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Prep Time: 20 Minutes Cook Time: 12 Minutes |
Ready In: 32 Minutes Servings: 12 |
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I came across the Amazon blog Al Dente's recipe for Popcorn Cookies, which were not only completely whole grain but vegan. 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:
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.
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