | <\/span>Calcium: <\/span>21<\/span>mg<\/span><\/span> | <\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/p><\/div>\n <\/p>\n<\/div>\n
<\/p>\n
<\/div>\n<\/div>\n
More Recipes to Try<\/h2>\n If you try this healthy no-bake cookies recipe, please leave a comment and star rating below <\/strong>to let me know how you like it! <\/p>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"Have you ever wondered if you can swap white sugar for maple syrup in a cookie recipe? Me, too. That\u2019s why I tested that idea in these healthier No-Bake Oatmeal Cookies.\u00a0 The results taste amazing!\u00a0 It took several attempts to get this recipe right, because each batch turned out a little different. (Even when using […]<\/p>\n","protected":false},"author":1,"featured_media":285719,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[96978,107874,115961,97303,97815,115962,103581,104872,105636,110875,178],"tags":[15886,12708,1634,621,14189,5521],"dealstore":[],"offerexpiration":[],"class_list":["post-285718","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-american","category-birthday","category-cookies","category-dairy-free-2","category-gluten-free-recipes","category-kid-friendly-2","category-no-bake","category-oats","category-peanut-butter","category-valentines-day-2","category-vegan","tag-bake","tag-cookies","tag-healthy","tag-oats","tag-peanut-butter","tag-recipe"],"yoast_head":"\n
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