Total Time
32mins
Prep 20 mins
Cook 12 mins

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.

Ingredients Nutrition

  • 5 cups popped popcorn (kettle corn style)
  • 1 cup large flake oats
  • 14 cup canola oil
  • 14 cup unsweetened almond milk
  • 2 tablespoons unsweetened almond milk
  • 3 tablespoons raw sugar
  • 3 tablespoons stevia, baking blend
  • 1 12 tablespoons agave nectar (or honey)
  • 2 teaspoons baking powder
  • 1 pinch nutmeg
  • 14 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.