Gluten Free Cookies In A Jar Paleo Vegan

I love the idea of giving a homemade “cookie mix.” Since most of my cookie recipes call for a liquid natural sweetener like maple syrup or honey, I developed this particular recipe with coconut sugar, so that the dry mix would be as easy as possible to prepare for the gift recipient. All they have to do is add oil and water! It doesn’t get much easier than that. Or more delicious. Made with protein-rich almonds and low-glycemic coconut sugar, these chocolate chip cookies might just be my very favorite cookie recipe ever. They have a rich flavor and perfect texture– crisp on the outside and soft on the inside. Even if you don’t plan on making them for a gift, you should make these cookies to enjoy yourself!

How to Make Them

To make the gift jar, fill a 32-ounce glass jar with the dry ingredients, layering them however you like for a pretty presentation. I like to layer half of the ingredients first, and then repeat, so there are two layers of coconut sugar and chocolate chips. Seal the jar and attach the printable recipe card below. To prepare the cookies, preheat your oven to 350F and line a baking sheet with parchment paper. Dump the contents of the jar into a large mixing bowl, and add the coconut oil and water. Mix well, until a sticky batter is created. Use a tablespoon to scoop the dough and drop it onto a baking sheet, using your hands to flatten and shape the cookies as desired— they will not rise with baking, so you must shape them the way you want them to turn out.

Bake for 12-14 minutes at 350F, until the edges are lightly golden, then cool on the pan for 15 minutes before serving. Store the cookies in a sealed container at room temperature for up to a week, or even longer in the fridge.