Low Fat Popcorn Cookies
Description
These Low Fat Popcorn Cookies offer a delightful twist on traditional meringues by incorporating finely ground popcorn for extra crunch and fiber. The result is a light, airy cookie that holds together beautifully while providing a satisfying snap. Sweetened gently with sugar and flavored with warm cinnamon and vanilla, these treats are perfect for afternoon tea or as a guilt-free dessert option. They are naturally low in fat and vegan-friendly (if using aquafaba instead of egg whites, though this recipe uses egg whites). The unique texture comes from the contrast between the crisp meringue shell and the nutty, chewy popcorn bits. Easy to prepare with common pantry staples, these cookies are a fun way to use up stale popcorn and make a memorable snack.Ingredients
Directions
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Preheat oven to 325&# 194;°F (165ðC). Line a baking sheet with parchment paper or lightly grease it.
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Place popped popcorn in a blender. Grind in batches until fine, aiming for 1 1/2 cups of ground popcorn.
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In a clean, dry medium bowl, beat egg whites on high speed until soft peaks form.
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Gradually add sugar to the egg whites while beating, continuing until stiff peaks form and meringue is glossy.
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Gently fold in cinnamon, salt, and vanilla extract until just combined.
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Fold in the ground popcorn and shredded coconut, being careful not to deflate the mixture.
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Spoon rounded tablespoonfuls of the mixture onto the prepared baking sheet, spacing them about 2 inches apart.
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Bake for 10 to 12 minutes, or until cookies are lightly browned and crisp.
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Allow cookies to cool completely on the baking sheet before transferring to a wire rack.
Nutrition Facts
Servings 24
- Amount Per Serving
- Calories 230.2kcal
- % Daily Value *
- Total Fat 2.5g4%
- Saturated Fat 0.4g2%
- Cholesterol 0.0mg0%
- Sodium 1287.5mg54%
- Total Carbohydrate 50.4g17%
- Dietary Fiber 4.9g20%
- Sugars 21.1g
- Protein 9.0g18%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ensure your mixing bowl and beaters are completely clean and dry before whipping egg whites, as any grease will prevent them from forming stiff peaks.
For best results, use fresh, unsalted popcorn. If using salted popcorn, reduce the added salt in the recipe.
Cookies are best stored in an airtight container at room temperature for up to 3 days. They may soften if humidity is high.
To make these vegan, substitute egg whites with aquafaba (chickpea water), using about 3 tablespoons per egg white.
If the popcorn does not grind finely enough, pulse the blender in short bursts to avoid burning the motor.
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