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Easy Maple No Bake Cookies (vegan and gluten-free)

Thank you for sharing

These easy Maple No Bake Cookies take only 10 minutes to make. When you are craving something sweet but healthy, whip these up in no time!

maple-no-bake-cookies-baking-pan

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As you may be aware, I love cookies. And I especially love cookies that are easy and take no time at all to make. These Maple No Bake Cookies are one of my favorites for precisely that reason.

These easy cookies are also healthy, well healthy-ish, and there are only 6 ingredients that you will need. Of course, there are a lot of variations to the original recipe, and we will talk about them all. Once you have this no bake cookie recipe down, the swaps, additions, and substitutions are easy.

Raw Food Diet

No bake cookies are technically considered a raw food, and some people do live fully on a raw food diet. For food to be considered raw and acceptable on a raw food diet, it must not be heated over 118° Fahrenheit.

But you don’t even need to worry about that because these will not be heated at all. You won’t be cooking them on medium-high heat or medium heat. These Maple No Bake Cookies will always remain at room temperature. 😉

maple-no-bake-cookies-gluten-free

Maple No Bake Cookies – Tips

Tahini is made from sesame seeds. If you are not a fan of tahini, you can swap it out for vegan butter, creamy peanut butter, almond butter, cashew butter, or even sunflower seed butter. 

If you prefer your cookies smaller, just use a smaller cookie scoop or 1 tbsp of dough for each cookie. I would not however make these cookies bigger than the medium cookie scoop size.

Look for gluten-free rolled oats if you want to make these cookies gluten-free.

To reduce the amount of sugar in this recipe, you can swap out the brown sugar for golden monkfruit. The ratio is 1:1 so the measurement will be the same.

Maple No Bake Cookies – Notes

If you are a chocolate fan, you can easily turn these Maple No Bake Cookies into Chocolate Maple No Bake Cookies. Here’s how.

  • Add 1/4 cup of cacao powder or unsweetened cocoa powder to the cookie dough mixture.
  • Slowly add unsweetened soymilk, almond milk, or any other kind of plant-based milk to the dough mixture, 1 tbsp at a time, if it appears dry.
  • Mix until a sticky dough forms but is not too wet.

Personally, I would want to roll these chocolate cookies in plain white sugar versus the cinnamon sugar mixture. But you decide what sounds good to you.

You can also roll them in shredded coconut, which I think would be divine!

 If you prefer just a hint of chocolate, you can take a chocolate kiss, place it in the center of each cookie, and gently press down to hold it in place. Yum!

Handy Kitchen Tools To Consider

Food Processor – best to use a strong food processor

Baking Sheet

silicone baking sheet – you can also use parchment paper or wax paper

measuring cups

measuring spoons

silicone spatula

glass storage container

medium cookie scoop – or a small scoop if you like your cookies to be bite-sized

Maple No Bake Cookies – Ingredients

Ingredients:

  • 1/2 cup tahini
  • 1/2 cup light brown sugar (you can also use coconut sugar)
  • 2 tbsp pure maple syrup
  • 1 tsp pure vanilla extract
  • 1 cup rolled oats
  • 1/4 tsp sea salt
  • unsweetened soymilk – if needed (you can also use almond milk, oat milk, or any plant-based milk you desire)
  • 1/2 cup unsweetened shredded coconut (optional)

Cinnamon Sugar (optional)

  • 1/4 cup white sugar
  • 1 tsp ground cinnamon

optional ingredients you may want to consider

chocolate kisses, or mini dark chocolate chips to put on top of the cookies

golden monkfruit if you would like to make these cookies with less sugar.

raw-mini-cookies-cup-coffee

Maple No Bake Cookies – Instructions

  1. Measure out the rolled oats, and place them in a food processor. Blend until fine.
  2. Add the remaining ingredients to the food processor, except the shredded coconut, and the ingredients for the cinnamon sugar. Blend together thoroughly until a soft dough forms. Scraping the sides down often with either the silicone or rubber spatula.
  3. Using a medium cookie scoop, or a small spoon, scoop out about 2 tbsp of dough and roll it into a smooth ball.
  4. Roll the cookie dough ball in the coconut or cinnamon sugar mixture until coated evenly.
  5. Place on the prepared pan with the lined silicone baking sheet.
  6. Scoop out the remaining dough in a similar fashion, roll in the shredded coconut or cinnamon, and place them on the baking sheet.
  7. With either a fork or the back of a spoon, press each cookie to flatten slightly.
  8. Place the baking sheet in the freezer for approximately 15-20 minutes or until the cookies are firm.
  9. Take out of the freezer and place cookies into an airtight container.
  10. Store either in the fridge or freezer. ENJOY!

