Chocolate Chip Cookies In A Jar
November 30, 2020
This time of year many of us are looking to gift some tasty homemade gifts for all those special people in our lives. This year a lot of people are looking to save some money, put some extra thought in and make it as environmentally friendly as possible.
These Chocolate Chip Cookies In A Jar certainly tick those boxes! Even better? This recipe is also vegan and gluten free so can easily be given to your vegan friends and to those who have sensitivities or allergies.
They're quick and easy to make and let the kids help!
Chocolate Chip Cookies In A Jar
Author: Joscelyn Abreu
Ingredients:
- ⅔ cup (90g) coconut sugar
- 2 cups (230g) finely ground almond flour
- 2 tablespoons (17.5g) arrowroot starch
- ½ teaspoon (3g) bi carb soda
- ¼ teaspoon (1.5g) of salt
- 1 cup (5–6 oz) chopped chocolate or chocolate chips (I use dark or semi-sweet chocolate)
- 2 tablespoons (30ml) melted coconut oil
or butter
- ¼ cup (60ml) water
Instructions:
- I used this ¾ L / 28.7 oz Weck Jar
and everything fit perfectly.
- Layer the jar as follows. I found it easier to make a funnel out of a large piece of parchment paper rolled up with a large opening at the top, like a cone.
- /3 cup (90g) coconut sugar at the bottom.
- Next layer is almond flour blended in a bowl with arrowroot starch, bi carb, and salt.
- The top layer is the chopped chocolate/chocolate chips.
- Ingredients should fit snug, so they don't shift around.
- Include a tag with the following info:
- Chocolate Chip Cookies
- –contents from jar
- –1/4 cup water
- –2 tablespoons melted coconut oil or butter
- Preheat oven to 180º. Mix together contents from jar, water, and melted oil/butter until blended.
- Drop by rounded tablespoon onto ungreased baking sheets. Press mounds of dough to slightly flatten. Bake for 8-10 minutes or until golden brown. Cool completely before handling. Makes about 1½ dozen cookies.
- Preheat oven to 190º. Line a baking sheet with parchment paper and set aside.
- Combine dry ingredients into a large mixing bowl—coconut sugar, almond flour, arrowroot, bi carb, salt, & chocolate. Stir in melted coconut oil and water and stir just until combined. If mixture is too dry, add another tablespoon or two of water, just until mixture holds together. Should be the consistency of thick cookie dough.
- Scoop cookies out by the heaping tablespoon (or ¼ cup for large cookies) onto the prepared baking sheet. Press mounds of dough to slightly flatten. Bake 8-10 minutes or just until cookies are golden brown. Remove and let cool fully before handling or they may break apart.
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