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.
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!
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 🙂 …
- 1/2 cup (115 g) vegan butter or margarine , softened, unsalted
- 1/2 cup (100 g) brown sugar
- 1/3 cup (67 g) granulated sugar
- 1 1/4 cup (175 g) all-purpose flour , gluten-free
- 1 egg replacer
- 1 tsp vanilla extract
- 1/2 - 1 tsp salt
- 1/2 tsp baking soda
- 4 cups caramel popcorn
- optional chocolate chips, chopped nuts, etc.
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, cream butter and sugar until light and fluffy.
- Stir in egg replacer and vanilla.
- Add the flour, baking soda and salt and mix until just combined.
- Fold in popcorn and optionally chocolate chips and/or chopped nuts.
- Drop by tablespoonfuls 2 inch apart onto the prepared baking sheets.
- Bake for about 13-15 minutes, until golden brown.
*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