Salted Caramel Chocolate Chip Cookies
Is there something better than the smell of freshly baked cookies?! No one can resist to those crispy edges, melty dark chocolate chunks and Popcorn Shed’s Salted Caramel gourmet popcorn. If you want to take your baking game to the next level you should incorporate popcorn into your recipes.
Now that Father’s Day is approaching a great and meaningful way to show him how much he means to you is by surprising him with a box of homemade cookies…and if you wanna get some bonus points don’t forget to get him some of Popcorn Shed’s gift bundles!
(15-16 cookies approximately)
½ cup almond flour.
½ cup oat flour.
¼ cup potato starch.
2 tablespoons ground flax seeds.
1 teaspoon baking soda.
¼ teaspoon vanilla bean powder.
A pinch of salt.
1/3 cup cashew butter.
1/3 cup organic granulated sugar.
¼ cup organic ghee, melted.
2 tablespoons milk.
2 tablespoons pure maple syrup.
½ cup dark chocolate chunks.
1 cup Popcorn Shed’s Salted Caramel gourmet popcorn.
Preheat oven to 170 ºC and line two baking sheets with parchment paper.
In a large mixing bowl and using a hand whisk stir together the almond flour, oat flour, potato starch, ground flax seeds, baking soda, vanilla, and salt. Set aside.
In a medium bowl whisk the cashew butter, sugar, melted ghee, milk, and maple syrup, until fully combined. Stir the wet mixture into the dry ingredients and mix with a silicone spatula until a cohesive dough forms.
Finally, stir in the dark chocolate chunks and Salted Caramel popcorn (you can roughly chop the popcorn to make sure they are well mixed into the batter).
Scoop around 1 tablespoon of dough per cookie and leave enough space between them just in case they spread a little bit.
Bake for 15-20 minutes or until the edges are golden brown.
Let the cookies cool in the baking sheet for 5 to 8 minutes and transfer to a cooling rack until completely cooled.
Store cookies in an airtight container at room temperature.
Recipe by Gemma Gonzalez, author of the blog Cinnamon Girl.
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