These cookies are like Christmas all wrapped up into one fluffy pillow of a goodness. I know the idea of popcorn in cookies sounds just weird, but I couldn’t let it go when I saw it on pintrest and thought it sounded too interesting to pass up the opportunity to veganize it and put my holiday spin on it.
It truly tastes like caramelized popcorn in all its crunchy sweet deliciousness with the addition of some holiday trimmings. And my husband even said so! This is coming from a man who doesn’t like popcorn by the way. But the butterscotch drizzle is essential people, otherwise you will just have an interesting cookie, but not an over the top knock out holiday winner on your hands. So live a little and drizzle a lot and then scarf them down before everyone else does at your next Christmas gathering :).
Holiday Cookies: Popcorn, White Chocolate & Cranberry
Yield: about 18-20 cookies
1 3/4 cup whole wheat flour
1/2 Tbs baking soda
1/2 tsp salt
1/3 tsp stevia
2 Tbs maple syrup
1 tsp vanilla extract
1/4 cup butter, melted
1/4 cup coconut oil, melted
5 Tbs mik
1/2 cup dried cranberries
1/2 cup vegan white chocolate
2 cups popcorn
Optional Must: butterscotch drizzle on top
1. Preheat oven to 375.
2. Mix dry ingredients together.
2. Add in wet ingredients.
3. Add in fold-ins and mix well.
4. Form dough into balls and it’s as simple as that, time to bake at 375 for about 8 minutes or until golden brown. As you all know my temps and times are always a bit of a guess since I do have the worst oven in Italy. I try my best to assume how long it would take in a normal oven but please err on the side of caution when it comes to the baking time and go with your experience with your oven, and of course your baking gut.
And to leave you with some happy holiday cheer . . .