Skip to content
Photo of maple oatmeal cookies

Maple Krunch Oatmeal Cookies

Here’s a delicious sweet treat that’s perfect for back-to-school lunchboxes, family events or as a contribution to those events when you have to bring something to share. Key to these cookies are our organic Kassidy’s Krunchies, crunchy little nuggets of pure Vermont maple syrup that make these cookies stand out from the crowd.


  • Preheat oven to 375 degrees
  • Line a cookie sheet with parchment paper
  • Bring about 1½ cups of water to boil


  • ½ cup softened butter
  • ½- cup (just shy of ½ cup) coconut oil – melted
  • 1 cup brown sugar (Note: You can substitute 3/4 cup Vermont maple syrup)
  • ½ cup Kassidy’s Krunchies
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 ½ cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 3 cups old fashioned oatmeal
  • 1 cup raisins


In a large bowl, soften the butter and the coconut oil add to the brown sugar (or maple syrup). Mix well. Add eggs vanilla flour baking soda cinnamon. Mix well. Add oatmeal. Stir well.

Boil 1 ½ cups water – when it reaches the boiling stage drop in the raisins. Wait about 10 minutes until raisins are plump then strain and add raisins to the cookie batter. Add ¾ cup Kassidy’s Krunchies. Mix well.

Drop by tablespoon onto a cookie sheet covered with a sheet of parchment paper. 


  • 375 for about 13-15 min (this depends on your oven).

Note: If your batter looks too wet add a little more flour.

Additional notes

If you are swapping sugars,  it is a one-to-one rule 1 cup white or brown to 1 cup Vermont maple sugar.

If you are swapping sugars for Vermont maple syrup or honey, it’s 1 cup white or brown sugar to ¾ cup maple syrup or honey. You may need to decrease other liquids by 2 tablespoons or add additional flour.

Back To Top