Mason Jar Baking Mixes for the Holidays

• Baking & Spices

  • 3 tsp Baking powder
  • 3 1/2 tsp Baking soda
  • 2 cups Bob's red mill oat flour
  • 2 cups Bob's red mill whole wheat pastry flour
  • 2 1/4 cup Chocolate chip
  • 1 1/2 cup Cocoa powder, unsweetened
  • 1/2 cup Dark chocolate
  • 3 1/4 cup Palm sugar
  • 2 tsp Salt
  • 3 1/4 cup Whole wheat flour, stone ground

• Bread & Baked Goods

  • 1 Peanut butter chocolate chip waffles

• Snacks

  • 1 Chocolate chip walnut cookies
  • 1 Chocolate fudge brownies, Vegan
  • 1 Dark chocolate peppermint cookies

• Tools & Equipment

  • 4 qt Mason jar

• Other

  • ¼ cup (or enough to fill the top chocolate chips
  • 55g (or enough to fill the top crushed candy canes
  • ¼ cup PB2 powder

Found on wakeuptowaffles.com

Description

Ingredients

• Chocolate Chip Walnut Cookies
• 1 quart mason jar
• 1 and ¾ cup Bobs 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 Bobs 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 Bobs 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 Bobs 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)

Directions

• 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 its 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 its 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 its 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 its 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.