Vegan M&M Cookie Mix in a Jar Recipe
This vegan M&M Cookie Mix in a Jar recipe is an easy DIY gift that is fun to make and receive all year long. Fill a mason jar with the dry ingredients so your friends and family can whip up a batch of warm homemade vegan oatmeal M&M cookies. The cookies bake up tender, chewy, and speckled with brightly colored chocolate candies!
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Servings: 1 cookie mix jar which yields approx 18 cookies
Ingredients
Recommended Equipment:
- 1 liter (1 quart) wide mouth clear mason jar, clean and dry
- Twine or ribbon (optional)
- Cookie instruction tag (click to download and print)
For the Cookie Jar Mix:
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- 1 tsp cornstarch
- ¾ tsp salt
- 1 cup old fashioned rolled oats (not instant or quick cooking varieties - see notes)
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 1 cup vegan M&M type candies (see notes for substitutions)
To Be Added By Gift Recipient:
- ½ cup vegetable oil
- ⅓ cup dairy-free milk
- 1 tbsp vanilla extract
Instructions
For the Cookie Jar Mix:
- In a medium-sized bowl, whisk together the flour, baking powder, cornstarch and salt.
- Use a large spoon to scoop the flour mixture into the bottom of the mason jar. Using a wide neck funnel (like the ones from canning kits) is helpful here. Tamp down to pack down the flour as much and as level as possible. The ingredients all need to be packed in as tightly so they don't shift around during transportation and so they all fit in the jar.
- Add brown sugar to the jar, using your spoon to firmly pack evenly over the flour.
- Add the granulated sugar over the brown sugar, spreading it out evenly.
- Add the oatmeal over the sugar, tamping it down evenly.
- Add in the vegan chocolate candies (or substitutions).
- Place the lid on the mason jar, sealing tightly.
- Print off the cookie mix instruction tag. Use a hole punch to make a hole in the top of the tag then attach it to the cookie mix jar with twine or ribbon.
Instructions for the Cookie Mix Jar Recipient:
- Preheat oven to 350°F/177°C/gas 4. Line a large baking sheet with parchment paper.
- In a large bowl, dump the contents of the jar and stir until completely combined and no lumps of brown sugar remain.
- In a small bowl, whisk together the oil, non-dairy milk, and vanilla. Pour the wet ingredients into the dry, stirring well to combine.
- Using a medium-sized (3 tbsp) cookie scoop, drop level scoops of cookie dough on the prepared baking sheet. Gently press the cookie domes down flat. If you don't have a cookie scoop, use a large soup spoon to scoop 3 tablespoons worth of cookie batter, roll into a ball and then press into a puck on the cookie sheet using the back of a lightly greased measuring cup.
- Bake for 10-14 minutes, or until the sides of the cookies are just starting to darken but the centers still look soft. Let cool on the cookie sheet for 5 minutes, then complete cooling on a wire rack. Makes 18-24 cookies. Store cookies in an air-tight jar for up to a week on the counter, or freeze for up to a few months.
Notes:
Vegan M&M type chocolate candies - if you don't have any candies, you can use 1 cup of chocolate chips, chocolate chunks, raisins, or chopped nuts, or even your own unique blend of these cookie mix-ins! See blog post for vegan M&M style candy suggestions.
Oats - use only old fashioned rolled oats, not instant or quick cooking oats which soak up a lot more moisture and will make the cookies dry.
Did you make this recipe?Tag @crumbs.and.caramel on Instagram!