These decadent vegan cookies are the perfect afternoon treat with their gooey texture and caramelly taste. And the popcorn bites make them really unique and yummy.
However, if you can’t find the ones on the pic below (not sponsored in any way) I imagine you can make them yourself by coating popcorn with chocolate or just replace them with vegan smarties, peanuts coated with chocolate or simple dark chocolate chunks.
I used a gluten-free all-purpose flour mix, but feel free to use the same amount of regular four if you don’t mind gluten.
(for 10 large cookies)
100g coconut oil (melted)
50g coconut blossom sugar
50g brown sugar
1tsp baking powder
A pinch of salt
100ml rice milk (you can also use soy milk or oat milk)
140g Popcorn bites (see pic above)
In a large bowl, mix the coconut oil and sugars until they are well combined.
Sift in the flour and baking powder.
Add the salt and milk and mix until the dough is well combined. If it is too brittle, add a little bit more milk.
Mix in the popcorn bites or whatever you use to replace them with your hands.
Put the dough into the freezer for 1h.
Pre-heat the oven to 180°C and line a baking tray with baking parchment.
Form 9-10 large balls, place them on the baking parchment and flatten them a little with your hand. Make sure to leave enough space between them in case they spread out.
Bake for 25 minutes and let them cool down completely. Don’t worry if they are still a bit soft after baking, they'll continue to cook and harden outside of the oven.
Serve & enjoy!