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This cookie is for the maple lover. The robust flavor of dark maple syrup is evident in each chewy bite. Boiling Dark, Robust maple syrup with a bit of mellow miso and butter conjures a toffee flavor. Mix this 5 ingredient recipe for a simple, indulgent treat or add crushed pretzels and chopped nuts for a more textured crunch. However you create your no bake cookies, just be sure to finish them with a sprinkle of flaky sea salt for that salty-sweet balance!


24 Cookies

Prep time

2 minutes

Cook time

7 minutes


  • 2 cups Dark Robust Maple Syrup
  • 2 tablespoons mellow white miso
  • 1 stick unsalted butter
  • 3 1/2 cups quick cooking oats
  • 1/2 cup semi-sweet chocolate chips
  • Crushed pretzels (optional)
  • Chopped nuts (optional)
  • Flakey sea salt


  1. Whisk maple syrup and white miso together in a medium saucepan over medium-high heat. Add the unsalted butter and stir with a rubber spatula until the butter is melted. Bring the syrup to a boil, stirring to avoid boiling over and burning. Allow the syrup to simmer for 5-7 minutes, stirring occasionally.
  2. Remove the syrup from the heat and stir in the oatmeal followed by the chocolate. If desired, add a handful of crushed pretzels or chopped nuts for a crunchy addition. Stir together until the oats are covered.
  3. Line two baking sheets with silicone sheets or wax paper. Spoon the oat mixture into 24 mounds across the two baking sheets. Finish with a sprinkle of flakey sea salt.
  4. Leave at room temperature to set for about 1 1/2 hours, or in the fridge for the same amount of time. Store in an air tight container in the fridge.



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