Follow up to this thread:

https://www.reddit.com/r/trailmeals/comments/x0ufsd/shelf_stable_cookie_dough_try_1/

To reiterate, this isn't a goal of making cookies. It's meant to make a vegan, gluten free cookie dough that is shelf stable and get as close to chocolate chip cookies as possible. You could acquire the ingredients on the go and make this without baking. While I didn't, the ingredients can be adjusted for dietary needs. Could use almond butter, vegan chocolate chips or a flour substitute.

While I did shove it back into the peanut butter jar, the extra ingredients bulked it up too much and I had to eat part of it out of the bowl. A quart or gallon bag would have worked out better.

I made this recipe:

• 1/2 cup flour (cooked at 350 until it reached 160 degrees)
• 1/4 cup cocoa
• 1/3 cup sugar
• 2/3 cup brown sugar
• 10-12oz Peanut Butter (approx 3/4 of a jar)
• 3tbsp vanilla
• half a bag of milk chocolate chips.

What I got this time differed a lot from last time. But it looks like a chocolate cookie, that comes from all the cocoa. The peanut butter flavor is mostly masked. I get a hint of the flavor and texture in each bite.

It looks like cookie dough again. I don't see peanut butter, I see the look I expect and it's far more firm, it doesn't settle on its own. The mouth texture is good, it has the smooth but gritty flavor a cookie dough has.

What I feel I should have done is used a lot more vanilla and rather than imitation use the real thing. I also used milk chocolate chips and instead of 1/2 a bag I needed the entire bag. I think I'll drop the cocoa and use the extra chips for the chocolate flavor next time.

For try 3:

• 1/2 cup flour (cooked at 350 until it reached 160 degrees)
• 1/3 cup sugar
• 2/3 cup brown sugar
• 10-12oz Peanut Butter (approx 3/4 of a jar)
• 6tbsp vanilla
• whole bag of milk chocolate chips.

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https://preview.redd.it/zlzk3s9ieyz91.jpg?width=3024&format=pjpg&auto=webp&s=859521978516b747872a47d12ad0b96b4689a64b