Best Maple Cookie Recipe
Looking for a treat that’s as easy to make as it is delicious? This Best Maple Cookie Recipe is here to impress! Made with just four simple ingredients—old-fashioned oats, maple syrup, unsalted butter, and pecans—they come together effortlessly and offer rich, maple-infused goodness in every bite.
Whether you’re a seasoned baker or just starting out, this recipe is foolproof and perfect for satisfying your sweet tooth. Give our other Cookie Recipes a try as well!

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Maple Oatmeal Cookie Ingredients:
- 4 Cups Old Fashioned Oats
- 2 ½ Cups Maple Syrup
- 1 Stick Unsalted Butter (½ cup)
- 1 Cup Finely Chopped Pecans

How to Make the Best Maple Cookie Recipe
Making these maple cookies is a breeze, but the key to success lies in precise preparation. Here’s how you can whip up this delightful recipe step by step:
- Start by combining oats and finely chopped pecans in a large mixing bowl. Toss them well and set aside.
- Slice the butter and melt it with the maple syrup over medium-high heat in a saucepan. Stir continuously until the mixture reaches 240°F (you’ll need a candy thermometer for this essential step).
- Immediately pour the hot syrup mix over the oat and pecan mixture, stirring quickly to ensure even coating.
- Using a cookie scoop, drop portions of the batter onto parchment paper. Flatten and shape them for that picture-perfect finish.
- Allow the cookies to sit for an hour, then flip them and leave them for another hour. That’s it—top with a pecan if you’d like, and your cookies are ready to enjoy!
These cookies have a chewy texture with nutty, maple-rich flavors that keep you coming back for more.





Storing Your Maple Cookies
Maple cookies have excellent shelf life, making them great for prepping ahead. Once your cookies have cooled and set, store them in an airtight container at room temperature to maintain their texture and flavor. They’ll stay fresh for up to 5 days.
Pro tip: Add a sheet of parchment paper between stacked cookies to prevent sticking. While the cookies don’t require refrigeration, you can store them in the fridge if you prefer a firmer texture.
Cookies Made with Oatmeal:
- Low Fat Oatmeal Cookies with Applesauce
- Chocolate Chip Oatmeal Cookies
- Applesauce Peanut Butter Oatmeal Cookies
Freezing Maple Cookies
Want to enjoy these cookies later? Freezing them is easy and ensures you always have a delicious treat on hand. Here’s how to freeze them properly:
- Allow the cookies to fully cool and set.
- Place them in a single layer on a baking sheet lined with wax paper and freeze until firm (usually 1-2 hours).
- Transfer the frozen cookies into a freezer-safe bag or container. Don’t forget to label it with the date!
When you’re ready to enjoy, thaw the cookies at room temperature for about an hour. They’ll taste just as fantastic as the day you made them! Frozen maple cookies can last up to 3 months.

Fun Variations to Try
These maple cookies are delicious on their own, but you can easily add your own twist to them. Here are some creative variations to elevate this classic recipe:
- Chocolate Drizzle: After the cookies cool, drizzle with melted dark or milk chocolate for an indulgent treat.
- Maple Cream Filling: Transform your cookies into sandwich cookies by adding a filling made of cream cheese, maple syrup, and vanilla.
- Maple Glaze: Skip the pecan topping and drizzle a glossy glaze made from powdered sugar, maple syrup, and milk.
- Maple Bacon Cookies: Finely chop crispy bacon to add a savory kick to your cookie dough.
- Maple Walnut Version: Swap pecans for walnuts for a nuttier, more earthy flavor.
Each variation offers something unique while keeping that signature maple flavor front and center.
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Tips and Tricks for Best Maple Cookie Recipe
Even with a simple recipe, a few extra tips can make all the difference:
- Watch Your Temperature: Reaching exactly 240°F is crucial for the syrup mixture. Use a candy thermometer for precision. If you don’t cook it enough, the cookies won’t set; overcook it, and the syrup will harden too quickly.
- Use Nonstick Spray: Use a nonstick spray on your cookie scoop and anything you use to flatten the cookies. This prevents sticking and ensures perfectly shaped cookies.
- Shape Quickly: Once the syrup is poured in, it sets fast! Have a cookie scoop and a greased, flat-bottomed tool ready to shape the cookies immediately.
- Fresh Ingredients: Use fresh, high-quality maple syrup for the best flavor, as this is the star ingredient!
- Presentation Matters: Top each cookie with a pecan (or drizzle) for a polished and professional look.
Wrap Up
These maple cookies are everything you’d want in a treat—easy to make, beautifully flavored, and endlessly versatile. From their chewy oat texture to the rich maple sweetness, they’re perfect for any occasion. Whether you’re looking for a quick snack, a holiday treat, or a dessert to impress, this recipe has you covered.
Try out the recipe today and share your creations with us! And don’t forget to experiment with the fun variations to make them uniquely your own. Happy baking! 🍁

