Gingerbread Crunch Cookies - In a Jar | Nature’s Path

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Gingerbread Crunch Cookies - In a Jar

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Found in: Fall, Winter

Gingerbread Crunch Cookies - In a Jar
Prep Time: Cook Time:
48 cookies

Know someone who loves to bake? Gift them with these beautifully layered DIY cookies in a jar – or whip up a batch to enjoy yourself. Mix it up with different flavours of Love Crunch for a creative way to give to friends and family.

  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup Nature’s Path Love Crunch® - Gingerbread
  • 1/2 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 1 cup semisweet chocolate chips
  • 3/4 cup unsalted butter, room temperature
  • 2 tbsp maple syrup
  • 2 tsp water
  • 1 tsp vanilla 

Mason Jar Cookie Mix:

  1. In a wide-mouth 4-cup mason jar, layer the flour, baking soda, salt, granola, brown sugar, granulated sugar and chocolate chips.
  2. Cover with tight-fitting lid.
  3. Decorate jar as desired and attach cookie recipe.


Chocolate Gingerbread Crunch Cookies:

  1. Preheat oven to 350°F.
  2. In a large bowl, with electric beaters, beat butter, maple syrup, water and vanilla together until light and fluffy.
  3. Add contents of jar and stir until well blended.
  4. Using a tablespoon, shape into balls and place on parchment-paper lined baking sheets.
  5. Flatten slightly.
  6. Bake for 10 to 12 minutes or until lightly golden.
  7. Cool on baking sheet for 5 minutes.
  8. Transfer to racks and cool completely.


Calories per serving: 96

  • Fat 4.5g
  • Cholesterol 8mg
  • Sodium 17mg
  • Carbohydrates 14g
  • Fibre 0.5g
  • Sugar 9g
  • Protein 0.5g