Waffle Cookies with Chocolate and Pecans are gluten-free and packed with delicious, sweet flavors. These crispy cookies are a treat that everyone will want you to make again and again.
Inspiration for Waffle Cookies with Chocolate and Pecans
I’m always trying to come up with new and exciting gluten-free cookies for my son with Celiac Disease.
A while ago, he mentioned how much he loves the flavor of maple, so I thought I’d make a gluten-free waffle cookie recipe for him.
After all, don’t we all love dessert for breakfast? 😉
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.
And there you have it — that’s how these crispy, delectable waffle cookies came to be.
Did you know you could make cookies in a waffle maker?
What’s in these Waffle Cookies with Chocolate and Pecans?
- all purpose gluten-free flour
- gluten-free oat flour
- buckwheat flour
- xanthan gum, baking soda and salt
- maple syrup
Waffle makers have so many different uses you might not have thought of. Its name shouldn’t limit what you make with it.
What can you make in a waffle maker other than waffles?
- grilled cheese sandwiches
- fritattas / omelets
- crispy French toast
- potato pancakes
(If you want to make any of the above, please email me or comment below, and I’ll create a recipe for it.)
I hope you’ll try my Waffle Cookies with Chocolate and Pecans. It’s fun making cookies in a waffle maker.
More gluten-free cookie recipes you’ll love:
- Gluten-Free Buckwheat Chocolate Chip Cookies
- Gluten-Free Peanut Butter Cup Cookies
- Gluten-Free Chocolate Coconut Cookies
This recipe is gluten-free and packed with delicious, sweet flavors. These crispy cookies are a treat that everyone will want you to make again and again.
Makes about 2 dozen
- 1 cup gluten-free all-purpose flour
- 3/4 cup gluten-free oat flour, finely ground (see notes)
- 1/4 cup buckwheat flour
- 1/2 cup raw pecans, finely ground (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 pure 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 some of the extra butter to grease the iron where you'll drop the batter. Use a tablespoon 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 iron is the best for this recipe.)
As you remove the cookies, place them on a baking rack to cool them completely.
You can get oat flour here -- or -- you can make it by adding your oats to a food processor fitted with the blade attachment, and simply blending until it's a fine powder.
You can use a food processor or a spice grinder to to grind the pecans -- they should be as finely ground as possible.
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