Chocolate Chip Cookie in a Pot

Dessert

Ingredients 2 servings

All-Purpose Flour 0.5 cup(s)

Gluten-Free Flour 0.5 cup(s)

Brown Sugar 3.0 tablespoon(s)

Sugar 8.0 tablespoon(s)

Whole Egg Powder 2.0 tablespoon(s)

Egg Replacer Powder 2.0 tablespoon(s)

Butter Powder 3.0 tablespoon(s)

Coconut Milk Powder 3.0 tablespoon(s)

Baking Soda 0.25 teaspoon(s)

Salt 0.25 teaspoon(s)

Chocolate Chips 0.25 cup(s)

Dairy-Free Chocolate Chips 0.25 cup(s)

Mixed Nuts 2.0 tablespoon(s)

Rolled Oats 2.0 tablespoon(s)

Dietary Restrictions

Eggs Nuts Wheat / Gluten Dairy

Recipe Instructions

Scaling Note: For each serving, use approximately 1 tablespoon egg powder mixed with 2 tablespoons water and 1½ tablespoons butter powder mixed with 1 tablespoon water.

Mix the dry ingredients. Reconstitute the egg powder and butter powder with water, then combine the wet and dry ingredients to form a thick dough. Lightly grease the bottom of a pot and press the dough into an even layer.

Cover tightly and cook over the lowest possible heat for 12–18 minutes, or until the top is set and the edges begin to pull away from the sides of the pot. Remove from heat and let cool for 5 minutes before serving.

A warm, gooey cookie baked right in your backpacking pot. One of the most rewarding camp desserts you'll ever make.