I used to make no-bake cookies at least once a week after school. I would come home, gather my ingredients and then eat my weight in rich, fudgy cookies. Since they were no-bake, they were great for summer too. They didn’t heat up the kitchen and dirtied only one dish.
Well, it’s time to bring the no-bake cookie love to autumn. These cookies are packed full of pure maple syrup and drizzled with just a little sweet maple glaze. My mom loved these cookies because they reminded her of the small, sugary maple candies she used to eat as a kid.
Maple no-bake cookies recipe
Adapted from Cookin’ Canuck
These no-bake cookies are full of maple flavor and drizzled with maple glaze. They are great for gift-giving or for a quick weekday after-school snack.
Prep time: 15 minutes | Cook time: 10 minutes | Total time: 25 minutes
For the cookies
- 1 ripe banana, mashed
- 1/2 cup peanut butter
- 1/2 cup whole milk
- 1/3 cup pure maple syrup
- 2 teaspoons maple extract
- 1-1/4 cups instant oats
- 1-1/4 cups shredded coconut
- 1/2 cup powdered sugar
- 1 teaspoon maple extract
- 2 teaspoons milk (more if needed)
For the cookies
- To a medium saucepan set over medium-high heat, add the banana, peanut butter, milk and maple syrup.
- Bring to a boil, and stir constantly for about 10 minutes. The mixture should be thick and at least 200 degrees F when tested on a candy thermometer.
- Remove from the heat, and stir in the maple extract, instant oats and coconut.
- Drop tablespoon-sized balls onto parchment paper, and flatten them slightly.
- Let the cookies cool completely, and drizzle with sweet maple glaze.
- In a bowl, combine all the ingredients, and mix them together. If the glaze is too thick, then add more milk. If it’s too thin, then add more powdered sugar.