Friday, April 20, 2012

Kettle Korn Cookies

I never used to like the taste of Kettle Korn. The sugar, the butter, the strange combination of salt and sweet with a poufy, crunchy chew that too often melted into stale gumminess by the time you got to the bottom of the bowl - it just didn't appeal to my younger palate. Times changed, I grew up and fell in love with the flavour of the Scouts' microwave variety - nowhere near a nutritious choice, but the rich, balanced flavour made it worth every calorie. Eventually I found mini bags of it which sated my cravings, but those disappeared from our stores quickly, leaving me with only one bag left. Thankfully (in a way) the high oil content in the snack meant I couldn't eat it anymore anyways, but that still left me with the problem of this extra bag.

Then I saw this post on SugarHero for Kettle Corn Cookies a la Trader Joe's. Never having been in one of those superstores myself, I didn't have a point of reference, but I did know what I wanted in my cookies. Or rather, what I didn't want. The economics of our house right now meant butter and eggs are reserved for meals, rather than baked goods - especially considered that the end product wasn't going to be around for family nosh (not that it would matter, nobody here is willing to eat baked goodies anymore). I also wanted to minimize or eliminate the amount of white flour and sugar that went into the batch, since kettle corn is by nature sweet!

After a few Googles, I came across the Amazon blog Al Dente's recipe for Popcorn Cookies, which were not only completely whole grain but vegan! I had a few problems getting the mixture originally posted to come together into anything other than sandy crumbs, so I modified along the way until I was rewarded with a sticky batter ready for the pan. I also got far fewer cookies than Sidra Forman's original recipe dictated, but that wasn't too big of a deal. Because the originals also only used plain popcorn (and weren't really designed to be sweet from what I could see) I played around by using a mixture of raw sugar, Krisda's stevia baking blend and Nature's Agave delicious, rich amber agave syrup and doing away with white sugar altogether. I actually really loved the caramelly flavour the agave gave to the fine-grained mixture, especially around the edges where it added a little bit of toffee crunch. I can only imagine how delicious it would be in a smoothie or pudding where it's not cooked out at all!

Kettle Korn Cookies
Makes 10
5 cups popped kettle corn (1 mini bag)
1 cup large flake oats (use GF if needed)
1/4 cup canola oil
1/4 cup + 2 tbsp unsweetened almond milk
3 tbsp raw sugar
3 tbsp Krisda Blend for Baking
1 1/2 tbsp Nature's Agave amber agave nectar (or other agave nectar, or honey)
2 tsp baking powder
pinch nutmeg
1/4 tsp Kosher salt
  1. Preheat oven to 350 F.
  2. In a food processor, combine all the ingredients and run the machine until a dough forms
  3. Drop by tablespoonfuls on parchment or silicone lined cookie sheets (5 per sheet).
  4. Bake 12 minutes and cool completely on the sheets.
Amount Per Serving
Calories: 131.9
Total Fat: 7.0 g
Cholesterol: 0.0 mg
Sodium: 99.1 mg
Total Carbs: 16.4 g
Dietary Fiber: 2.3 g
Protein: 1.3 g


Diego said...

Looks delicious! We are going to try this tonight. Thanks for the wonderful recipe. Go Agave!

Diego said...

This recipe looks awesome! We are going to whip this up tonight - can't wait. Thanks for the recipe!!