Jar Cookie Mix
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Dry ingredients layered in a 1 litre jar for easy cookie baking. Flour altered to whole wheat and almond meal. Baking soda swapped with baking powder. Sugar replaced with coconut sugar. Chocolate chips changed to chopped dried cranberries. Rolled oats used instead of quick oats. Mix pressed firmly into four layers. Recipe adjusted for 25 cookies with baking time slightly increased. Labels suggest baking instructions. Gluten free adaptable.
Prep:
25 min
Cook:
15 min
Total:
40 min
Servings:
25 cookies
#dessert
#baking
#cookies
#gift idea
Granola jar but for biscuits. Layers of dry stuff packed tight. Measure to fit a litre pot. Twisted from usual white flour. Whole wheat and almond meal take spots. No usual sugar either; coconut sugar pressed in. Cranberries swapped for chocolate chunks — tart surprise lurking. Oats are old-fashioned rolled not rushed quick. Salt and bicarb changed to salt and powder. Press it down firm, no loose chaos. Label slapped with how-to bake. About 25 cookies come alive. Time tweaked five minutes here, five there. Mix jar, add wet bits, bake. Cookies born from jars, no mess, no fuss. Take gift, bake simple.
Ingredients
- 250 g (2 cups) whole wheat flour
- 5 ml (1 tsp) baking powder
- 1 ml (1/4 tsp) salt
- 170 g (3/4 cup) coconut sugar, packed
- 120 g (4 oz) dried cranberries, chopped
- 90 g (3/4 cup) rolled oats
- 50 g (1/2 cup) almond meal
About the ingredients
Whole wheat flour adds a robust texture, more fiber, and nuttiness, shifting from the original all-purpose flour. Almond meal replaced some flour to introduce a slight richness and tender crumb but also reduce gluten a touch. Swapping baking soda for baking powder means more lift and a slightly different crumb, but half teaspoon adjustments keep balance. Coconut sugar is less sweet than brown and lends caramel notes while holding the layering well when packed. Dried cranberries exchange for chocolate chunks, a tart-and-sweet switch adding chew and color contrast. Old-fashioned rolled oats bring chew and tooth over quick oats’ soft melting. Salt stays minimal, just a whisper to balance sweetness without overpowering layers.
Method
- Prepare a clean 1 litre jar for layering.
- Mix whole wheat flour, baking powder, salt, and almond meal in a bowl first.
- Pour a layer of this flour mixture into the jar as the base.
- Add coconut sugar next gently pressing it down to compact.
- Follow with chopped dried cranberries, evenly distributed.
- Finally, add rolled oats on top to finish four distinct layers.
- Seal the jar tightly.
- Attach label with baking instructions: Preheat oven to 175°C (350°F).
- Mix jar contents thoroughly with 100 g softened butter and 1 beaten egg.
- Form cookie dough, shape 25 biscuits.
- Bake 15-18 minutes until golden edges appear.
- Cool before serving.
Cooking tips
Start with dry blend off jar first ensuring even distribution, easier to control. The salt, baking powder, almond meal, and flour get whisked together. Layering dry is like stacking a cake - flour mix, then sugar, then cranberries, topped off with oats. Press sugar layer down to avoid shifting. Seal jaring tight so it travels safely. Label must cover baking: dump jar content into bowl, add softened butter and egg, stir till dough just forms. Shape spoonfuls onto sheet. Ovens vary but 15-18 minutes hits the mark for golden edges and slight chew center. Cool fully before storing or gifting. These stacks last weeks, dry and neat.
Chef's notes
- 💡 Layer ingredients tightly. Prevent shifting when storing. Flour, sugar, cranberries, oats. Each layer distinct. Press down firm with a spoon. Helps keep everything intact. No loose ingredients lead to uneven mixing.
- 💡 Label clearly. Mix instructions right on jar. Include oven temp, ingredient additions. Easy for anyone who bakes. They see jar, read label, know what to do. Prevents confusion. Simple guidance increases success.
- 💡 Use softened butter. Temperature matters here. Cold butter won't mix well. Make sure it's soft. Cream with jar contents before baking. This helps dough consistency, texture ends up tender.
- 💡 Oven times vary. Don't just set and forget. Check cookies after 15 minutes. Edges should golden, centers still soft. If not cooked, another 3 minutes. Rotate if needed for even baking.
- 💡 Cool cookies fully. Important for texture. Warm cookies break easily. Let them sit on cooling rack at least 10 minutes. When cool, store in airtight container. Keeps flavor fresh longer.
Common questions
Can I change the fruits in it?
Yes. Use different dried fruits. Like raisins or apricots. Just keep similar weight. Texture and flavor shifts.
What can I use instead of almond meal?
Try the ground oats. Or sunflower seed flour. Different but still good. Keeps similar texture.
Why is my mix too dry?
Maybe not enough butter. Or overmixed dough. Watch the moisture. Adjust butter if needed.
Can I freeze the cookie dough?
Yes, portion it then freeze. Wrap well to prevent freezer burn. Bake from frozen but add a few minutes. Enjoy later!
