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- 1 cup rolled oats - 1 cup almond butter (or your favorite nut butter) - 1/2 cup honey or maple syrup - 1/2 cup unsweetened shredded coconut - 1/4 cup mini chocolate chips - 1/4 cup dried cranberries, roughly chopped - 1/4 cup chopped nuts (such as walnuts or pecans) - 1 teaspoon pure vanilla extract - 1/2 teaspoon ground cinnamon - A pinch of sea salt These ingredients create a tasty mix. The oats give it texture. Nut butter adds creaminess and protein. Honey or maple syrup acts as a sweetener and binder. Shredded coconut brings flavor and chewiness. Mini chocolate chips add fun and sweetness. Dried cranberries offer a fruity bite. Chopped nuts add crunch. Vanilla extract and cinnamon enhance the overall taste. The sea salt balances all the flavors. You can switch up the recipe to make it your own. Here are some ideas: - Use peanut butter or cashew butter instead of almond butter. - Swap honey for agave syrup for a vegan option. - Add dried fruits like raisins or apricots for more flavor. - Mix in seeds like chia or flax for added nutrition. - Try different types of chocolate, like white or dark. These options let you play with flavors and textures. Feel free to get creative! If you have dietary needs, here are some easy swaps: - For gluten-free, make sure to use certified gluten-free oats. - For nut-free, use sunflower seed butter instead of nut butter. - If you want a lower sugar option, use a sugar substitute like stevia. These substitutions help everyone enjoy the cookie medley. Just remember to adjust cooking times if needed. Enjoy making this festive treat! {{ingredient_image_2}} First, grab a big mixing bowl. Add 1 cup of rolled oats, 1 cup of almond butter, and 1/2 cup of honey or maple syrup. Use a sturdy spoon to stir these three ingredients together. Keep stirring until the mixture clumps together. Make sure everything is well mixed. This is the base for your cookie medley. Now it’s time to make it fun! Add 1/2 cup of unsweetened shredded coconut, 1/4 cup of mini chocolate chips, 1/4 cup of chopped dried cranberries, and 1/4 cup of chopped nuts. Don't forget to drizzle in 1 teaspoon of pure vanilla extract, sprinkle in 1/2 teaspoon of ground cinnamon, and add a pinch of sea salt. Mix everything well. You want to see all the yummy bits spread out evenly. Next, prepare an 8x8-inch baking dish. Line it with parchment paper, leaving some paper hanging over the edges. This will help you lift the cookies out later. Spoon the cookie mixture into your dish. Use a spatula or your hands to press it down firmly. Make it nice and compact. Cover the dish with plastic wrap or a lid. Place it in the fridge for at least 2 hours. This helps the cookies set up. After chilling, lift the cookie medley out using the parchment paper. Cut it into squares or bars. For a festive touch, drizzle some melted dark chocolate over the top before serving! To make your no-bake cookies stick, use the right amount of nut butter. I recommend one cup of almond butter or your favorite nut butter. Honey or maple syrup also helps bind the mix. Use half a cup for best results. Be sure to mix these ingredients well. This ensures everything combines evenly and holds together. Texture is key for no-bake cookies. You want them chewy but firm. Start with one cup of rolled oats for a great base. Adding shredded coconut gives a nice chewiness, too. For a bit of crunch, include chopped nuts. I like walnuts or pecans. Mix everything until it feels sticky. If it’s too crumbly, add a little more nut butter. Presentation makes a big difference. After cutting your cookie medley into squares, place them on a pretty platter. For a festive touch, sprinkle some powdered sugar on top. You can also add extra dried cranberries for color. Drizzling melted dark chocolate over the squares adds a tasty flair. Enjoy your beautiful holiday treat! Pro Tips Use Different Nut Butters: Experiment with various nut butters like cashew or peanut for unique flavors. Customize Your Mix-ins: Feel free to swap in your favorite dried fruits, seeds, or spices to match your taste preferences. Storage Tips: Keep the cookie squares in an airtight container in the refrigerator for up to a week for optimal freshness. Chocolate Drizzle Variations: Try white chocolate or flavored chocolate for an exciting twist on the traditional dark chocolate drizzle. {{image_4}} You can change the flavors of your no-bake Christmas cookie medley. Add pumpkin spice for fall vibes or peppermint extract for a winter twist. Use dried fruits like apricots or figs for a unique taste. You can even try adding orange zest for a citrusy kick. These small changes make your cookies feel festive and fresh. Want a vegan version? Swap honey for maple syrup. Use a nut butter that is vegan-friendly, like almond or cashew butter. For gluten-free cookies, make sure your oats are labeled gluten-free. You can enjoy these treats without worry, making them great for everyone at your holiday table. Get creative with add-ins! Try adding chia seeds or flaxseeds for extra nutrition. You can also mix in dark chocolate chunks or white chocolate chips for a sweet surprise. For toppings, consider melting white chocolate or drizzling caramel over your squares. These fun ideas can make your no-bake cookies more exciting and delicious! To store your no-bake cookies, place them in an airtight container. You can layer the squares with parchment paper to prevent sticking. Keep them in the fridge for the best taste and texture. They will stay fresh and firm this way. If you want to save some for later, freezing works great. Wrap each cookie square in plastic wrap. Place them in a freezer-safe bag or container. They can last for up to three months in the freezer. Just thaw them in the fridge before you enjoy them. These no-bake cookies are perfect for sharing and gifting. In the fridge, they last about a week. If you have any left after a week, check for any signs of spoilage. If stored properly, they maintain their taste and texture for quite some time. Yes, you can use different nut butters. Almond butter is great, but peanut butter works well too. Cashew butter adds a nice flavor. Choose your favorite nut butter to make it your own. No-bake cookies last about one week in the fridge. Store them in an airtight container to keep them fresh. If you freeze them, they can last up to three months. You can use agave syrup or brown rice syrup instead of honey or maple syrup. These options add sweetness and keep the cookies moist. You can also try using date syrup for a unique flavor. Yes, you can make these cookies ahead of time. Prepare them a few days in advance and store them in the fridge. They taste great after chilling, so they are perfect for holiday planning. This blog post covered how to make no-bake cookies with ease. You learned about key ingredients, step-by-step mixing, and tips for great texture and looks. We also explored fun variations for all diets and how to store your cookies. No-bake cookies are simple and fun to make. You can personalize them in many ways. Enjoy sharing your cookie medley with friends and family for smiles and satisfied taste buds!

