Chocolate caramel popcorn cookies

chocolate popcorn cookies, vegan Here’s a handy way of perking up a batch of chocolate chip cookies. The popcorn gives an added textural dimension and the caramel essence gives an delicious unexpected flavour. Make sure the popcorn is well popped though – finding any hard kernels in your cookie would not be a nice surprise!

Chocolate Caramel Popcorn Cookies (dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan) 20141011-080129.jpg makes 12-16

  • 1 cup caster sugar
  • 2/3 cup sunflower oil
  • 1/3 cup oat milk
  • 1 tbsp cornflour
  • 1 tsp caramel essence
  • 1 3/4 cups plain flour
  • 1/2 tsp bicarbonate of soda
  • 1/4 tsp salt
  • 1 cup popcorn
  • 1/3 cup chocolate chips
  1. Preheat the oven to 160 degrees centigrade, grease two baking sheets.
  2. Whisk together the sugar, oil, milk, cornflour and essence until to looks like a thick caramel. Sift in the flour, salt and bicarbonate and bring together to a soft dough. Stir in the popcorn and chocolate chips.
  3. Roll into conker sized balls and place well apart on the baking sheets. Bake for 12 minutes until starting o turn golden.
  4. Leave to cool on the baking sheet for a minute or two before transferring to a wire rack.

chocolate caramel popcorn cookies, dairy free, egg-free

9 thoughts on “Chocolate caramel popcorn cookies

  1. what kind of flavour of popcorn should it be? And can you buy bags of popcorn already popped?

      1. I have no doubt she will love them since you chocolate chip hot cross buns were a big hit with my family. What flavour of popcorn would go well in these cookies? X

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