Salted Caramel Popcorn Cookies
Ingredients
Caramel popcorn
- 4 cups plain popcorn
- 20g unsalted butter, chopped (or coconut oil)
- 1/4 cup honey
- 1/2 cup coconut sugar
- 1/4 tsp baking soda, sifted
Cookie dough
- 130g coconut sugar
- 100g unsalted butter (or coconut oil)
- 1 tsp vanilla extract
- 1 egg
- 150g plain flour, sifted
- 1/4 tsp baking powder
- 1/4 cup coconut flour, sifted
- 1 tsp sea salt flakes
- 2 cups caramel popcorn
Preparation
Place the popcorn in a large heatproof bowl.
Place the butter, honey and sugar in a large saucepan over low heat and cook for 6–8 minutes, stirring until the sugar has dissolved.
Increase the heat to medium and bring to the boil.
Cook for 1–2 minutes or until light golden brown.
Remove from heat, add the baking soda and stir to combine.
Pour the mixture over the popcorn and quickly stir to coat.
Spoon the popcorn onto a large lined baking tray and set aside to cool.
Preheat oven to 160C.
Line a baking tray with parchment paper.
Place the sugar, butter and vanilla in the bowl of an electric mixer and beat on high speed for 5 minutes or until pale and creamy.
Scrape the sides of the bowl, add the egg and beat until combined.
Add the flour, baking powder, coconut flour and salt and beat until just combined.
Fold in the popcorn.
Shape heaped tablespoon portions of the dough into balls and place on the trays, flattening slightly and allowing room to spread.
Bake for 15–18 minutes or until the cookies are golden.