No-Bake Christmas Cookie Medley

A delightful and easy no-bake cookie medley perfect for the holiday season.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 2 hours 15 minutes
Course Dessert
Cuisine American
Servings 16
Calories 150 kcal

Ingredients
  

  • 1 cup rolled oats
  • 1 cup almond butter (or your favorite nut butter)
  • 1/2 cup honey or maple syrup
  • 1/2 cup unsweetened shredded coconut
  • 1/4 cup mini chocolate chips
  • 1/4 cup dried cranberries, roughly chopped
  • 1/4 cup chopped nuts (such as walnuts or pecans)
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon ground cinnamon
  • a pinch sea salt

Instructions
 

  • In a spacious mixing bowl, combine the rolled oats, almond butter, and honey (or maple syrup). Stir these ingredients vigorously until they blend together fully, and you notice the mixture starting to clump.
  • Next, add the shredded coconut, mini chocolate chips, chopped cranberries, and chopped nuts to the mixture. Drizzle in the vanilla extract, sprinkle in the cinnamon, and add a pinch of sea salt. Mix everything thoroughly to ensure an even distribution of all ingredients.
  • Prepare an 8x8-inch baking dish by lining it with parchment paper, ensuring that there’s some overhang on the edges for easy removal later.
  • Spoon the cookie mixture into the lined baking dish. Using a spatula or your hands, firmly press the mixture down to pack it evenly. Make sure it’s compact to help it hold together once set.
  • Cover the baking dish with plastic wrap or a lid, and refrigerate the mixture for a minimum of 2 hours, allowing it to firm up nicely.
  • After chilling, carefully lift the cookie medley out of the dish using the parchment paper overhang. Transfer it to a cutting board and slice it into squares or bars, based on your preference.
  • For an additional festive flair, melt some dark chocolate and drizzle it over the top of the squares before serving.

Notes

For an additional festive flair, drizzle melted dark chocolate over the top before serving.
Keyword Christmas, cookies, dessert, holiday, no-bake