chocolate gingerbread crunch cookies

Chocolate Gingerbread Crunch Cookies-Mason Jar Cookie Mix

Give someone the gift of a beautiful, ready to mix cookie recipe, all in a mason jar. Try with a variety of Love Crunch flavours to mix up the cookie mix and create handy gifts for your friends and family.
Course Dessert
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 48
Calories 96 kcal
Author Nature's Path


  • 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. Cover with tight-fitting lid. Decorate jar as desired and attach cookie recipe.

Chocolate Gingerbread Crunch Cookies

  1. Preheat oven to 350°F. In a large bowl, with electric beaters, beat butter, maple syrup, water and vanilla together until light and fluffy.

  2. Add contents of jar and stir until well blended.
  3. Using a tablespoon, shape into balls and place on parchment-paper lined baking sheets. Flatten slightly.
  4. Bake for 10 to 12 minutes or until lightly golden.
  5. Cool on baking sheet for 5 minutes. Transfer to racks and cool completely.