Chocolate Chip Popcorn Cookies

Last Thursday was #PopcornLoversDay !! To celebrate I decided to make some fun popcorn themed treats with one of my kids’ cooking classes. This was so good. I used a combination of sea salt popcorn and kettle corn for a crunchy sweet and salty twist on a chocolate chip cookies! I hope you enjoy them!!

Chocolate Chip Popcorn Cookies

INGREDIENTS:

• ground flaxseed mixed with 3 tablespoons water

• 5 tablespoons unsalted vegan butter

• 1/2 cup packed dark brown sugar

• 1/2 teaspoon vanilla extract

• 1 tablespoon oat milk (or milk of your choice)

• 1 teaspoon cornstarch

• 1/2 teaspoon baking powder

• 1/4 teaspoon baking soda

• Pinch teaspoon fine sea salt

• 1 1/4 cups whole wheat pastry flour

• 1/2 cup dark chocolate chopped into chunks (or dark chocolate chips)

• cup popcorn ready made, not kernels

• flaky sea salt, to finish optional

INSTRUCTIONS

Preheat oven to 350°F. Line a large baking tray with parchment paper or a silicon pad.

In a small bowl combine the flaxseed meal and water and set aside. 

In a medium mixing bowl, combine the brown sugar and the butter. Mix until well combined.

Add the flax/water mix, vanilla and milk to the butter and sugar mixture and continue to mix on medium speed until well combined. 

Add in the cornstarch, baking powder, baking soda and fine sea salt. Stir together until fully incorporated. Add in the flour and mix well. 

Add the chocolate chunks and the popcorn (check for any unpopped kernels in the bag first!) to the cookie dough. Mix until evenly distributed throughout the dough.

Roll into approximately 2 tablespoon-sized balls (you should get ~12 cookies from this mixture) and place on the prepared baking tray. Slightly flatten with you palm.

Bake in the preheated oven for about 10 minutes, until lightly golden at the edges. They should still feel soft and slightly underdone in the centre.

Sprinkle the tops with flaky sea salt and enjoy!