Layered Maple Oat ‘n Apple Dessert Jars

by August 14, 2014

Maple and toasted walnut cookie, layered with dates, maple almond butter, and shelled flax.

Eating Style:

Dairy-free, Egg-free, Gluten-free, Refined Sugar-free, Soy-free, Vegan, Vegetarian

Prep Time:




Maple Flax
  • 1/2 cup flax seed
  • 1 tablespoon maple syrup
Apple Crumble Cookie
  • 1/2 cup rolled oats
  • 1/2 cup almond flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/3 cup coconut oil
  • 1/4 cup coconut sugar
  • 1 chia egg (2 teaspoon ground chia seed + 3 tablespoon water)
  • 1/2 teaspoon pure vanilla extract
  • 1 pinch white stevia powder
  • 1/2 granny smith apple, diced fine
  • 1/2 cup walnuts, roasted
  • 8 medjool dates, pitted and halved – 2 dates per jar


  1. To make maple flax: place flax seed in a Ziploc bag and place on the cutting board. Take a flat object [the bottom of a saucepan works nice] and hit the bag a couple of times until the germ separates from the shell for many of the seeds. Place shelled flax seeds in a small bowl and combine with maple syrup. Set aside
  2. To make apple crumble cookie: preheat oven to 170F and line a baking sheet with parchment or a silicon baking mat. Place walnuts on the prepared baking sheet and bake for 40 minutes, stirring once half way through. Remove from oven and allow to cool. Then, combine ground flax + water in a small bowl. Set aside. In a large bowl, combine oats, flour, baking powder, baking soda, cinnamon, and salt. Set aside. In a small bowl, beat coconut oil and sugar. Add flax egg, vanilla extract, and stevia and mix well. Pour wet into dry and stir to combine before adding apple, chopped walnuts. Set aside.
  3. Making the magic happen: preheat oven to 350F and fill a 9×9 square inch pan with 1 inch of water. Set aside. Place a dab of coconut oil in each of your jars and place them in the microwave for 30 seconds [or until oil is melted]. Remove from microwave and use fingers to oil the inside of the jar. Place 2-3 tablespoon of cookie mixture at the bottom, followed by 2 dates, then 1 tablespoon mystery butter, followed by another 2-3 tablespoon of cookie mixture. Top it all off with your maple flax and place in prepared pan.
  4. Bake for 35-40 minutes, or until you see the cookie layer pull away from the glass. Remove from oven and take jars out of water bath. Allow to cool for 30 minutes before diving in!

Nutrition Information Per Serving



Calories from Fat:


Total Fat:

27.2 g

Saturated Fat:

10.6 g


157 mg


28.1 g

Dietary Fiber:

6.9 g

Net Carbs:

21.2 g


22.6 g


8.7 g

Hi! I’m Leanne (RHN FBCS)

a Keto Nutritionist, host of The Keto Diet Podcast, and best-selling author of The Keto Diet & Keto for Women. I want to live in a world where every woman has access to knowledge to better her health.

Read more about me...

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