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No bake maple pecan cookies featuring a chewy oat and crunchy pecan mix coated with a buttery maple syrup glaze that sets into handheld treats.

Ingredients

Scale
  • 3 cups rolled oats (can substitute quick oats or certified gluten-free rolled oats)
  • 1 cup pecans, chopped (can substitute walnuts, almonds, or nut mix)
  • 3/4 cup pure maple syrup
  • 1/2 cup unsalted butter, cut into half-tablespoon slices (can substitute refined coconut oil or vegan butter)
  • Cooking spray (for greasing cup for flattening)
  • Optional: 1/2 cup mix-ins such as mini chocolate chips, unsweetened shredded coconut, chopped dried cranberries or cherries, chia or flax seeds
  • Optional: 1-2 tablespoons smooth peanut, almond, or cashew butter (add after syrup is removed from heat)
  • Optional: 1/2 teaspoon ground cinnamon or 1/4 teaspoon pumpkin pie spice
  • Optional: 1 whole pecan half per cookie for decoration

Instructions

  1. Line a baking sheet with parchment paper.
  2. Combine oats and chopped pecans in a large bowl and mix evenly.
  3. Cut butter into half-tablespoon slices to help it melt smoothly.
  4. In a medium saucepan, combine maple syrup and butter over medium-high heat.
  5. Stir constantly and cook until mixture reaches a rolling boil.
  6. Continue boiling until syrup reaches 240°F (115°C) using a candy thermometer, about 10 minutes.
  7. Remove the saucepan from heat.
  8. Immediately pour hot syrup over the oat and pecan mixture.
  9. Stir quickly and thoroughly to coat oats and nuts evenly, avoiding pooling of syrup.
  10. Use a 1.9-inch cookie scoop (or smaller for bite-sized cookies) to drop mixture onto prepared baking sheet, approximately two dozen cookies.
  11. Lightly spray a flat-bottomed measuring cup with cooking spray and gently press each cookie down to flatten slightly, wearing gloves if desired for shaping edges.
  12. Let cookies rest undisturbed for 1 hour to begin setting.
  13. After 1 hour, carefully flip each cookie with a gloved hand to allow the bottom side to set as well.
  14. Let cookies rest for another hour after flipping.
  15. Once fully set, press a whole pecan half onto the top of each cookie as decoration (optional).

Notes

Rolled oats provide a classic chewy texture; quick oats yield softer cookies., Certified gluten-free oats can be used for gluten-free baking., Pecans can be substituted with walnuts, almonds, or nut mixes; for nut allergies, use sunflower seeds or dried fruit., Use pure maple syrup for best flavor; darker grades give richer taste., The candy thermometer is essential for reaching 240°F (115°C) to ensure proper setting., Quick stirring when mixing syrup and oats is critical to avoid clumps and wet spots., Press cookies gently; pressing too hard produces dense cookies instead of light, chewy ones., Patience is important; do not eat cookies before they are fully set., Leftover mixture can be pressed into a greased pan and chilled to make a no-bake granola bar., For vegan/dairy-free, substitute butter with refined coconut oil or vegan butter (may affect texture)., Optional mix-ins can be added up to 1/2 cup (chocolate chips, dried fruit, seeds)., Spices such as cinnamon or pumpkin pie spice can be added to enhance flavor., Cookies can be stored in airtight containers at room temperature for 2 days or refrigerated up to 1 week; freeze for up to 3 months.

Nutrition

Find it online: https://gingerbaking.com/easy-no-bake-maple-pecan-cookies/