These peanut butter and popcorn cookies have more to recommend them than just a kick-ass flavour combination. The Nom popcorn used in this recipe is 100% organic, vegan, gluten-free and dairy-free, and is great for healthy digestion too. Enjoy!
Ingredients (makes about 20)
1 cup brown rice flour
2 tbsp coconut sugar
2 tbsp coconut oil
2 tbsp maple syrup
1 tbsp peanut butter
Nom Salted Maple Popcorn
½ cup oats
1 tbsp cacao powder
1 heaped tbsp cashew butter
1 tbsp maple syrup
Dash of almond milk
Method
Preheat the oven to 180°C and line a tray with baking paper.
Melt the coconut oil, maple syrup and peanut butter together and mix well. Combine all of the dry ingredients in mixing bowl. Pour over the wet ingredients and stir everything together.
Mould into cookies and place these onto the baking tray. Bake the cookies in the oven for 11-13 minutes then transfer to a wire rack to cool.
To make the frosting, mix together the cashew butter, cacao powder, maple syrup, and add a dash of almond milk. Stir everything together until smooth and creamy.
Once the cookies have cooled, spread a generous dollop of the frosting onto each one and top with popcorn.
