The other night I asked my 9-year-old son, who has Celiac Disease, what type of gluten-free cookie I should try to create next. After thinking for a moment, he said, “a maple cookie.” And by “maple” he meant our adorable Goldendoodle, named Maple (see image below recipe). Whether he meant cookies for Maple, cookies shaped like dog bones, or cookies shaped like the dog, was never discussed, because, my mind quickly went to a jar of maple syrup sitting in the pantry — and — to my new waffle iron.
My goal was to make a really crispy, chocolaty, maple-y, can’t-stop-eating-them type of cookie. I wanted them crispy because I wanted them to be more like a cookie, and less like a waffle. (There are a few ways to create a crispy cookie — if you’re interested, let me know and we’ll chat.)
And there you have it — that’s how these crispy, delectable waffle cookies came to be.
And it’s Friday Flowers – it’s been a while so I’m really happy to share this bright, sunny Sunflower with you. Why sunflowers with this recipe? Honestly, my husband brought them home for me, and I love the vibrant yellow with the earthy, rustic vibe of this waffle cookie. (You can find out more about Friday Flower’s here.)
My son and Maple