Best Maple Cookie Recipe
Mix up your usual cookie recipe and toss together some of these decadent Maple Pecan No Bake Cookies. With only 4 ingredients, this treat is easy and quick, but will definitely become a new favorite. Sweet syrup and savory butter combine to make one addicting, oat-filled dessert.
Ingredients
- 4 Cups Old Fashioned Oats
- 2 ½ Cups Maple Syrup
- 1 Stick Unsalted Butter (½ cup)
- 1 Cup Finely Chopped Pecans
Instructions
- Prepare your parchment paper. I usually just line my table with it as it’s just easier, but you can do whatever works for you.
- Place the oatmeal and chopped pecans in a large mixing bowl and toss until fully combined. Set aside.
- Slice the butter into portions of 2 tablespoons each.
- Place the sliced butter, and syrup in a medium saucepan.
- Cook on medium-high heat over the stove, constantly stirring until the mixture reaches 240 degrees fahrenheit on a candy thermometer (this takes about 10 minutes). This step is the most important as the cookies will not be successful without the correct temperature being reached.
- As soon as the syrup mixture comes to temperature, pour it over the oat mixture you set aside.
- Quickly stir extremely well so that the syrup mixture is evenly distributed and not settling into any pockets or on the bottom.
- Using a 1.9-inch cookie scoop (or smaller if you prefer), scoop out about 2 dozen cookies onto the parchment paper.
- Immediately spray a flat, round bottomed measuring cup or other similarly sized item, with nonstick cooking spray and use it to flatten each one of the cookie stacks. I tend to use a gloved hand to shape the edges to be more uniform for a pretty presentation after flattening.
- Once you have finished flattening and shaping your cookies, leave them to sit for an hour. At the one hour mark, use a gloved hand to flip them. They will be slightly tacky still and that’s ok! Allow them to sit for another hour after being flipped.
- Top with a whole pecan, if desired, and enjoy!
Notes
- These cookies stay warm for a bit, so you have time to flatten and shape them, but I wouldn’t take my time still, I definitely still suggest working a little quicker.
- I used a ½ cup measuring cup when flattening them and it was perfect.
- Store on small squares of parchment paper or with sheets of parchment paper separating each layer. Airtight container in a dry, cool space for up to 4 days. If stored in the fridge or not eaten quickly enough, the syrup starts to break down and get sticky again.
- I used the more popular and cheaper syrup that you can get at just about any grocery store. I didn’t use real syrup and can’t say if it would work the same or not. So, use the fancy syrup at your own discretion.
- If 240 degrees is not reached when cooking the syrup, these cookies will not fully set up. They will be super sticky. Not 230 or even 235 - it has to be 240.
- You can also use rolled oats or steel cut oats in place of the old fashioned oats.
- Do not use salted butter. It doesn’t allow the cookies to set fully. Science is crazy like that. 🙂
- You can make these smaller. You most certainly don’t have to make them as big as I did. I wouldn’t go any bigger, but you should be able to go as small as you like without issue.
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Nutrition Information
Yield 24 Serving Size 1Amount Per Serving Calories 204Total Fat 8gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 5gCholesterol 10mgSodium 5mgCarbohydrates 32gFiber 2gSugar 21gProtein 2g
I am not a nutritionist. All nutrition values have been automatically generated. If you have questions, please have a professional look at the ingredients and help you with new values.