Kettle Cookies

Kettle Cookies

Recipe found at

Makes 24 cookies


  • 1 tablespoon ground flax
  • 3 tablespoons water
  • 2 cups all purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon sea salt
  • 1 teaspoon ground cinnamon
  • 3/4 cup Earth Balance Natural Buttery Spread, softened
  • 1 1/4 cups vegan dark brown sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup vanilla soy milk
  • 1 1/2 cups roughly chopped kettle corn


  1. In a small bowl or cup, stir together the ground flax and water. Set aside.
  2. In a large bowl, whisk together the all purpose flour, baking soda, sea salt and cinnamon.
  3. In a separate bowl, mix the Earth Balance and dark brown sugar together on low-medium speed.
  4. Stir in the flax/water mixture, vanilla extract and soy milk.
  5. Add the dry ingredients to the wet ingredients and mix on medium speed until fully combined.
  6. Stir the chopped kettle corn pieces into the dough.
  7. Cover the bowl and place the dough in the refrigerator for 30 minutes.
  8. Preheat your oven to 350 degrees Fahrenheit.
  9. After 30 minutes, line a baking sheet with parchment paper and roll the dough into equal size balls, using roughly 1 tablespoon of dough per cookie.
  10. Place the dough balls on the baking sheet and press them down gently.
  11. Bake for 10-12 minutes.
  12. Allow the cookies to cool on the pan for 5 minutes, then move to a wire rack to cool completely.