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Backpacker’s Cookie Dough

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Backpacker’s Cookie Dough

Course Dessert, Snack
Keyword backpacking, camping, car camping, dairy-free, dayhike, egg-free, lactose-free, no shellfish, vegan, vegetarian
Prep Time 10 minutes
Cook Time 20 minutes
Servings 2


  • ½ cup Semi-sweet chocolate chips
  • 1 cup Rolled Oats
  • ¼ cup Maple syrup
  • 1 cup Cashews
  • ½ tsp Salt
  • 1 tsp Cinnamon
  • 1 tsp Vanilla Extract



  • 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.
  • 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.
  • Depending on the size of your batch, stir in the chocolate chips by hand, or put all ingredients into a mixer.
  • Form 3-oz bars and store in plastic bags.

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