Christmas is just around the corner, so if you haven’t bought presents yet, you might not have to… These jars make the perfect last minute, homemade gift for the baker in your life. Plus, they’re on the healthier side, so they’ll know you love them a ton.
Baking is a tradition in my family around the holidays. You name it, we bake it. From cookies to casseroles, it’s in our oven. That’s why whenever I’d get some kind of baking mix as a gift, it was extra exciting.
I know it’s tempting to make baking mixes with white sugar and white flour because it’s cheaper, but using wholesome ingredients is so much better. These mixes include: chocolate chip walnut cookies, dark chocolate peppermint cookies, vegan chocolate fudge brownies and peanut butter chocolate chip waffles.
If you follow me on Instagram, you probably know that I’ve been hosting a giveaway. I paired up with Bob’s Red Mill and decided to give away 4 of these baking mixes to 2 lucky winners. It’s been super fun, but I can’t wait to announce the winner!
This is the first giveaway I’ve done, so I was a bit unsure at first how to go about it. Thankfully, the wonderful people at Bob’s Red Mill helped me through it and gave great advice. I see a lot more giveaways in my future.
These jars are:
Easy to make
The perfect holiday gift
Full of love
Mason Jar Baking Mixes for the Holidays
Author: Ella Smith
Recipe type: Desserts
Serves: 1 jar of each
These easy to make, love-filled baking mixes make the perfect holiday gift for someone special in your life!
Ingredients
- Chocolate Chip Walnut Cookies
- 1 quart mason jar
- 1 and ¾ cup Bob's Red Mill stone ground whole wheat flour
- ¾ teaspoon baking soda
- ¾ teaspoon salt
- ¾ cup coconut sugar
- 1 and ¼ cup chocolate chips
- ¾ cup (or enough to fill the top) walnuts
- Dark Chocolate Peppermint Cookies
- 1 quart mason jar
- 2 cups Bob's Red Mill oat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup coconut sugar
- ½ cup unsweetened cocoa powder
- ½ cup chopped dark chocolate
- 55g (or enough to fill the top) crushed candy canes
- Vegan Chocolate Fudge Brownies
- 1 quart mason jar
- 2 cups Bob's Red Mill whole wheat pastry flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 and ½ cup coconut sugar
- 1 cup unsweetened cocoa powder
- ¼ cup (or enough to fill the top) chocolate chips
- Peanut Butter Chocolate Chip Waffles
- 1 quart mason jar
- 1 and ½ cup Bob's Red Mill stone ground whole wheat flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup PB2 powder
- 1 - 1 and ½ cup chocolate chips
- additional add-ins: nuts, nut butter packets, raisins, etc. (optional, or just add more chocolate chips)
Instructions
CHOCOLATE CHIP WALNUT COOKIES: In a medium bowl, combine flour, baking soda and salt. Funnel into mason jar and pack with hand (if it easily fits) or the back of a large spoon. Level it so that it's completely flat. Add coconut sugar and pack the same way. Add chocolate chips. Add walnuts up to the very top. (Leave no room at the top.)- Write this on instructions card (or print these): Additional ingredients: ⅔ cup coconut oil (softened), 3 Tablespoons plain Greek yogurt, 1 egg, ¾ teaspoon vanilla extract Instructions: 1. Preheat oven to 350 degrees F. and line a cookie sheet with parchment paper. 2. If your coconut oil is hard, soften it by microwaving a few seconds. 3. Pour chocolate chips and walnuts from top of jar into a medium bowl. 4. In a large mixing bowl, mix remaining dry ingredients. 5. Add coconut oil and Greek yogurt. Stir until combined. 6. In a medium bowl, whisk egg and vanilla. 7. Add to mixing bowl and stir until dough forms. 8. Add chocolate chips and walnuts and stir until evenly distributed throughout dough. 9. Scoop heaping 1 Tablespoon dough onto lined cookie sheet (2 inches separating them) 10. Slightly flatten each cookie with hands. 11. Bake until golden and firm (about 9-11 minutes) and cool on rack.
