Kettle Korn Cookies

WhiskingWings's Note:

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. 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.

• Total Time: 32 mins
• Prep Time: 20 mins
• Cook Time: 12 mins

Ingredients:

Serves: 10

Yield: 10.0 cookies

• 5 cups popped popcorn (kettle corn style)
• 1 cup large flake oats
• 1/4 cup canola oil
• 1/4 cup unsweetened almond milk
• 2 tablespoons unsweetened almond milk
• 3 tablespoons raw sugar
• 3 tablespoons stevia, baking blend
• 1 1/2 tablespoons agave nectar (or honey)
• 2 teaspoons baking powder
• 1 pinch nutmeg
• 1/4 teaspoon kosher salt

Directions:

1. Preheat oven to 350°F.
2. In a food processor, combine all the ingredients and run the machine until a dough forms.
3. Drop by tablespoonfuls on parchment or silicone lined cookie sheets (5 per sheet).
4. Bake 12 minutes and cool completely on the sheets.