Chocolatey Christmas Cookies


So today I baked, or rather watched my family bake, cookies. I am not a baker at all, I actually hate being in the kitchen, but we did make some simple recipes that don’t require much effort or time. (You could say I was the official taste tester.) Two out of three cookies we made are gluten and nut free! We made the classic chocolate chip, no-bakes, and magic cookie bars. These are my all time favorite Christmas cookies so I thought it’d be best share them with you.

Here’s what you’ll need for each cookie:

Magic Cookie Bars:

  • 1/2 cup margarine or butter
  • 1 1/12 cups of oatmeal
  • 1 can (14 oz) sweetened condensed milk (not evaporated)
  • 1 cup semisweet chocolate chips
  • 1 1/2 cup of flaked coconut
  • 1 cup of crush heath bar topping (you can find this in the baking isle)

Preheat oven to 350 degrees (325 for glass dish.) In a 13 X 9 baking dish, melt margarine in oven. Sprinkle oats over margarine to create a crust-like layer and pour sweetened condensed milk evenly over oats. Sprinkle with chocolate chips, then coconut and heath toppings (we added extra chocolate chips on top). Press down firmly. Bake 25 to 30 minutes, or until lightly browned. Chill and cut into bars.


  • 1/2 cup cocoa
  • 1 1/2 cup sugar
  • 1/2 cup butter
  • 1/2 cup milk
  • 3 cups oatmeal
  • 1 tsp vanilla

Combine cocoa, sugar, butter and milk in sauce pan over medium heat. Bring to boil, then cook for two minutes. Stirring constantly making sure the mixture doesn’t burn. Remove from heat, add in vanilla. Lastly stir in oats. It’s best to stir in the oats slowly because it does get tough to stir. Let the mixture cool and then roll into cookies.

Chocolate Chip cookies:

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 cups of semi sweet chocolate chips (12-oz. pkg.)

Preheat oven to 375 degrees F. Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixing bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips. Drop by rounded tablespoon onto ungreased baking sheets. Bake for 9 to 11 minutes or until golden brown.

My sister and I have grown up with many allergies. Eggs, wheat, and nuts. So my amazing Mamaw always made our sweets leaving those ingredients out. My sister eventually grew out of her egg and wheat allergy, however she is still severely allergic to nuts. My mother actually is now allergic to wheat, so the recipes still serve their purpose. Now, I love peanut butter a healthy amount. I will honestly eat peanut butter with pretty much anything. But I love love love my no-bakes without peanut butter. They are SO much better without. If you’ve never tried them without, then I really suggest trying it this year. The magic cookie bars are really similar to seven layer cookies but of course we’ve switched out a few things to make them gluten, nut and egg free. If you have anyone in your family with allergies these two are perfect and quite simply to try. Now the chocolate chip cookies are obviously  not wheat or egg free but I mean, hey they’re classics.

Happy Holidays and enjoy!


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