Caramel is my all time favourite flavour. These taste like you’re eating a Twix bar only better cause POPCORN. They literally melt in your mouth with a nice crunch from almonds and salty popcorn. Seriously, these are so good. When I made them I had to give them away so I wouldn’t eat the whole batch.
Caramel Popcorn Cookies
Total Time: 1 hour 25 minutes
Yield: 6 large cookies 1x
Ingredients
Scale
- BEAT
- 125 g vegan butter melted
- 100 g firmly packed light brown sugar
- 1 tsp high quality vanilla bean paste
- MIX
- 1 tbsp cornstarch/cornflour + 3 tbs water to form a paste
- SIEVE
- 255 g all-purpose plain flour
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- CARAMEL POPCORN TOPPING
- 400 ml mls coconut milk
- 300 g firmly packed light brown sugar
- 3/4 tsp cinnamon
- 1 tsp vanilla bean paste
- pinch sea salt
- 20 g vegan salted popcorn
- 100 g sliced almonds
- 2 tbs oil
Instructions
- TO MAKE COOKIES Preheat oven 180C/360F and grease 2 large baking trays
- In a large mixing bowl beat butter, sugar, vanilla together until combined
- Stir in cornstarch paste
- In another small bowl sieve together flour, baking soda, salt and mix together well
- Using a wooden spoon or your hands mix together butter and flour mixture until it forms a soft ball of dough
- Using a non-stick rolling pin, roll out cookie batter 1cm thick
- Using a large cookie cutter, cut out cookies and place on baking tray about 3cm apart
- Bake for 10-12 mins until cookies seem firm on top
- Remove from oven and let completely cool on trays
- TO MAKE TOPPING In a small pot stir together over high heat coconut milk, sugar, cinnamon, vanilla, and salt. Bring to boil and then slightly reduce heat. Let simmer until mixture is bubbling and has reduced by about a third. Keep watching it as you don’t want it to burn.
- Remove from heat and let cool
- Lightly fry almonds in oil until light brown and remove from heat and let cool
- Break up popcorn and put on top of each cookie
- Add a small amount of almonds to each cookie
- Poor caramel over cookie to seal popcorn and almonds on top of each cookie
- Allow to set in the fridge until caramel has set and is chewy
Notes
TIP: If you want perfectly round cookies, bake them in silicone egg rings, cutting them with a cookie cutter about half a cm smaller than the egg rings. Then leave them in the egg rings when you add topping. Let them completely set before removing the rings.
- Prep Time: 40 minutes
- Cook Time: 25 minutes
- Category: Cookies
- Cuisine: Snack
Keywords: caramel, dairy free, egg free, salted caramel, vegan, vegan baking, vegan cookie, video
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Oh my word these are so good. I halved the recipe and made 8… and immediately ate 4! The combo of beautifully soft and slightly crumbly biscuit with creamy smooth caramel and then crunchy popcorn is sooooo good. I only put topping on 4 (I knew I couldn’t be trusted!) so the other biscuit bases went in a tin. A week later they are still fresh and delicious. Time to top with caramel and popcorn methinks. Thanks for the great recipe x Maybe this time they’ll last long enough for me to take a photo!
YAY! Thank you for taking the time to write this.