These No Bake Chocolate Candy Canes were made by and for my 5 year-old son, Henry. If anyone has a child between the ages of 2 to 5 years old, you know how devastating it can be to receive a broken candy cane. A broken candy cane MUST taste different from a whole candy cane, right?

Heading out the door to see our favorite St. Louis tourist attraction, a neighborhood decked out in Christmas lights called, of course, Candy Cane Lane, I thought we should all have candy canes to enjoy on our ride over. Well, Henry and I must have unwrapped at least 10 candy canes only to find each and every one, broken. Crocodile tears {+ on the floor tantrums} over broken candy canes. And, for mom, anxiety building knowing the line of cars was growing, and therefore our wait. It’s just not fun waiting in the car with 3 boys, ever.

Anyway, we got back at those candy canes. He crushed them all for these No Bake Chocolate Candy Cane Cookies. And, I think it felt good. It’s a healthy-ish kind of cookie. Oats, chia seeds & chocolate – with some extra fun of candy canes for kids.

chocolate cookie with candy cane

Cheers to turning broken candy canes into candy cane cookies.

Check out our other favorite no bake holiday recipe: No Bake Chocolate, Pomegranate & Pistachio Squares

 

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chocolate cookie with candy cane

No Bake Chocolate Candy Cane Cookies


  • Author: Jennifer McDaniel

Ingredients

Scale
  • 8 T. extra virgin coconut oil
  • ¼ c. unsweetened cocoa powder
  • c. milk (I used 2% milk, but whole milk would probably work even better)
  • 1 c. dark chocolate chips
  • ¼ t. peppermint extract
  • 3 c. quick oats (or regular oats slightly chopped with your food processor)
  • 2 T. chia seeds
  • Crushed candy canes

Instructions

  1. In a medium saucepan combine coconut oil, cocoa powder, milk, and chocolate chips.
  2. Stir constantly until chocolate chips are melted and mixture begins to boil. Allow mixture to boil for 90 seconds.
  3. Remove from heat and add peppermint extract.
  4. Fold in oats and chia seeds until completely coated and drop by rounded spoonfuls onto a piece of wax paper. Sprinkle immediately with crushed candy canes. Place in the fridge and allow to set for at least 1 hour.
  5. Store in fridge in an airtight container.

Jennifer McDaniel

Jennifer McDaniel is a Registered Dietitian, Media Spokesperson, and co-author of Prevention's Mediterranean Table Cookbook. She and her team of Registered Dietitians aim to help their clients go further, make change last, and unlock their potential. She lives in St. Louis, MO with her husband, and three young sons. If you are interested in working with Jennifer, please visit our contact page.