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

5 from 3 votes
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!
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Prep Time 15 minutes
Freeze Time 15 minutes
Total Time 30 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 172
Ingredients Equipment Method Nutrition Notes

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

Equipment

Method
 

  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 into a smooth ball.
  4. Roll the cookie dough ball in the shredded 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 coconut or cinnamon sugar, 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 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!

Nutrition

Serving: 1cookieCalories: 172kcalCarbohydrates: 23gProtein: 3gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gSodium: 57mgPotassium: 112mgFiber: 2gSugar: 15gVitamin A: 7IUVitamin C: 0.5mgCalcium: 32mgIron: 1mg

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. ;-)

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