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popcorn caramel cookie

Caramel Popcorn Cookies

  • Total Time: 1 hour 25 minutes
  • Yield: 6 large cookies 1x


  • 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
  • 255 g all-purpose plain flour
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt
  • 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


  1. TO MAKE COOKIES Preheat oven 180C/360F and grease 2 large baking trays
  2. In a large mixing bowl beat butter, sugar, vanilla together until combined
  3. Stir in cornstarch paste
  4. In another small bowl sieve together flour, baking soda, salt and mix together well
  5. Using a wooden spoon or your hands mix together butter and flour mixture until it forms a soft ball of dough
  6. Using a non-stick rolling pin, roll out cookie batter 1cm thick
  7. Using a large cookie cutter, cut out cookies and place on baking tray about 3cm apart
  8. Bake for 10-12 mins until cookies seem firm on top
  9. Remove from oven and let completely cool on trays
  10. 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.
  11. Remove from heat and let cool
  12. Lightly fry almonds in oil until light brown and remove from heat and let cool
  13. Break up popcorn and put on top of each cookie
  14. Add a small amount of almonds to each cookie
  15. Poor caramel over cookie to seal popcorn and almonds on top of each cookie
  16. Allow to set in the fridge until caramel has set and is chewy


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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