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.)
- 1 cup gluten-free all-purpose flour
- 3/4 cup finely ground gluten-free oat flour see notes
- 1/4 cup buckwheat flour
- 1/2 cup finely ground pecans see notes
- 1 teaspoon xanthan gum
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1/4 cup plus 3 tablespoons granulated sugar
- 1/3 cup plus 1 tablespoon maple syrup
- 1 large egg
- 1 tablespoon vanilla extract
- 6 tablespoons unsalted butter melted
- 1 cup semisweet chocolate chips
Preheat your waffle iron.
In a large mixing bowl, combine the gluten-free AP flour, gluten-free oat flour, buckwheat flour, ground pecans, xanthan gum, baking soda and salt.
In another large mixing bowl, combine the sugar, syrup, egg and vanilla, and mix until smooth.
Make a well in the center of the dry ingredients and gradually incorporate the wet ingredients. Mix only until you have a smooth, even blend, with no dry spots.
Fold in the chocolate chips.
Once your waffle iron is preheated (most have a light that goes off when it's ready), use a spoon to drop about 1 tablespoon of batter onto the hot iron. I use a 1-1/4-inch cookie scoop for this and it's perfect. I can fit two on each side of my waffle iron, you might be able to fit more or less. The cookies will spread a lot, but if the edges meet, they should easily separate. Close the lid and open when your waffle maker indicates they're ready (again, usually a light goes off).
When they're done, open the lid and let them sit for about 30 seconds, and then use a rounded knife or small wooden spatula to very gently lift them off of the iron. (A non-stick waffle is the best for this recipe.)
As you remove the cookies, place them on a baking rack to cool them completely.
You can use a food processor or a spice grinder to to grind the pecans -- they should be as finely ground as possible.