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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 thiq a$$ cookies with more room for chewiness), and I have also always loved molten chocolate cakes. This Healthy Molten Chocolate Chip Cookie Jars is the ultimate answer for my fellow ooey gooey dessert lovers. The best part is, as the name suggests, it’s healthy and it’s also vegan, gluten free and oil free.
The other day I was attempting to make a Levain Bakery, gooey chocolate chip cookie inspired recipe, however the sun set earlier than I expected meaning filming was a no-go even though my dough was ready to go. So, I looked everywhere for an empty mason jar to store the dough until the next day but all my large mason jars were either A) filthy and sitting in the sink to be washed or B) occupied by homemade plant milk or other. The only jars I could find were my Weck jars, but not all of my dough would fit in one. And that was the moment at which I realized I should divide the dough between three jars and bake them as such.
This is a similar recipe to my classic Easy Vegan Chocolate Chip Cookie recipe, however modified for a gooey-er, richer result. Baked in a (heat safe) glass 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. I don’t think I need to say anything further to convince you–these jars are decadent, delicious and made with good for you ingredients. Let’s get into the how to!
*please 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!
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.
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! The less you bake, the more molten, and the more you bake, the more cookie like. I highly recommend enjoying hot and fresh for best results (and with a scoop of ice cream!).
Hi there, I’m Remy! Welcome to Veggiekins Blog, home to nourishing vegan + gluten-free recipes and tips to live your best balanced and holistic life. I’m a human on a mission to empower you to be well and be kind to your mind, body and soul with the healing power of plants.
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