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?
It’s easy!
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
- egg
- vanilla
- butter
- chocolate
YUM!
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?
- cookies
- grilled cheese sandwiches
- quesadillas
- 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
Maple-Pecan Chocolate Chip Waffle Cookie Recipe {Gluten-Free}
Ingredients
- 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
Instructions
- 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.
Notes
Cooking On The Weekends is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Colette says
What a wicked idea for a cookie!
Love the cute pic of your baby w your pup.
xo
valentina says
Thanks, Colette! xo
Addie says
Those are so cute and look like they would taste great! I bet my kids would love to make them. I’m curious to know why you make your own “baking mix” instead of using a product like Pamela’s?
valentina says
Hi Addie! 🙂 Creating my own allows me to create the flavor and texture I want. (Sort of like using unsalted butter or stock — so you can control the final flavor of the dish.) For this particular recipe, since I wanted to make an especially crispy cookie, I needed to add a certain amount of high protein flours, while adding flavor. That’s why I added buckwheat and oat — and the GF AP mix (I like Bob’s Red Mill and the Trader Joe’s mix) — I find to be pretty neutral and good to balance it all out. Plus, it’s so much more fun to create my own. 😉 xo
Ash-foodfashionparty says
Pretty sunflowers. Those cookies are super good!
valentina says
Thank you. 🙂
Deb says
Gorgeous Waffle Cookies! An impressive fall recipe and gluten free is such a bonus.
Sharon says
The best of both worlds! Cookies and one of my favorite breakfasts!
valentina says
Thanks Sharon! I hope you love them — for breakfast or dessert! 😉
Sues says
These are such cute cookies!! I love that they’re little waffles! 🙂
valentina says
Awww, thanks so much!
Marisa says
Love using oat flour for gluten free baking. Can’t wait to try these waffle cookies!
valentina says
Awesome you like oat flour! You will love these. Thanks for visiting. 🙂
David @ Spiced says
I love a good crispy cookie, but I’ve never thought about using the waffle iron to make ’em. What a fun idea! I’m fairly certain I wouldn’t be able to stop eating these. You succeeded in your mission, Valentina!
valentina says
Yay! Thanks, David. I have trouble stopping to eat any cookies, it seems. 😉 ~Valentina