I love to bake. LOVE it.
It was a bit of a learning curve, but once I found my stride, I just took off like a shot. I try to get in as much of it as I can. Cake. Cookies. Bread. Pie. You name it, and I’ll probably at least want to try to bake it. Christmas is the best type of year for baking; there”s just SO much great stuff to choose from and I like to give you guys lots of variety for this series.
However, when I was putting together the compilation for this years Christmas recipes, I was hit with a sudden, jarring thought:
Baking isn’t for everyone.
Some people love to cook AND bake. I’m one of them.
But then, there are some people who love to cook, but hate to bake.
Then there are people who love to bake, but hate to cook.
And THEN, there are people who hate to bake AND cook. (Note: I don’t understand these people. Not judging. I just don’t get it.)
I know some people that don’t like baking may feel like they just have to be left out of the Christmas baking season.
You don’t have to feel like that anymore, cause this year, I didn’t forget about you. In fact, I’ve got the perfect recipe for you:
A completely no bake cookie that still tastes JUST as good as a homemade one.
On top of that, you’re really only going to a handful of easily accessible ingredients. 5 to be exact, all of which you can almost definitely find in a grocery store. See how easy I’ve made it for you?
Now you’ve got no excuse not to get into your holiday baking spirit.
This recipe calls for graham crackers, but I could also see animal crackers working just as well here. Also, I know that there are some people who are not too fond of white chocolate. I can’t see why you couldn’t sub in milk chocolate instead either. That’s the beauty of “no bake”; you can alter the recipe without screwing it up.
However, I do have to say that made as written, these cookies are pretty darn yummy. And easy. And festive.
Yummy, easy and festive = my kind of Christmas.
Speculoos Truffle Cookies
Recipe Courtesy of Food Network Magazine
- 1 sleeve graham crackers (9 crackers)
- 1 cup speculoos spread (I used Biscoff spread)
- 1 11 oz. bag white chocolate chips
- 1 tbsp. coconut oil or vegetable shortening
- Sprinkles for decoration
Line a baking sheet with parchment paper. Pulse the graham crackers in a food processor until finely ground but not powdery. Transfer 1/2 cup of the crumbs to a large bowl. Add the cookie butter to the remaining crumbs in the food processor and pulse, scraping down the side of the processor if needed, until combined and the mixture starts forming a ball. Add to the bowl with the graham cracker crumbs and mix until combined.
Roll tablespoonfulls of dough into 1-inch balls and arrange on the prepared baking sheet. Cover with plastic wrap and refrigerate until firm, at least 1 hour or overnight.
Combine the white chocolate chips and coconut oil in a large microwave-safe bowl. Microwave in 30-second intervals, stirring until smooth. One at a time, gently drop each cookie into the melted chocolate, turning to coat completely. Remove with a fork, allowing the excess chocolate to drip off, then return to the baking sheet. (If chocolate gets too thick, return to the microwave) Decorate with the sprinkles. Let set 30 minutes (I also chilled mine in the fridge for about an hour.)