How To Store

You can keep these Maple No Bake Cookies on your kitchen counter for several days.

These cookies will last for about one week in your refrigerator, and they will last in the freezer for several months.

Check out these other nourishing recipes and joyful living tips for busy caregivers

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Let’s be social

If you make and enjoy these Maple No Bake Cookies, I would love it if you give it 5 stars and comment below.

You can also follow me, and my life on Cape Cod, on my Instagram page @parkinsons_and_us.

Calling All Caregivers – The 5-Day Rejuvenation Diet & Guide

As a busy caregiver sometimes it is hard for me to prioritize my own health. That is why I do the 5-Day Rejuvenation Diet every year. I do it to jumpstart my health and get back on track.

To see a detailed blog post & video about the 5-Day Rejuvenation Diet, click HERE.

VIDEO: Step-by-step instructions on how to make Maple No Bake Cookies

YouTube player

Printable recipe for you to enjoy

Easy Maple No Bake Cookies (vegan & gluten-free)

These easy Maple No Bake Cookies take only 10 minutes to make. When you are craving something sweet but healthy, whip these up in no time!
print recipe save recipe
Prep Time:15 minutes
Freeze Time:15 minutes
Total Time:30 minutes

Ingredients

  • 1/2 cup tahini
  • 1/2 cup light brown sugar – do not pack down (you can also use coconut sugar)
  • 2 tbsp pure maple syrup
  • 1 tsp pure vanilla extract
  • 1 cup rolled oats
  • 1/4 tsp sea salt
  • unsweetened soymilk – if needed (you can also use almond milk, oat milk, or any plant-based milk you desire)
  • 1/2 cup unsweetened shredded coconut (optional)

Cinnamon Sugar (optional)

  • 1/4 cup white sugar
  • 1 tsp ground cinnamon

Instructions

  • Measure out the rolled oats, and place them in a food processor. Blend until fine.
  • Add the remaining ingredients to the food processor, except the shredded coconut and the ingredients for the cinnamon sugar. Blend together thoroughly until a soft dough forms. Scraping the sides down often with either the silicone or rubber spatula.
  • Using a medium cookie scoop, or a small spoon, scoop out about 2 tbsp of dough, and roll into a smooth ball.
  • Roll the cookie dough ball in the shredded coconut OR cinnamon sugar mixture until coated evenly.
  • Place on the prepared pan with the lined silicone baking sheet.
  • Scoop out the remaining dough in a similar fashion, roll in the coconut or cinnamon sugar, and place them on the baking sheet.
  • With either a fork or the back of a spoon, press each cookie to flatten slightly.
  • Place baking sheet in the freezer for approximately 15-20 minutes or until the cookies are firm.
  • Take out of the freezer and place cookies into an airtight container.
  • Store either in the fridge or freezer. ENJOY!

Notes

  • Tahini is also known as sunflower seed butter. If you are not a fan of tahini, you can swap it out for vegan butter, creamy peanut butter, almond butter, or cashew butter. 
  • If you prefer your cookies smaller, just use a smaller cookie scoop or 1 tbsp of dough for each cookie. I would not however make these cookies bigger than the medium cookie scoop size.
  • If you are a chocolate fan, you can easily turn these Maple No Bake Cookies into Chocolate Maple No Bake Cookies. Here’s how.
    • Add 1/4 cup of cacao powder or unsweetened cocoa powder to the cookie dough mixture.
    • Slowly, 1 tbsp at a time, add unsweetened soymilk, almond milk, or any other kind of plant-based milk to the dough mixture if it appears too dry.
    • Mix until a sticky dough forms but is not too wet.
    • You can roll these chocolate cookies in plain white sugar or the cinnamon sugar mixture. You decide what sounds good to you.
  • If you prefer just a hint of chocolate, you can take a chocolate kiss, place it in the center of each cookie, and gently press down to hold it in place. Yum!
  • Look for gluten-free rolled oats if you want to make these cookies gluten-free.
  • To reduce the amount of sugar in this recipe, you can swap out the brown sugar for golden monkfruit. The ratio is 1:1 so the measurement would be the same.
  • You can also look for sugar-free chocolate chips if you want less sugar but are still craving a hint of chocolate. 😉

Nutrition

Serving: 1cookie | Calories: 172kcal | Carbohydrates: 23g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 57mg | Potassium: 112mg | Fiber: 2g | Sugar: 15g | Vitamin A: 7IU | Vitamin C: 0.5mg | Calcium: 32mg | Iron: 1mg
Servings: 12 cookies
Calories: 172kcal

Thank you for sharing

5 from 3 votes

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