No-Bake Maple Pecan Cookies
Mix up your usual cookie routine with these decadent No Bake Maple Pecan Cookies. They’re rich, sweet, and have just the right amount of crunch from pecans. Best of all, you only need four ingredients to make them.
I first started making these on busy weekends when I wanted something sweet but didn’t want to turn on the oven. Now, they’ve become a go-to recipe whenever friends stop by unexpectedly.
If you’re in the mood for more easy desserts, you might also enjoy my S’mores Pretzel Rods, No Bake Bird’s Nest Cookies, or my Easy Pumpkin Oreos.
Why You’ll Love This Recipe
- No Oven Needed: Great for summer or when you want to keep things simple.
- Quick to Make: Just 10 minutes of cooking, plus resting time.
- Naturally Sweetened: Maple syrup gives these cookies their signature flavor.
- Crowd-Pleaser: Perfect for parties, gifts, or afternoon snacks.
- Easy to Customize: Switch up the nuts, add spices, or drizzle with chocolate.
Ingredients
- Old Fashioned Oats: These give the cookies structure and a hearty chew. They soak up the maple syrup mixture, creating a soft yet firm texture.
- Maple Syrup: Adds sweetness, flavor depth, and helps bind the cookies together. Its warm, caramel-like notes pair perfectly with pecans.
- Unsalted Butter: Adds richness and helps create a smooth, glossy coating over the oats.
- Pecans: Bring crunch and a nutty flavor that pairs beautifully with maple syrup.
Substitutions and Additions
- Rolled or Steel Cut Oats: Either works, though the texture will vary. Rolled oats give a softer cookie; steel-cut oats add more bite.
- Walnuts or Almonds: Swap pecans for other nuts if you prefer.
- Coconut Flakes: Add for a tropical twist.
- Add Dried Cranberries: Stir in ½ cup of dried cranberries along with the oats and pecans. They bring a chewy texture and a pop of tangy sweetness that works beautifully with the maple flavor.
- Cinnamon or Nutmeg: Stir in a pinch for extra warmth and spice.
Step by Step Instructions
Step 1: Prepare Your Work Area
Line a large surface, such as your kitchen table or countertop, with parchment paper. This makes cleanup easy and keeps the cookies from sticking.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, combine the oats and chopped pecans. Toss until evenly distributed, then set aside.
Step 3: Heat the Maple Syrup and Butter
Slice the butter into 2-tablespoon pieces. Add the butter and maple syrup to a medium saucepan. Place over medium-high heat and stir constantly until the mixture reaches 240°F on a candy thermometer (about 10 minutes). Hitting the correct temperature is essential for the cookies to set properly.
Step 4: Combine Wet and Dry Mixtures
Once the syrup mixture reaches 240°F, immediately pour it over the oat and pecan mixture. Stir quickly and thoroughly to coat every oat and nut before the syrup begins to set.
Step 5: Scoop and Shape
Using a 1.9-inch cookie scoop (or smaller, based on your preference), scoop mounds of the mixture onto the prepared parchment paper. Lightly spray a flat-bottomed measuring cup with nonstick cooking spray and press down on each mound to flatten. If needed, shape the edges with a gloved hand for a neat finish.
Step 6: Cool and Flip
Let the cookies sit for 1 hour, then flip them gently with a gloved hand. They may still feel slightly tacky – this is normal. Allow them to rest for another hour.
Step 7: Optional Garnish
Top each cookie with a whole pecan for extra crunch and a pretty presentation. Enjoy!
Tips and Notes
- Work Quickly: Once the hot syrup is mixed with the oats, it will start to set – so stir and scoop without delay.
- Check the Temperature: The syrup must reach exactly 240°F for the cookies to set. Too low, and they’ll stay sticky.
- Avoid Salted Butter: Salted butter interferes with the setting process – unsalted is best.
- Make Them Smaller: You can shape these into bite-sized cookies if you prefer, but avoid making them larger than the scoop size given.
Serving Suggestions
- Serve with Coffee or Tea: The nutty maple flavor pairs perfectly with a warm drink.
- Gift in a Tin: Layer cookies between parchment paper and package in a festive tin for the holidays.
- Add a Chocolate Drizzle: Once set, drizzle with melted dark chocolate for extra indulgence.
Storage and Reheating Instructions
- Room Temperature: Store in an airtight container for up to 4 days, separating layers with parchment paper.
- Avoid Refrigeration: Cold storage can cause the syrup to break down and become sticky again.
No Bake Maple Pecan Cookies
Ingredients
- 4 cups old fashioned oats
- 2 ½ cups maple syrup
- 1 stick unsalted butter ½ cup
- 1 cup Finely chopped pecans
Instructions
- Line a large surface, such as your kitchen table or countertop, with parchment paper. This makes cleanup easy and keeps the cookies from sticking.
- In a large mixing bowl, combine the oats and chopped pecans. Toss until evenly distributed, then set aside.
- Slice the butter into 2-tablespoon pieces. Add the butter and maple syrup to a medium saucepan.
- Place over medium-high heat and stir constantly until the mixture reaches 240°F on a candy thermometer (about 10 minutes). Hitting the correct temperature is essential for the cookies to set properly.
- Once the syrup mixture reaches 240°F, immediately pour it over the oat and pecan mixture. Stir quickly and thoroughly to coat every oat and nut before the syrup begins to set.
- Using a 1.9-inch cookie scoop (or smaller, based on your preference), scoop mounds of the mixture onto the prepared parchment paper.
- Lightly spray a flat-bottomed measuring cup with nonstick cooking spray and press down on each mound to flatten. If needed, shape the edges with a gloved hand for a neat finish.
- Let the cookies sit for 1 hour, then flip them gently with a gloved hand. They may still feel slightly tacky – this is normal. Allow them to rest for another hour.
- Optionally, top each cookie with a whole pecan for extra crunch and a pretty presentation. Enjoy!