- DARK CHOCOLATE PEPPERMINT COOKIES: In a medium bowl, combine flour, baking powder and baking soda. Funnel into mason jar and pack with hand (if easily fits) or back of large spoon. Level it so that it's completely flat. Add coconut sugar and pack the same way. Add cocoa powder and pack the same way. Add chopped chocolate. Add crushed candy canes up to top. (Leave no room at top.) Close lid.
- Write this on instruction card (or print these): Additional Ingredients: ¾ cup unrefined coconut oil, softened (not melted), 1 large egg, 1 egg yolk, 2 Tablespoons hot water Instructions: 1. Preheat oven to 350 degrees F. and line a baking sheet with parchment paper. 2. In a large mixing bowl, whisk coconut oil with egg, egg yolk and water. Note: If you want to make chocolate glaze, reserve ½ the peppermint candies (at the top of the jar) in a small bowl and set aside. 3. Add contents of jar to bowl and stir until dough forms. 4. Scoop 2 Tablespoons dough on to baking sheet (at least 2 inches apart) and press down on tops to flatten a bit. 5. Bake 12-16 minutes, or until firm. 6. Cool on rack and repeat with remaining dough. To Make Glaze: Melt ½ cup chopped dark chocolate with 1 Tablespoon coconut oil in microwave. Cool 5-10 minutes, then drizzle on top of each cookie. Sprinkle saved peppermint on top.
- VEGAN CHOCOLATE FUDGE BROWNIES: In a medium bowl, combine flour, baking soda and salt. Funnel into mason jar and pack with hand (if easily fits) or back of large spoon. Level it so that it's completely flat. Add coconut sugar and pack the same way. Add cocoa powder and pack the same way. Add chocolate chips up to the top.
- Write this on instruction card (or print these): Additional Ingredients: ½ cup mashed ripe avocado, ½ cup coconut oil (melted), 1 + ½ cup hot water or almond milk, 1 teaspoon vanilla extract Instructions: 1. Preheat oven to 350 degrees F. and line a 9x13 brownie pan with parchment paper. Lightly grease pan and set aside. 2. In a large mixing bowl, combine contents of jar. 3. In another bowl, mash avocado. 4. In another bowl, melt coconut oil in microwave. 5. Add avocado and coconut oil to batter. Stir to combine. 6. Add water and vanilla. Stir until no clumps of avocado remain. 7. Pour into pan and bake 17-22 minutes. (The less you bake them, the fudgier they will be.) 8. Cool at least 20 minutes. Cut with a very sharp knife. NOTE: Store by covering pan tightly with tin foil. (should last about 3 days)
- PEANUT BUTTER CHOCOLATE CHIP WAFFLES: In a medium bowl, combine flour, baking powder, baking soda and salt. Funnel into mason jar and pack with hand (if it easily fits) or the back of a large spoon. Level it so that it's completely flat. Add coconut sugar and pack the same way. Add chocolate chips up to the very top. (Leave no room at top.)
- Write this on instructions card (or print these): Additional Ingredients: 2 large eggs, 1 ¾ cups milk of choice, ¼ cup creamy peanut butter, ¼ cup plain Greek yogurt Instructions: 1. Preheat waffle iron. 2. Pour chocolate chips from top of jar into medium bowl and set aside. (It works best to scoop out with a spoon.) 3. In a large mixing bowl, whisk eggs. Add milk, peanut butter and yogurt and whisk to combine. 4. Add remaining contents of jar and continue whisking until batter forms. 5. Spray waffle iron with olive oil or non-stick spray. 6. Stir in desired amount of chocolate chips to batter. (Reserve rest for serving) 7. Scoop heaping ½ cup batter into center of waffle iron. Cook according to your iron’s instructions until golden brown. 8. Serve with pure maple syrup, banana slices and remaining chocolate chips.
Notes
* You can print all 4 instruction cards (index card size) on Google Docs here.
