Golden Syrup Cookies (3 Ways!)

This article may contain affiliate links. See our disclosure link for more information.

Today I’ve got these super easy and super delicious Golden Syrup Cookies for you. Even better, I show you tasty 3 variations!

Since British Golden Syrup is one of the most popular recipes on the IDB (right up there with German “Bee Sting” Cake and German Cheesecake), I’ve been testing out recipes that use this popular buttery caramel flavored syrup.

If you’re looking for a flavorful cookie that doesn’t have eggs in them, this is the recipe for you. You don’t even need a mixer to make these cookies. And they’re quick and easy to make – in about 20 minutes you can enjoy these tender, flavorful cookies fresh out of the oven.

You’ll love them! 

Cookie Variation #1 – Original Golden Syrup

I love the color of these cookies! The oats pair so well with the golden syrup. The inside of the cookie is soft and moist and the edges are nice and crispy. These cookies taste great with a hot cup of tea. 

Cookie Variation #2: Golden Syrup with Chocolate Chips

Everything is better with chocolate, right? Chocolate chips take these cookies up a very delicious notch. 

Cookie Variation #3 – Golden Syrup with Chocolate Chips and Pecans  

This is my favorite variation! The combo of golden syrup, oats, chocolate, and pecans are to die for, both in texture and flavor.  

Why are These Cookies so Great?

  • They take less than 10 minutes to make the cookie dough and only 8-10 minutes to bake. You can have fresh-out-of-the-oven cookies in less than 20 minutes. 
  • You don’t need a mixer! A wooden spoon works great.
  • There are no eggs, so they’re great cookies for people who don’t like or can’t eat eggs.
  • You can buy golden syrup or make it at home for pennies.
  • The oats make them a bit healthier and create a nice chewy texture and flavor. 
  • You can get creative with your add-ins. I loved the chocolate chip and pecan variation but I think dried cranberries and white chocolate chips or butterscotch chips and almonds could be good, too.
  • While delicious straight out of the oven, these cookies taste even better after they’ve cooled.
  • They keep well in an airtight container in the fridge or freezer. 

What’s Golden Syrup?

Golden syrup is a buttery caramel-flavored syrup made from sugar, water, and slice of lemon. It’s so good! I always have a jar of homemade golden syrup in my cupboard for baking and for drizzling over waffles, yogurt, ice cream…pretty much anything.

Golden syrup is the key to this recipe because it gives the cookies a lovely flavor. You can buy Lyle’s Golden Syrup or you can make it at home (click here to get my easy step-by-step recipe). 

A Note About Oats  

Instant oats or rolled oats?

When I was testing this recipe I made some batches with instant oats and some with rolled oats. I assumed I’d prefer the cookies with rolled oats but to my surprise both my husband and I liked the texture of the cookies with instant oats much better!

So, I recommend using instant oats in this recipe. That said, you can use rolled oats if you prefer, just be aware that the texture may vary.

Cookies + Ice Cream = OMG!

One more thing…I had a few golden syrup cookies and couple scoops of vanilla ice cream leftover a few days ago. So I made an ice cream sandwich and omg, it was delicious! I highly recommend this combo.

I’m not usually a huge fan of vanilla ice cream but the buttery caramel flavor of the golden syrup paired so well with the vanilla ice cream.

Tip: prepare and freeze the ice cream sandwiches a few hours before you want to serve them so the ice cream has time to harden. They’re much easier to eat that way. 

How to Make Golden Syrup Cookies – 3 Ways

If you’re looking for an easy cookie recipe that’s sure to be big hit, try these Golden Syrup Cookies! Scroll down to see the how-to video. 

Note – you do need golden syrup to make these cookies. You can buy golden syrup or make it at home. If you make golden syrup at home, make it a day before you plan to make cookies so it has enough time to cool. 

Preheat your oven to 325F / 160C. 

The first step is to whisk together the flour, baking soda, baking powder, and salt in a medium sized bowl. 

Then heat butter, sugar, and golden syrup over medium heat until sugar is dissolved. This only takes a few minutes. Be sure to stir it a few times to ensure the sugar dissolves. 

Pour the melted butter into the flour and stir with a wooden spoon until well combined.  

Add the instant oats and stir again until well combined. The cookie dough will be soft.

