Kettle Korn Cookies
From jo_jo_ba 12 years ago
- 45 minutes to make
- Serves 10
I came across the Amazon blog Al Dente's recipe for Popcorn Cookies, which were not only completely whole grain but vegan! I had a few problems getting the mixture originally posted to come together into anything other than sandy crumbs, so I modified along the way until I was rewarded with a sticky batter ready for the pan. Read more I played around by using a mixture of raw sugar, Krisda's stevia baking blend and Nature's Agave delicious, rich amber agave syrup as well. See less
Ingredients
- 5 cups popped kettle corn (1 mini bag) shopping list
- 1 cup large flake oats (use GF if needed) shopping list
- 1/4 cup canola oil shopping list
- 1/4 cup + 2 tbsp unsweetened almond milk shopping list
- 3 tbsp raw sugar shopping list
- 3 tbsp Krisda Blend for Baking shopping list
- 1 1/2 tbsp Nature's Agave amber agave nectar (or other agave nectar, or honey) shopping list
- 2 tsp baking powder shopping list
- pinch nutmeg shopping list
- 1/4 tsp kosher salt shopping list
How to make it
- Preheat oven to 350 F.
- In a food processor, combine all the ingredients and run the machine until a dough forms
- Drop by tablespoonfuls on parchment or silicone lined cookie sheets (5 per sheet).
- Bake 12 minutes and cool completely on the sheets.
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