Miso Caramel Vegan Buttered Popcorn Cookies

Step 1

Pop your popping corn using the instructions on the package (no added butter or salt needed). Measure out three cups of the popped corn, lightly packing it and making sure not to get any un-popped kernels. Set the measured popped corn aside.

Step 2

Preheat the oven to 350°F (175°C). Line a baking sheet with a silicone mat or parchment paper and set aside.

Step 3

Add the vegan butter and miso paste to your stand mixer, and beat until soft. Add the brown sugar, and beat until well incorporated. Scrape down the sides and turn the mixer on slow. Add the plant-based milk and vanilla, and mix until incorporated.

Step 4

In a separate mixing bowl combine the flour and baking powder. Whisk to incorporate. Add the the butter in the mixer a little at a time, until all the flour is mixed in. Beat the batter in the mixer for a couple minutes to create a better chew in your cookies. Turn down the mixer speed again, and add the popcorn to the batter and beat until well distributed.

Step 5

Use a large cookie scoop to scoop equally sized balls of dough (about 3 tbsp. worth of batter) and place on the prepared baking sheet giving at least 2 inches of space in every direction. Lightly oil your hands to prevent the dough from sticking, and gently flatten the dough balls slightly into a hockey-puck type shape.

Step 6

Bake for 10 minutes, until the bottoms are lightly browned. Remove from the oven, allow to cool for a minute or two before using a spatula to transfer the cookies to a cooling rack. Repeat until the batter has all been used. Let the cookies cool, and enjoy!