As a thank you for helping her land a new job last year, an acquaintance dropped off a small but game-changing gift: a mason jar of raw cookie dough. It disappeared remarkably fast — it worked as a pre-morning run snack, a dessert after lunch or dinner, and all points before, after, and in between.
When I needed a refill, I took a recipe from The Kitchn and adopted it to my bulk-friendly format, using weights rather than conventional cooking measurements so that the recipe can be more easily scaled.
Raw cookie dough is an excellent backpacking snack. It is shelf-stable and made of only a few easy-to-find ingredients. It’s not paleo, but it’s cashew-based and uses maple syrup as a sweetener, not sugar. Prep is minimal, and entails no cooking; however, you’ll need a food processor, and you’ll want a mixer for big batches.
I recommend forming 3-oz snack bars and and storing them in plastic bags. Unless it is a communal dessert or treat, do NOT store an entire batch in a single freezer bag — you will almost certainly dig into tomorrow’s rations.
1. Place cashews, rolled oats, salt, and cinnamon into the processor. Chop the ingredients until you have a fine mixture, but don’t chop them for so long that you make cashew butter.
2. Blend in the maple syrup and vanilla extract. Beware: This step can be hard on a low-powered food processor. If the mixture is too dry for your tastes, add more syrup; if it’s too gooey, add more cashews or oats, and use less maple syrup next time.
3. Depending on the size of your batch, stir in the chocolate chips by hand, or put all ingredients into a mixer.
4. (Optional) Form 3-oz bars and store in plastic bags. Refer to the first photo.
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