Recipe: Gluten Free Poppycock Cookies

This is day 16 of my #20daysofcookies campaign to post a new gluten free dairy free recipe each day. Enjoy the other recipes here.

Gluten Free Poppycock Cookies Recipe

Here is the 16th new cookie recipe for the month of December, #20daysofcookies, where I will share 20 new gluten free cookie recipes from December 1-20. Make sure you subscribe to receive each one!

Do you remember Poppycock?

As a kid it was a caramel popcorn treat that came in a large tin. It was a special treat that we only had at Christmas.

I was planning out my new cookie recipes and thought of Poppycock. Why not make a gluten and dairy free cookie with vegan caramel, popcorn and pecans.

Sound good?

This cookie has 2 steps.

  1. Make the vegan caramel on the stove and cool it in the refrigerator for 3-4 hours,
  2. then make the cookie dough.

This cookie dough does not need to be refrigerated so feel free to make the vegan caramel ahead of time.

Recipe: Gluten Free Poppycock Cookies

Ingredients:

  • 1/2 cup Earth Balance vegan “butter”, softened
  • 1/2 cup Earth Balance vegan “shortening”, softened
  • 1 1/2 cups brown sugar
  • 2 large eggs
  • 1 tsp pure vanilla
  • 1/4 tsp salt
  • 1/2 tsp cinnamon and nutmeg
  • 1 tsp baking soda
  • 2 1/2 cups gluten free flour (I like to use Compliments gluten free flour blend)
  • 1/2 cup chopped toasted pecans
  • 1 cup unsalted popped popcorn
  • * extra popcorn and pecans to top cookies, see instructions
  • 1/4 cup vegan caramel **

**Vegan Caramel

Ingredients:

  • 1 1/2 cup coconut milk
  • 3/4 cup brown sugar

Method:

  1. In a small saucepan whisk the coconut milk with the brown sugar.
  2. Heat on medium/high heat watching and stirring until mixture boils. Turn down to
  3. low/medium and cook for 15 minutes. Stirring occasionally.
  4. Remove from heat and cool in refrigerator.

Method:

  1. Preheat oven to 350 degrees.
  2. Line 2 cookie sheets with parchment paper.
  3. In a small bowl mix the pecans and popcorn with the vegan caramel.
  4. Stir.
  5. In a stand mixer cream the butter and shortening together with the brown sugar.
  6. Beat on medium speed.
  7. Scrape sides of bowl occasionally.
  8. Add the baking soda, spices and salt and mix again.
  9. Beat in the eggs and vanilla until smooth. Again scraping sides of bowl.
  10. Add the gluten free flour blend and mix on low speed. Increase speed to medium and beat until batter is smooth.
  11. Stir in the caramel popcorn/pecan mixture into the batter.
  12. Use a medium ice cream scoop to drop dough onto lined cookie sheet.
  13. Press dough down and place some *popcorn, pecans and a drizzle of caramel on each cookie before baking.
  14. Gluten Free Poppycock Cookies Recipe

  15. Bake in oven for 12 minutes.
  16. Gluten Free Poppycock Cookies Recipe

    Gluten Free Poppycock Cookies Recipe

    Enjoy!

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