Healthy Bake-free Cookies Recipe

0 2 4 minutes read

Are you wondering if you can swap white sugar for maple syrup in a cookie recipe? Me too. That’s why I tested this idea in these healthier roast-free oatmeal cookies.

The result tastes great!

It takes several attempts to get this recipe right as each batch results are a little different. (Even with exact measurements.) When this happens, I want to understand why.

As it turns out, How long do you cook maple syrup Because there are big differences. I’ll show you what I found below.

Healthy no baking cookies stacked in a pot.

What I like about this recipe is that it naturally sweetens but the taste is very close to the original version. Peanut butter and chocolate are hard to go wrong!

Roasted oats, coconut oil, peanut butter, maple syrup and cocoa powder that can be labeled as cups.

Here is the thing inside:

Roll the oats. You can use old-fashioned or quick-cooked oats to make this recipe. Rolled oats will provide a more chewy texture, while quick oats will give the cookies soft. If you need a gluten-free recipe, be sure to buy “gluten-free” oats.
Maple syrup. When you boil 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 traditional recipes.
Coconut oil. This replaces butter and we use only half of the traditional recipes. For zero coconut flavor, buy refined or remove coconut oil. (You can also use butter or vegan if you like!)
Peanut butter. I always use salty all-natural peanut butter with only peanuts and salt listed as ingredients. It’s better that your peanut butter has a blended flavor, so I try to use a new jar that has to be stirred first.
Cocoa powder. This is similar to cocoa powder, so feel free to swap it for something on hand. The cocoa powder is slightly less processed, resulting in a more bitter flavor.
Vanilla and salt. These are useful flavor boosters. If you don’t have it, you can use vanilla, but don’t skip salt. (I use a real salt brand, it is not as salty as white meal salt.)

If you want to try other add-ins, check out my Paleo Baked Cookies, which are made with nuts and seeds instead of oats.

How to Make Healthy Bake-free Cookies

Step 1:

To get started, measure all the ingredients so they can be used. This recipe is time sensitive, so you don’t want to wait for later measurements.

Next, pour maple syrup into a medium pan. Bring it to a boil, boil over high heat, and once bubbles start to form on the edges of the pan, set the timer for 2 minutes.

Maple syrup boils around the ingredients

No boiling tips

The length of boiling time will determine the strength of the cookies. I recommend starting with 2 minutes as they don’t dry out with time. I also tested boiling it for 30 seconds and 60 seconds. If you prefer cookies that can be stored at room temperature, you can choose to have a longer boiling time. (However, no more than 3 minutes!)

Feel free to try these; they are more forgiving than homemade butter, which requires cooked maple syrup to reach a specific temperature.

Step 2:

When the timer is turned off, remove the maple syrup from the heat. Add peanut butter, coconut oil, cocoa powder (or cocoa powder), vanilla extract and salt now.

Once the mixture looks smooth, stir the rolled oats.

Step 3:

Use a cookie spoon or pile spoon to pick up the mixture. Place each mound on a parchment lined baking sheet. Repeat the process until you scooped it up about 15 to 16 cookies.

If needed, flatten the cookies with your hands and gently shape them. Place the pot on a flat rack in the refrigerator and allow it to cool until firm. This can take about 30 minutes. They are ready to eat once firmly!

Lined with parchment paper without baked cookies.

Storage Tips

These bake-free cookies are best stored in an airtight container in the refrigerator. When you boil maple syrup for 2 minutes (which is my family’s preferred texture), these cookies may soften at room temperature. Almost like fudge!

If you boil the maple syrup for 2.5 to 3 minutes, these cookies may be stronger at room temperature. However, they also crash more easily in this case, so I prefer a shorter boiling time.

To get started, measure all the ingredients and prepare as this recipe moves quickly. Pour maple syrup into a medium pot and bring it to a boil. After the edges of the syrup start to boil, set the timer for 2 minutes.
Once the timer is out, remove the pan from the heat and add peanut butter, cocoa powder, coconut oil, vanilla extract and salt. Stir well until the mixture looks smooth. Then stir the oats.
Use a pile of spoons or cookie spoons to place the mound of the mixture onto a parchment-lined pan. You should get about 16 cookies from this batch. Flatten the cookies with your hands and shape them. Transfer the pan to the refrigerator and allow the cookies to cool and firm for at least 30 minutes.
Once the cookies are firm, they can enjoy it. Refrigerate from the refrigerator for optimal texture as they may soften when left at room temperature for a long time.

Nutrition information is applicable to 1 out of 16 cookies. This information is calculated automatically, so this is just an estimate, not a guarantee.
Storage Tips: These will remain in good condition in the airtight container in the refrigerator for up to 4 weeks.
Coconut oil injection: Use refining or repellent in these cookies – press coconut oil for zero coconut flavor. Or, if you prefer, use real butter or vegan.
Texture Note: As I mentioned in the post, how long you cook maple syrup will determine the firmness of the cookies. If boiled for 3 minutes, the cookies will not melt at room temperature, but they will not melt like indoors either. My family prefers the 2-minute texture, but feel free to try it!