Cookie Variation #1: Golden Syrup Cookies

If you want to make the traditional golden syrup cookies, use a cookie scoop or roll the cookie dough into balls, place on a prepared cookie sheet (this Silpat baking mat always gives me great results) and bake for about 8 minutes or until the edges are golden brown. 

Take the cookies out of the oven when the edges are brown. Let them rest on the baking tray for a minute or two so they firm up a bit, then transfer to a wire rack to cool. 

Cookie Variation #2: Golden Syrup with Chocolate Chips

Once you’ve got your basic golden syrup cookie dough prepared, add chocolate chips, stir, and then follow the baking directions above. 

Cookie Variation #3: Golden Syrup with Chocolate Chips and Pecans

Add chocolate chips and pecans to the basic golden syrup cookie dough, stir, and then follow the baking directions above. 

Should I Chill the Dough Before Baking? 

If you’d like, you can chill the dough for 15-30 minutes before baking. I made several batches of these cookies and tried both chilling and not chilling the dough. To be honest, I didn’t see much difference between the cookies that had been chilled and those that hadn’t. That said, it was a little easier to roll the chilled dough than it was to roll the room temperature dough. 

TIP: If you want to make all three cookie variations from one batch of dough, and you also want to chill the dough, I highly recommend dividing the dough into three bowls and mixing in the chocolate chips and pecans before chilling the cookie dough. I found it much easier to mix the chocolate and nuts into the cookie dough while it was at room temperature. 

Yield: 24 cookies

Golden Syrup Cookies (3 Ways)

Golden Syrup Cookies (3 Ways)

Tender cookies with oats and a light buttery caramel golden syrup flavor. Take these cookies up a notch by adding chocolate chips and pecans!

Prep Time 10 minutes
Cook Time 12 minutes 8 seconds
Total Time 22 minutes 8 seconds


  • ¾ cup [125 grams] flour
  • 1 ½ tsp baking soda
  • 1 ½ tsp baking powder
  • 1/4 tsp salt
  • 7 TBSP [100 grams] unsalted butter
  • 1/4 cup [60 grams] sugar
  • 3 TBSP golden syrup
  • ½ tsp vanilla extract
  • 1 cup [100 grams] quick cook oats
  • Optional:
  • 1/2 cup [90 grams] chocolate chips
  • 1/4 cup [30 grams] chopped pecans


  1. Preheat oven to 325F / 160C.
  2. Mix together flour, baking soda, baking powder, and salt in a mixing bowl. Set aside.
  3. Melt butter, sugar, and golden syrup together in saucepan over low heat.
  4. When sugar has dissolved, take off heat and add vanilla extract. Then add to flour and mix with a wooden spoon.
  5. Add the oats and stir well.
  6. Add chocolate chips and/or pecans if desired and stir to combine.
  7. Roll dough into 24 balls (or use a cookie scoop). Chill in the fridge for 20-30 minutes.
  8. Bake for about 8-10 minutes. Take cookies out of the oven when the edges have browned.
  9. Cool on a wire rack. Store in an airtight container in the fridge or freezer.


I tried this recipe with both quick cook and regular rolled oats and preferred the texture of the cookies with the quick cook oats. That said, you can use either in this recipe.

Like this Recipe? Share it!

Similar Posts


    1. I just made these and they’re okay, but I had to make a *lot* of changes: the “dough” was a very runny batter, and I had to add probably twice as much flour again (so nearly 3x what was stated). That left not enough oats, so there was probably half as much again of those. And the cooking time was much longer,

      1. Hi Kate! After seeing your comment I remade these cookies just now to test the recipe. While the cookie dough is a bit on the softer side before adding the oats, I didn’t need any more than the 3/4 cup flour. Once I added the oats, they were cookie dough consistency. I’m not sure why your batch needed so much extra flour! The dough does look soft initially but once you add the oats it firms up. Re: cooking time – if your cookies were at all thicker they’d likely need extra baking time but I’d also check that your oven isn’t baking at a lower temp than what you set it at. My old oven did that and I always had to bump up the heat a bit.

  1. Thanks for the recipe! I followed it closely and it worked well for me. Everyone who had them loved them :).

Leave a Reply

Your email address will not be published. Required fields are marked *