Vanilla Chocolate Chunk Cookies with Salted Caramel Popcorn

Even though it's insanely hot and humid in Barcelona these days, I'm always ready to try a new cookie recipe. I developed this one for my friends at Popcorn Shed (you can see the recipe on their website too) and the cookies came out so good I knew I had to share them on the blog too!

Crispy edges, soft centers, big chunks of dark chocolate and salted caramel popcorn...I mean, no one can resist to take a bite! Btw, they are free from gluten, and if you use vegan-friendly popcorn and non-dairy butter (or coconut oil) they'll also be 100 % vegan. Don't want to use popcorn? No problem! Try adding chopped walnuts, hazelnuts or almonds. ;-)

We all need to find the sweetness in life even when times are tough and uncertain. I'm focusing on those small daily pleasures like enjoying freshly baked cookies with a cup of latte, watching my favorite tv shows with my sister and cuddle with my cat...even though she's not the typical lap cat and hates summer. lol

Vanilla Chocolate Chunk Cookies with Salted Caramel Popcorn

(yield: 15-16 cookies approx.)

Ingredients

1/2 cup almond flour.

1/2 cup oat flour.

1/4 cup potato starch.

2 tablespoons ground flax seeds.

1 teaspoon baking soda.

1/4 teaspoon vanilla bean powder.

A pinch of salt.

1/3 cup cashew butter.

1/3 cup organic granulated sugar.

1/4 cup organic ghee, melted.

2 tablespoons almond milk.

2 tablespoons pure maple syrup.

1/2 cup dark chocolate chunks.

1 cup Popcorn Shed's Salted Caramel gourmet popcorn, optional.

Directions

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 mixing 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 popcon (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 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.