Top

Snack Recipe: Raw cookie dough

The finished product. I recommend creating 3-oz bars and storing them in plastic bags for easy consumption in the field.

The finished product. I recommend creating 3-oz bars and storing them in plastic bags for easy consumption in the field.

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.

Ingredients

The ingredients are easy to find and shelf-stable. Missing from this photo: vanilla extract.

The ingredients are easy to find and shelf-stable. Missing from this photo: vanilla extract.

Directions

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.


Disclosure: This post contains affiliate links.

16 Responses to Snack Recipe: Raw cookie dough

  1. Lars March 22, 2016 at 10:44 pm #

    Thanks for including the allergy info, I always appreciate that. Cashews would stop basically stop my breathing, so Im going to search for a good substitute. Looks tasty and I look forward to experimenting with this recipe.

    • rob September 26, 2016 at 10:58 pm #

      you ever find a good substitute for the cashews?

      • Teri May 10, 2017 at 11:04 am #

        I’ve been making something similar to this for years, but I use garbanzo beans instead of cashews.

  2. Patrick "Gumby" March 23, 2016 at 12:35 pm #

    These look yummy – I love cookie dough. I will be making them this weekend.

    BTW: I make a protein bar that is very similar. To make them more portable. I will put each bar in a muffin liner. The way to make this work is put the muffin liners in a muffin pan and then press the dough into the liners. The pan helps them maintain their shape. I will then put them in the fridge for 30 minutes to harden up a bit. After 30 minutes I will then put the set of bars in a gallon zip lock bag. The muffin liners allow me to eat them without getting too sticky and isolate the germs from my fingers from transferring to the dough.

  3. Rob March 27, 2016 at 8:58 am #

    Andrew, I made some up and had problems getting the chocolate chips to incorporate into the mixture. Have you had that problem and what did you do?

    • Andrew Skurka March 27, 2016 at 9:12 am #

      There are two ways. If you made a big batch, use a food mixer like my beloved Kitchen Aid. With a smaller batch, spread the chips out evenly across the mixture, and then fold the mixture into itself with a spoon. This technique does not work quite as well, and it becomes really tiresome with a big batch.

  4. annie_on_the_trail April 6, 2016 at 8:51 pm #

    Clean hands work great for mixing in the chips! I bake a lot of bread and am used to digging in, but folks who only use utensils never think of using their best tools – hands and fingers! 🙂

  5. Wendy July 18, 2016 at 6:21 pm #

    Considering this for an upcoming trip. How long will it keep for?

    • Andrew Skurka July 18, 2016 at 6:23 pm #

      A while. Everything is shelf stable; refrigeration is merely recommended for things like maple syrup, for freshness.

  6. Brandon Hartwig August 21, 2016 at 4:15 pm #

    Just made up a batch, and hot damn it is true to its name. Thanks for sharing!

  7. Gordon August 29, 2016 at 7:31 pm #

    I experimented by just putting all the ingredients into the Cuisinart at once, and punching the button. The result is more granular (larger cashew pieces) than what’s in your photo above – wish I could upload a picture. The bars are rather crumbly, but delicious nonetheless.

  8. Gordon October 1, 2016 at 3:04 pm #

    When I’ve made them (twice now), the bars are a bit sticky. If you want to put them in one bag without having them glom together, you can put shredded coconut in the bag, and then shake it up. In no way does this disturb the eating enjoyment, IMHO.

  9. jim January 2, 2017 at 8:17 am #

    My brother is really allergic to tree nuts and peanuts do you have any alternatives for the cashews in your recipe?

    • Andrew Skurka January 2, 2017 at 9:07 am #

      I asked my wife, who knows a lot about food allergies. She says no. The nuts act like a paste and hold everything together. Ditto for the oats. You might also want to ask your brother if he has any ideas — usually the person with the allergy knows some alternates.

  10. Rob van Dun July 10, 2017 at 3:31 pm #

    Dear Andrew,

    I just gladly copy-pasted your recipe, except for shamelessly changing the tough-to-get and expensive vanilla extract with vanilla aroma. I know, not quite the same thing. Still, it tastes great! Thank you so much for the recipe. I normally eat about everything and anything, but when hiking I can get very picky. I am looking forward to the cookie dough!

  11. Francisco August 27, 2017 at 12:13 pm #

    Great recipe Andrew! I just made it for an upcoming trip to Mammoth Lakes and I’m debating between sharing them with my group (my original intent) or saving them all for myself 🙂
    Best luck in UTMB

Leave a Reply