Kettle Korn Cookies

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.

• Ready In: 32 mins
• Serves: 10
• Yields: 10 cookies

Ingredients

• 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.