Want a revamped oatmeal? These Chocolate Chip Popcorn Cookies are sweet and savory and feature caramel corn with maple syrup.
This position was created in partnership with Bob’s Red Mill. All opinions are ours.
Are you the oatmeal, raisin, or chocolate chip cookie type? This is a debate that has extremely passionate people on both sides, we know that. Here’s a spiced up cookie that takes the best of both (and ditches the raisins because, c’mon!). These salty and sweet chocolate chip popcorn cookies are made with caramel corn topped with maple syrup frosting, which is then tossed in oatcakes with a few chocolate chips. Of course, you can customize it with whatever blends you like—but no raisins, okay? Read on for this delicious Chocolate Chip Popcorn Cookie recipe.
Make these popcorn cookies
This popcorn cookie recipe gave us a chance to experiment with baking gluten-free cookies! It can be made gluten-free with GF oats and 1:1 gluten-free flour. We’re not personally gluten-free, but we have several family members and close friends who are gluten-free, so the gluten-free recipes are “universal” in the sense that they suit all diets.
The texture when made with 1:1 gluten free flour is a bit drier and crumblier, but either way these popcorn cookies are incredibly satisfying. Because with popcorn and chocolate, how could they not be? The addition of oats for nutrient density and the relatively small portion size also make this a good “healthy” cookie option.
PS For the record, I really like oatmeal raisin cookies, I just like the chocolate chips better. But that’s just me.
Related: Vegan maple blondies
How to make caramel corn with maple syrup
In these popcorn cookies, we made a “natural” kind of caramel corn from maple syrup. We make this popcorn using our standard stovetop popcorn method, then make a maple caramel syrup. How to make caramel corn with maple syrup:
- First put the popcorn on the stove. Use a large saucepan to heat the oil. To test when it’s warm enough, add a core of popcorn. If it pops, add the remaining seeds and heat, shaking constantly, until popping stops, about 2 minutes total.
- Make the maple syrup frosting. Heat the maple and butter in the same pan and cook until darkened and caramelized, 3 minutes.
- Add popcorn and sprinkle with salt. Add the popcorn to the syrup mixture. Sprinkle with sea salt and toss well.
- Dry the popcorn. To quickly dry caramel corn, place it on a baking sheet and pop it in the freezer for about 5 minutes.
Looking for cookie recipes?
In addition to these popcorn cookies, here are some of our favorite cookie recipes:
These popcorn cookies are…
Vegetarian and gluten-free, with gluten-free flour.
The description
Want a revamped oatmeal? These Chocolate Chip Popcorn Cookies are sweet and savory and feature caramel corn with maple syrup.
- 1 teaspoon neutral oil (like grapeseed or vegetable)
- 2 tablespoons yellow popcorn kernels
- 1 tbsp plus ½ cup (1 stick) unsalted butter, divided
- ¼ cup maple syrup
- ¼ teaspoon flaky sea salt
- ½ cup light brown sugar, packed
- 1 big egg
- 1 teaspoon vanilla extract
- 1 cup All-purpose or gluten-free flour (like Bob’s Red Mill Gluten Free 1 at 1 Flour)
- ¾ cup Oatmeal (like Bob’s Red Mill GluTen free oats)
- ½ teaspoon baking powder
- ½ teaspoon Cinammon
- ¼ teaspoon kosher salt
- ⅓ cup 60% dark chocolate chips
- Preheat the oven to 350F. Line two baking sheets with parchment paper.
- Prepare the caramel corn: In a large saucepan, heat the oil over medium-high heat with a covered popcorn kernel. When the kernel bursts, add the remaining kernels and cover immediately. Shake to coat the grains in the oil and heat over medium-high heat, shaking the pan every 15 seconds, until the violent popping stops, about 1 1/2 minutes. Once the popping subsides, remove the pan from the heat and wait for the popping to stop. Pour the popcorn onto a paper towel, and then gently roll the popcorn kernels in the paper towel to break them into smaller pieces. Add maple syrup and 1 tablespoon butter to hot pan; it should start bubbling immediately. Cook the syrup over medium-high heat for 3 minutes, stirring frequently, until it darkens and becomes caramel in color. Then turn off the heat, add the larger chunks of popcorn to the maple syrup mixture (leave the smaller chunks and unpopped kernels on the paper towel and discard); add sea salt and toss to coat well. Place the finished caramel corn in a single layer in a bowl and place in the freezer for 5 minutes to harden. Once hard, break the caramel popcorn into chunks.
- Soften 1 stick of butter at room temperature. In the bowl of a stand mixer fitted with a spatula, cream together the butter and brown sugar, about 2 to 3 minutes. Beat in the egg and vanilla extract for 1 minute. Then add flour, rolled oats, baking powder, cinnamon and kosher salt and beat over low heat until well combined. Remove the bowl from the food processor and use a spatula to stir in the popcorn and chocolate chips.
- Shape the dough into balls and place on the prepared baking sheets, making about 24 cookies. Bake 10 to 12 minutes or until edges and top are golden brown. Remove from the oven, let rest on the baking sheet for 2 minutes, then set on a cooling rack to cool completely. Store cookies in an airtight container at room temperature.
- Category: Dessert
- Method: Cooked
- Kitchen: American
Keywords: popcorn cookies, chocolate chip cookies, popcorn recipes, recipes with popcorn
