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Popcorn Cookies

19. January 2017 - Cookies, Snacks, Sweets
Popcorn Cookies

Vegan, gluten-free Popcorn Cookies. Popcorn AND cookies? Crazy cookies again ;)!!! You can make Caramel Popcorn Cookies or Salted Caramel Popcorn Cookies with this recipe.

A nice and crazy recipe for cookies again. This time with popcorn, since today is National Popcorn Day. I have used salted caramel popcorn for my cookies, but you may want to use plain popped popcorn or caramel popcorn or vanilla-caramel popcorn or whatever :). Just use your favourite type of popcorn. A basic recipe for sweet (or salty-sweet) popcorn can be found here.

Popcorn Cookies Vegan Gluten-Free

So, what to tell you about this recipe … except that these cookies are delicious? Well … they are crunchy, chewy, tasty, caramelly (is that a word?), a tiny bit salty – adorable ;)! The popcorn is really crunchy and gives some nice texture to the cookies. The perfect movie treat!!! But they also taste wonderfully with a good cup of coffee or espresso – definitely a must-try!

Vegan Gluten-Free Caramel Popcorn Cookies

For the dough I used a basic recipe for brown sugar cookies batter and replaced the egg. For the latter, I used Orgran No-Egg, but you might want to use another type of egg replacer instead. There are plenty of alternatives, I guess. I further used my own gluten-free flour mix. You can use store-bought gf-all-purpose flour or mix your own or. Details on the mixture I used can be found in the recipe notes. Beside popcorn, you can add white or dark chocolate chips and/or chopped nuts to the dough – whatever you like :). I tried dark chocolate chips in some of my cookies, but liked the popcorn-only cookies better. Depends on taste, I guess … although I actually like chocolate … who knows 🙂 …

Vegan, Gluten-free Popcorn Cookies

Popcorn Cookies
Popcorn Cookies
Print Recipe
Servings
24
Cook Time Passive Time
15 minutes 15 minutes
Servings
24
Cook Time Passive Time
15 minutes 15 minutes
Popcorn Cookies
Popcorn Cookies
Print Recipe
Servings
24
Cook Time Passive Time
15 minutes 15 minutes
Servings
24
Cook Time Passive Time
15 minutes 15 minutes
Ingredients
Servings:
Instructions
  1. Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a large bowl, cream butter and sugar until light and fluffy.
  3. Stir in egg replacer and vanilla.
  4. Add the flour, baking soda and salt and mix until just combined.
  5. Fold in popcorn and optionally chocolate chips and/or chopped nuts.
  6. Drop by tablespoonfuls 2 inch apart onto the prepared baking sheets.
  7. Bake for about 13-15 minutes, until golden brown.
Recipe Notes

*For the flour-mix, you can use:

  • 75 g millet or sorghum flour
  • 25 g buckwheat flour (or brown rice flour)
  • 75 g tapioca starch
  • 1/2 tsp xanthan
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