Salted Popcorn Chocolate Chunk Cookies!
These cookies are the most soft and chewy cookies ever. I don’t know why but the addition of popcorn reminds me of a campfire. These are the perfect cookies to enjoy on a summer weekend or movie night! The salted popcorn makes a great combo with the chocolate chunks, and makes for a super fun cookie!
I of course made these cookies with healthier, whole food ingredients. The base is made with almond flour which results in a grain-free cookie. These cookies combine sources of healthy fats and protein to ensure a slower absorption of sugar and will leave you feeling satisfied. I sweetened these cookies with maple syrup for a refined sugar-free alternative. These cookies are vegan, grain-free, gluten-free, and refined sugar free.
They are soft and slightly chewy, and have the best texture when they come out of the oven with slightly golden edges. Feel free to store these cookies in the fridge or freezer if you would like to keep them for longer.
For more cookie recipes, try my Chocolate Chip Cookies, Peanut Butter Oatmeal Cookies, or Chewy Chocolate Oat Cookies.
Follow along on Instagram @livesimplyhealthy for more healthy recipes and nutrition tips, or find out more about my personalized nutrition consulting here.
Salted Popcorn Chocolate Chunk Cookies
Ingredients
- 2 cups almond flour
- 1 teaspoon baking soda
- 1/4 cup coconut oil melted
- 1/2 cup maple syrup
- 1 teaspoon vanilla
- 1 tablespoon almond butter
- 1/2 cup dark chocolate chunks or chips
- 3 tablespoons popcorn kernels popped
- 1/3 teaspoon sea salt
Instructions
- Line a baking sheet with a silicone baking mat or parchment paper. Set aside.
- Add the almond flour and baking soda to a large bowl. Stir until combined.
- Add the melted coconut oil, maple syrup, vanilla, and almond butter. Stir until well combined. Add the chocolate chunks are stir. Set your dough in the fridge for 15-20 minutes.
- Preheat your oven to 350 degrees Fahrenheit. Roll your chilled dough into 14 even sized balls. Place each ball on the prepared baking sheet and flatten slightly with your hand. Top each cookie with the popped popcorn and press gently the into the dough. Sprinkle with sea salt.
- Bake in your preheated oven for 11-14 minutes, or until slightly golden on the edges but soft in the middle. Allow to cool completely.
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