Easy Maple No Bake Cookies (vegan and 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!
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.
There are a lot of variations to this original recipe, and we will talk about them. Once you have this no-bake cookie recipe down, the swaps, additions, and substitutions are easy.
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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.
Handy Kitchen Tools Used
Food Processor – best to use a strong food processor
silicone baking sheet – you can also use parchment paper or wax paper
medium cookie scoop – or a small scoop if you like your cookies to be bite-sized
Maple No-Bake Cookies Ingredients
NOTE: For the exact measurements, full recipe, and nutritional information, please see the printable recipe card below.
- tahini
- light brown sugar (you can also use coconut sugar)
- pure maple syrup
- pure vanilla extract
- rolled oats
- sea salt
- unsweetened soymilk – if needed (you can also use almond milk, oat milk, or any plant-based milk you desire)
- unsweetened shredded coconut (optional)
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.
How to Make Maple No-Bake Cookies
- 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 tablespoons of dough and roll it into a smooth ball.
- Roll the cookie dough ball in the 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 shredded coconut or cinnamon, and place them on the baking sheet.
- With either a fork or the back of a spoon, press each cookie to flatten slightly.
- Place the baking sheet in the freezer for approximately 15-20 minutes or until the cookies are firm.
- Take cookies out of the freezer and place cookies into an airtight container.
- Store either in the fridge or freezer. ENJOY!
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.
Notes for Success
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!
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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.
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Let’s Connect
If you make and enjoy these Maple No-Bake Cookies, I would love it if you give them 5 stars and comment below.
VIDEO: Step-by-step instructions on how to make Maple No-Bake Cookies
Printable recipe for you to enjoy
Easy Maple No Bake Cookies (vegan & gluten-free)
Ingredients
Equipment
Method
- 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!
Nutrition
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. 😉
Sooo addicting!
Yes they are – yikes!
So easy and so good!
Thank youuu!
Love how fast and easy these are!
So fast. Perfect snack in my humble opinion…ha ha!