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Gluten Free Poppycock Cookies


  • 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 cups chopped toasted pecans
  • 1 cup unsalted popped popcorn
  • * extra popcorn and pecans to top cookies, see instructions
  • 1/4 cup vegan caramel **


  • Preheat oven to 350 degrees.
  • Line 2 cookie sheets with parchment paper.
  • In a small bowl mix the pecans and popcorn with the vegan caramel.
  • Stir.
  • In a stand mixer cream the butter and shortening together with the brown sugar.
  • Beat on medium speed.
  • Scrape sides of bowl occasionally.
  • Add the baking soda, spices and salt and mix again.
  • Beat in the eggs and vanilla until smooth.
  • Again scraping sides of bowl.Add the gluten free flour blend and mix on low speed.
  • Increase speed to medium and beat until batter is smooth.
  • Stir in the caramel popcorn/pecan mixture into the batter.
  • Use a medium ice cream scoop to drop dough onto lined cookie sheet.
  • Press dough down and place some *popcorn, pecans and a drizzle of caramel on each cookie before baking.
  • Bake in oven for 12 minutes.
  • Enjoy!
Tried this recipe?Let us know how it was!