No-Bake Chocolate Chai Cookies


I found this recipe on The Hungry Mum blog (her recipe is here).   I was intrigued by the Chai spice mixture and since I had all of the ingredients on hand, couldn’t wait to try the recipe.  My only changes were to cut the recipe in half to make a smaller amount, to add chopped nuts to a portion of the mixture and to use a slightly different way of forming them.  This is a  very simple cookie to make and a delicious little morsel.


  • Servings: 12 cookies
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  • 1-½ cups granulated sugar
  • 1/4 cup milk
  • 1/2 teaspoon vanilla extract
  • 1/4 cup butter
  • 1/4 cup cocoa
  • 1-½ tsp chai spice ( recipe below for homemade chai spice)*
  • 1-½ cups slow-cooking/old-fashioned oats
  • 1/4 cup coconut
  • ¼ cup chopped walnuts

Line a large baking sheet with parchment paper.

In a medium saucepan, place sugar, milk, vanilla and butter.

Heat over medium high heat, stirring constantly, until the mixture comes to a boil, then boil for 3 more minutes exactly, using a timer, stirring occasionally.

Remove from heat and mix in chai spice and oats.
Place half of batter in a separate small bowl.  In this bowl, mix in the coconut.

With buttered hands, form batter into six  balls and place on prepared baking sheet.

In the remaining batter, mix in chopped nuts and form into six balls – place on prepared baking sheet.


Place sheet in refrigerator to cool for at least one-half hour.

Makes 12 Chocolate Chai Coconut and Walnut Cookies.

*Chai Spice  (Please note:  This makes 3-¾ tsp. of spice mix.  Use only 1-½ tsp. in the above recipe.   Save the rest in a small closed container for another time.)
In a small bowl mix:

  • 1 tsp ground cardamom
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/2 tsp ground ginger
  • 1/4 tsp nutmeg
  • 1/4 tsp ground pepper
  • 1/4 tsp ground all spice 


Delicious No-Bake Eggnog Pie


At this time of year, we usually have some straggling leftovers and I wanted to make something for Sunday dinner that would use up two cups of dairy eggnog.  I remembered a pie I had made for Christmas in 1985 from an old 1978 Southern Sideboards cookbook.  I adapted it a bit, including leaving out an extra two cups of whipped cream – I felt we had indulged enough over the holidays.  It’s a good dessert with a crunchy graham cracker/almond crust and a smooth creamy filling.  Make the day before serving so the pie can chill at least 6 hours or overnight.



  • 1-1/2 cups graham cracker crumbs
  • ¼ cup granulated sugar
  • ¼ cup chopped almonds
  • 1 tsp ground cinnamon
  • ¼ cup butter, melted


  • 1 envelope unflavored gelatin
  • ¼ cup cold water
  • 1/3 cup granulated sugar
  • 2 Tblsp. cornstarch
  • 1/8 tsp salt
  • 2 cups dairy eggnog
  • 2 Tbsp. rum
  • 1 cup whipping cream, whipped
  • Freshly grated nutmeg for topping

Combine graham cracker crumbs, ¼ cup sugar, almonds, cinnamon and melted butter in a small bowl.


Press the mixture on the bottom and sides of a buttered 10-inch pie pan (deep).*  Set aside.

EP-in pan
In a cup, sprinkle gelatin over water to soften – set aside.  Mix 1/3 cup sugar, cornstarch and salt in top of double boiler.  Gradually stir in eggnog.  Cook over hot, not boiling water, stirring constantly until thickened.

EP-dbl boil

Remove from heat and stir in softened gelatin until dissolved.  Allow filling to cool …

…then fold in rum and whipped cream.

Pour mixture into the pie shell and sprinkle with nutmeg.  Cover and let chill in refrigerator for at least 6 hours or overnight.

*I had a 10-inch pie plate but apparently it wasn’t deep enough.  I poured the leftover filling into two custard cups, covered and chilled for a nice light dessert after the pie is gone.

6 servings 


This has nothing to do with eggnog pie but I couldn’t resist showing you this picture.  It’s not everyone who can look out the back door and see a St. Bernard dog in the snow.  Our neighbor’s dog is usually looking for a shady spot or barking to get back in the house, but today he was in his glory in all that beautiful snow.


No-Bake Club Cookie Squares

This recipe is adapted from one on Delightful Country Cookin’.   It’s easy to mix and heat in just one pan and requires no baking – just 30 minutes of chilling time.  The squares are delicious – crispy with a sweet, creamy peanut butter topping.


  • 24 Club crackers
  • 1/4 cup butter
  • 1/3 cup granulated sugar
  • 1/4 cup light brown sugar, packed
  • 1/2 cup graham cracker crumbs (3 graham strips)
  • 2 Tblsp. undiluted evaporated milk
  • 1/3 cup creamy peanut butter
  • ¼ cup milk chocolate chips (Ghirardelli)
  • 1/4 cup peanut butter chips

Butter an 8×8 inch pan

Line the bottom of a buttered 8x 8 inch baking pan with a single layer of 12 crackers; set aside.

Melt butter in a medium saucepan over medium-low heat; add sugars, graham cracker crumbs and milk.  Heat over medium-high heat until sugars dissolve, stirring often – about 1 minute.  Spread over mixture crackers in pan.  Arrange another single layer of 12 crackers on top; set aside.

In the same medium saucepan combine peanut butter, chocolate chips and peanut butter chips and heat over low heat until melted, stirring until smooth and creamy.  Spread over crackers and chill about 30 minutes until firm.

Cut into 16 squares to serve. 

Can be stored without refrigeration at temperatures under 75 degrees.