Chocolate Popcorn Cookie Sticks
Courtesy of The Popcorn Board
Servings: 24
Prep Time: 15 Min.
Cook Time: 50 Min.
Prep Time: 15 Min.
Cook Time: 50 Min.
What you need:
* 1 c. egg substitute
* 1-1/2 tsp. vanilla
* 1 c. and 3 Tbsp. sugar, divided
* 3 c. air-popped popcorn, ground in food processor or blender
* 2 1/4 to 2 1/2 c. flour
* 3/4 c. unsweetened cocoa powder
* 4 tsp. baking powder
* 1-1/2 tsp. vanilla
* 1 c. and 3 Tbsp. sugar, divided
* 3 c. air-popped popcorn, ground in food processor or blender
* 2 1/4 to 2 1/2 c. flour
* 3/4 c. unsweetened cocoa powder
* 4 tsp. baking powder
What to do:
1. Preheat oven to 300°F. Line baking sheet with foil and spray with cooking spray.
2. Combine egg substitute, vanilla, and 1 c. sugar in large bowl; mix well. Add popcorn, flour, cocoa powder, and baking powder and mix well. (Dough will be stiff but continue mixing until all ingredients are well combined.)
3. Sprinkle remaining sugar on work surface; divide dough into 3 equal pieces. Roll dough into 8 in. by 4 in. by 1/2 in. logs and roll in sugar lightly on all sides. Transfer logs to baking sheet, leaving a space between them. Bake 25-30 min.
4. Remove from oven and allow "logs" to cool for 5 min. Cut logs diagonally into 1/2 in.slices. Arrange in a single layer on baking sheet. Bake 10 min,; turn cookies over and bake 5-10 min. longer until lightly browned and crisp on both sides. Cool cookies and store in airtight container.
2. Combine egg substitute, vanilla, and 1 c. sugar in large bowl; mix well. Add popcorn, flour, cocoa powder, and baking powder and mix well. (Dough will be stiff but continue mixing until all ingredients are well combined.)
3. Sprinkle remaining sugar on work surface; divide dough into 3 equal pieces. Roll dough into 8 in. by 4 in. by 1/2 in. logs and roll in sugar lightly on all sides. Transfer logs to baking sheet, leaving a space between them. Bake 25-30 min.
4. Remove from oven and allow "logs" to cool for 5 min. Cut logs diagonally into 1/2 in.slices. Arrange in a single layer on baking sheet. Bake 10 min,; turn cookies over and bake 5-10 min. longer until lightly browned and crisp on both sides. Cool cookies and store in airtight container.