Due to a global shortage in the 2021 maple syrup crop, worldwide syrup prices have increased 25-30%. Because of this, we have been forced to temporarily raise our prices. We have tried to keep price increases to a minimum (usually less than 10%) and hope this situation is only temporary. Thank you for your understanding!

Peanut Butter No Bake Breakfast Cookies

Happy New Year from all of us here at Sterling Valley Maple. It is our hope that you experience a healthy, safe, and joyous upcoming year. It has to be better than 2020, right (famous last words)?


Speaking of a healthier new year, if you are anything like me, this was the holiday season for comfort food. I just didn’t bake SOME of my favorite holiday treats….I baked them all. In double batches. Then helped my grandma bake hers. In double batches. So, at this point, I am feeling most decidedly unhealthy. BUT, all of the leftover Christmas goodies are now safely packed away in the freezer and we are getting back to our normal, much healthier eating. In the spirit of sharing, here is a recipe I made this morning (a double batch, of course) to help us get on track with our food choices.

Peanut Butter No Bake Breakfast Cookies

Ingredients:

  • ¾ cup peanut butter
  • ½ cup rolled oats
  • 2 T. Sterling Valley Maple Amber or Robust syrup
  • 2 T. ground flax
  • 1 T. chia seeds
  • raisins
  • sliced almonds

Directions: 

  • Combine all ingredients, including the raisins and almonds, to taste (I go light on the raisins and heavy on the almonds, but if you like sweeter, go for more raisins). It should end up the consistency of cookie dough. If it’s too dry, add a little more syrup, too wet, add a little more oats or flax.
  • Roll into small balls with your hands, then flatten slightly into a “cookie shape.” Or, you could leave them as balls if that makes you happy. Put the cookies on a plate (I put wax paper or cling wrap on the plate first for easy clean-up) and let them firm up in the fridge for about an hour.
  • Remove the cookies from the plate and put in a storage container or bag. They last up to a month in the fridge or indefinitely in the freezer (which is why I always make a double batch).
Maple-Peanut Butter Cookies on a plate.

I hope you enjoy this recipe. It has all sorts of good-for-you things in it, as well as no artificial sweeteners. I’ve found that the maple syrup satisfies the munchies when you are craving something sweet, and all the other ingredients keep you full. Oh, and it’s kid approved!


All the best for a healthy and happy new year, 

Sterling Valley Maple Chef-In-Residence

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