Classic no-bake cookies get an extra special twist in these Vermont Maple No-Bake Cookies. They're pure Vermont maple deliciousness!
I am a huge fan of maple syrup. Pure Vermont maple syrup, to be exact. As many of you already know, I grew up in Vermont. Since moving to North Carolina (eighteen years ago after finishing college), I still have Vermont maple syrup shipped to me from my favorite Vermont sugar shack. For me, there's just no substitute.
So when I had the opportunity to try Tonewood Maple's syrup, ...
I jumped at the chance. Tonewood Maple is a producer of premium pure Vermont maple products. And can I just tell you that I adore them already? Like totally major crush.
And here's why.
1. They're from Vermont and they make maple stuff. To me, that alone makes them crush-worthy.
2. They sent me a package with their awesome syrup. I looooooove to get packages! It's like getting a Christmas present in the mail. Even when you know what's in the box! (My husband doesn't understand how I can get so excited about this.)
3. The package arrived on my birthday. Aren't they so sweet to make sure it arrived on my special day? (I know, I know ... they had no idea it was my birthday ... but, a girl can pretend right?)
4. They're either clairvoyant, or read my blog. Because they sent me my favorite grade of maple syrup ... grade B, baby! I did a post about grade B maple syrup a while back. Grade B is where it's at. Oh, just take a look at that beautiful bottle of grade B.
5. They included a hand-written note in the package. I truly think hand-written notes are a lost art now a'-days. But they so bring a smile. I love getting hand-written notes in the mail. Thank you for my note, Dori!
I have lots of maple recipes, but I wanted to make something new with my Tonewood maple. So I popped on over to Dori's blog to take a look at the maple recipes she's shared.
I was intrigued with maple syrup no-bake cookies, so I gave them a try. The ones on Dori's blog use maple syrup as the sweetener, and include cocoa and peanut butter just like 'traditional' no-bake cookies. They were good. But I wanted to taste more maple, not cocoa and peanut butter.
So I set about creating my own version of Vermont Maple No-Bake Cookies. That taste maple. I will admit that this took me many more tries than I thought it would, but my hubby and I are very happy with the result.
I ran into a couple of challenges while figuring out this recipe.
The first challenge was to find a replacement for the peanut butter that would let the maple flavor shine through more fully. The solution? Almond butter. It lends the same nut butter-type base to the cookies without the overpowering peanut butter taste.
The second ... and major ... challenge was to get the consistency of the cookie mixture right. This was actually a bit tough to work out. Since almond butter isn't as creamy as peanut butter, it takes some milk to give a creamy cookie texture. But too much milk tones down the maple flavor too much. Not enough milk, and the cookies don't hold together.
After several tries with differing amounts of butter, maple syrup, milk, and cooking time, I finally found a combination that gave the texture and flavor I was looking for ... soft, creamy texture with a definite maple flavor.
I had so much fun playing with my Tonewood Maple sample to create these scrumptious cookies. They're pure Vermont maple deliciousness.
Thank you so much, Tonewood Maple!
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Vermont Maple No-Bake CookiesIngredients
Source: A Tracey creation
Source: A Tracey creation
- 1/4 c. unsalted butter
- 1/2 c. pure maple syrup (preferably Vermont grade B)
- 2 T. milk
- 1/2 tsp. vanilla extract
- pinch of salt
- 1/4 c. almond butter
- 3/4 c. old-fashioned oats
- Combine butter, maple syrup, and milk in a small saucepan. Bring to a boil over medium-high heat. Once at a full rolling boil, set timer and boil for a full 3 minutes, stirring constantly.
- Remove from heat and let cool for 2 minutes. Stir in vanilla extract, salt, almond butter and oats.
- Drop by spoonfuls onto wax paper and allow cookies to cool.
Makes 12 cookies.
- Boiling the maple syrup mixture for a full 3 minutes over medium-high heat is very important. The mixture will be kind of 'frothy' for a while during boiling ... don't worry. Just keep stirring!
- Getting the 'proper' consistency for the cookies can be tricky, due in part (I think) to differing consistencies of almond butters and to variations of the achieved thickness during the maple syrup boiling process. Adjust ingredient amounts, as needed:
- If your cookie mixture is too thick after stirring in the oats, add a teeny tiny bit of milk ... just 1 teaspoon at a time. The mixture goes from 'too dry' to 'too wet' pretty quickly when adding milk, so go slow. Also, while the milk adds a wonderful creaminess to the texture of the cookies, it seems to tone down the maple flavor ... so add sparingly.
- If your cookie mixture is too 'soupy' after stirring in the amount of oats called for in the recipe, stir in additional oats ... about 1/4 cup at a time ... until a 'drop-able' consistency is achieved. You may have to add anywhere from 1/4 cup to 1 cup more oats.
Please enjoy these other no-bake treats from The Kitchen is My Playground ...
Disclaimer: Tonewood Maple provided a product sample of their Pure Vermont Grade B Maple Syrup. Monetary compensation was not provided for the writing of this post. All expressed opinions are solely those of Tracey at The Kitchen is My Playground.
This post is linked with Weekend Potluck.