Easy Chocolate Chip Cookie Jars
Apr 09, 2019 • Updated Feb 05, 2025
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These chocolate chip cookie jars are the ultimate answer for my fellow ooey gooey dessert lovers. They require minimal effort and are healthy-ish, vegan, gluten-free, and oil free while also being decadent, delicious, and made with good for you ingredients.
Table of Contents
Why You’ll Love This Chocolate Chip Cookie Mix
Is there anything better than a warm, gooey, chocolate chip cookie center? Please tell me you’re with me on this one! When it comes to cookies, a soft and chewy center is the way to go in my book. For the same reason, I’ve always loved cookie pies (in other words, just thick a$$ cookies with more room for chewiness). I’ve recreated a few chocolate chip cookie-esq recipes like this vegan chickpea blondies with chocolate chips and my chocolate chip bliss balls because vegans need that chocolatey goodness, too!
These cookie mix jars are similar to my delicious chocolate chip cookies recipe, but, modified for a gooey-er, richer result. Baked in a heat-safe glass jar (like a mason jar) or a mug, this dessert pairs excellently with a scoop of your favourite vegan vanilla ice cream and must be eaten with a spoon while warm! These cookie jars make great Christmas gifts, housewarming gifts, or baby shower favors – the gift recipient will thank you!
Ingredient Notes
- Oat flour: Creates a soft, chewy texture while keeping the cookies naturally gluten-free. Quinoa or buckwheat flour can work too if you’re out of oats.
- Almond flour or rice flour (or all oat flour): Adds tenderness and a slightly nutty flavour to your flour mixture. But you can stick to just oat flour for a nut-free option. You can also use all purpose flour if preferred.
- Creamy almond butter: Acts as a rich, plant-based binder while adding moisture. Cashew butter, tahini, or sunflower seed butter make great swaps.
- Maple syrup: Naturally sweetens the cookies and adds a subtle caramel-like taste – agave or date syrup can work just as well. If you prefer to use white sugar or granulated sugar you can.
- Flax egg (1 tbsp ground flax + 3 tbsp water): Replaces eggs to bind everything together—chia seeds can be used the same way if needed.
- Vanilla extract: Brings out sweetness and warmth, adding depth to the overall flavour. Almond or maple extract could add a fun twist.
- Vegan chocolate chips: Adds bursts of sweetness and texture. Cacao nibs, white chocolate chips sweetened with coconut sugar, or semi-sweet chocolate chips are perfect alternatives. I used the Pascha, Organic Chocolate Chips 100% Cacao Unsweetened.
- Baking soda: Helps the cookies rise slightly and creates a light texture.
- Pinch of salt: Enhances all of the flavours while also balancing the sweetness. Sea salt flakes sprinkled on top can add extra flair.
For exact ingredient amounts and instructions, see the full recipe and printable recipe card below.
How to Make This Chocolate Chip Cookie Jar Recipe
Step 1: Preheat your oven to 350 degrees F while you prepare your jars.
Step 2: In a large bowl, combine the dry ingredients – oat flour, almond flour, baking soda, and salt and whisk until combined.
Step 3: Mix the remaining ingredients (wet ingredients) with a spatula or a stand mixer on low speed until a dough forms.
Step 4: Transfer your dough into 3 or 4 glass jars, filling each jar about ½ to ¾ full, leaving a little room at the top.
Step 5: Bake the jars for about 10-15 minutes, or until the top of the jar is baked and light brown or golden brown. For gooey cookies, bake for less time, or extend slightly for firmer homemade cookies.
Secrets to Success
- Make sure you double-check that your glass jar is safe to bake, otherwise opt for a ceramic coffee mug, which will work just as well!
- Because this recipe contains no animal ingredients (e.g. eggs), it is completely safe to enjoy without fear of it being “raw”. That means, bake, or underbake this as much as you’d like!
- Line a parchment paper-lined ungreased cookie sheet if you want to bake these as regular cookies instead of jars. Follow the baking instructions above, and adjust the bake time based on how soft or firm you’d like your cookies to be. Bake less for a gooey center or longer for a firmer texture.
Serving Suggestions
- Serve warm with a scoop of vegan ice cream for the yummiest treat!
- Drizzle with melted vegan chocolate, almond butter, or homemade maple cream.
- Sprinkle crushed nuts, coconut flakes, or vegan cinnamon toast crunch granola on top for added texture and flavour.
- For gifting, tie a ribbon or add a handwritten tag outside of the jar to make it extra special.
Storage Tips
For best results, store any leftovers in the fridge for up to three days. Reheat in the microwave for about 20-30 seconds before enjoying to regain that warm, gooey texture.
Recipe FAQs
Yes! Scoop the dough into portions and freeze them in an airtight container. When ready to bake, transfer to a wide mouth jar or mug and bake directly from frozen, adding an extra 2-3 minutes to the baking time.
No need! The almond butter provides enough moisture to keep the dough from sticking, so you can skip greasing or flouring the jars.
More Cookie Recipes
Sweet Treats
Healthier Homemade Nutter Butter Cookies Recipe
Sweet Treats
Soft Strawberry Sugar Cookies Recipe
Sweet Treats
Maple Pecan Shortbread Cookies
If you make this recipe, be sure to let me know what you think with a star rating and comment below! Follow me on Instagram for more delicious recipes!
Easy Chocolate Chip Cookie Jars
Ingredients
- 1 cup oat flour
- 2 tbsp almond flour or rice flour, or all oat flour if desired
- 1/2 cup creamy almond butter
- 1/3 cup maple syrup
- 1 flax egg 1 tbsp ground flax + 3 tbsp water
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- pinch of salt
- 1/3 cup vegan chocolate chips I used this unsweetened, oil free brand, feel free to use cacao nibs, or this coconut sugar sweetened, oil free vegan chocolate broken into chunks.
Instructions
- Preheat your oven to 350F while you prepare your jars.
- In a bowl, combine oat flour, almond flour baking soda and salt and whisk until combined.
- Add remaining ingredients and mix with a spatula until a dough forms.
- Transfer your dough into 3 or 4 glass jars, filling until the jar is about 1/2 to 3/4 full–leaving a little room at the top.
- Bake the jars for about 10-15 minutes, or until the top of the jar is baked and golden brown. You can bake further if you prefer the cookie less molten, or less if you like it gooey-er.
Notes
- Make sure you double-check that your glass jar is safe to bake, otherwise opt for a ceramic coffee mug, which will work just as well!
- Because this recipe contains no animal ingredients (e.g. eggs), it is completely safe to enjoy without fear of it being “raw”. That means, bake, or underbake this as much as you’d like!
- Line a parchment paper-lined ungreased cookie sheet if you want to bake these as regular cookies instead of jars. Follow the baking instructions above, and adjust the bake time based on how soft or firm you’d like your cookies to be. Bake less for a gooey center or longer for a firmer texture.
Nutrition information is automatically calculated, so should only be used as an approximation.
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