Quick (gluten Free Optional) Chocolate Waffle Cookies




Introduction: Quick (gluten Free Optional) Chocolate Waffle Cookies

I really like these cookies.  They are quick to make (one bowl, no electric mixer) and they bake in the waffle iron -so the oven doesn't have to heat up the house (great for summertime baking).  They taste yummy too!

They are also easy to make gluten free, just use whatever gluten free flour and add xanthan gum!

If you make them please tell me how they turn out!  And of course, constructive compliments are always welcomed.  8)

Step 1: Recipe

This is actually half the recipe, and makes 4 full waffles = 16 cookies (with my waffle iron).  Go ahead and double it if you want much more leftover or if you're baking them for your family of 12...

2 eggs
1/2 cup vegetable oil
1 teaspoon vanilla
3/4 cup sugar
1/4 cup + 2 tablespoons cocoa powder
1 cup flour (+1/2 teaspoon xanthan gum if using gluten free flour)

I'll do the math for you...

4 eggs
1 cup vegetable oil
2 teaspoons vanilla
1 1/2 cup sugar
3/4 cup cocoa powder
2 cups flour (+ 1 teaspoon xanthan gum if using GF flour)

Maybe you only have 3 eggs...

3 eggs
3/4 cup vegetable oil
1 1/2 teaspoons vanilla
1 cup + 2 tablespoons sugar
1/2 cup + 1 tablespoon cocoa powder
1 1/2 cups flour (+ 3/4 teaspoon xanthan gum for GF)

Step 2: Set Up Your Area

Before you start mixing, you need to plug in your waffle iron so it can heat up.  I like to waffle on my stove so that it is right under the fan.  I also set a cooling rack right next to the waffle iron.  You'll also want a plate and knife to remove the cookies from the iron, so set those there too.

UPDATE:  My waffle iron is shallow, not nearly as deep as a Belgian waffle iron.  I have not tried this recipe in a Belgian waffle iron, you may have problems getting the cookies out with one.

Step 3: Eggs, Oil, Vanilla

Start by mixing the two eggs.
Add 1/2 cup vegetable oil and 1 teaspoon vanilla and mix it all together.

Step 4: Sugar

Time to add the 3/4 cup sugar and mix it in.  I like to use about half sucanat and half white sugar.  Use whatever you want.

Step 5: Flour, Cocoa Powder

Now add 1 cup flour and 1/4 cup + 2 tablespoons cocoa powder and mix in.

Remember!  If making gluten free, just add 1/2 teaspoon xanthan gum per cup flour.  I used a mix of brown rice, sorghum, oat, coconut, and tapioca (more brown rice/sorghum/oat and less coconut/tapioca).

The batter should be about the consistency of brownie batter, not as runny as regular waffle batter.

Step 6: Waffle It!

Remember to spray your iron with non stick spray!

I like to use a ice cream scoop/disher to put the batter on the waffle iron.  The scoop I use is 1.75 inches in diameter (aren't they supposed to have numbers on them?  I couldn't find one), and 4 scoops per waffle works good for my iron. 

Step 7: Removing

The tricky part is taking the waffles off! Check out the sweet GIF of my technique!

I've found the GF ones to be very delicate. My waffle iron has a nifty light that turns green when they are done, so that's what I go by. I use a knife and plate. Use the knife to gently lift the edge of the waffle onto the plate, then keep sliding more of it on the plate. When about half the waffle is on the plate, slide the knife under the rest of the waffle and lift it off the iron and onto the cooling rack.

Step 8: Yum!

These make 4 full waffles, 16 cookies.  Your batter is probably a different viscosity than mine depending on the size of your eggs, what type of sugar and flour you used, how well you mixed it....so you may have more or less cookies.

Step 9: Bonus Tip!

I like to measure out the flour, cocoa powder and sugar into a container to make a mix.  BUT I put the flour and cocoa powder in the container first, then the sugar on top.  That way I can mix in just the sugar into the eggs, oil and vanilla first.  When I tried to just dump in all the dry ingredients into the wet, the batter was too thick and didn't turn out well.

If you make these, please tell me how they worked for you!


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    15 Discussions


    2 years ago

    ..and sometimes maybe you have no eggs, but bananas. Then it becomes vegan is nearly the way i make my waffles.

    Love chocolate! Looks delicious! That is a nice video animation showing how to take the waffle off the iron too!

    I really didn't have much luck with these. The biggest problem I see is a difference in waffle irons -- yours is sort of flatter than mine. The deep pockets of mine made them come apart when I tried to remove them. I ended up trying to flip the whole machine over a ceramic plate, which took more hands than I have. I also thought they were kind of bitter -- which is probably due to the baking mix that I use (3 pts brown rice, 3 parts corn starch, 2 parts sorghum, and 1 part masa harina). Also, as my waffle iron is brand new, it has several settings. I picked the medium most number. Should I have cooked less or more? Do you think more gum would help them stay together better in the deeper waffle iron? I'd really like these to be able to come out. Waffle iron cookies seem like such a great idea for my allergy ridden kids, and you sure are right about not wanting to heat up the house in summer. Maybe I'll get better with practice, although you sure made it look easier than it was. I think I will try again and maybe try the tapioca flour mix that I use for some of my cakes. If I'm able to figure out answers to my own questions, I'll come back and post them.


    Reply 9 years ago on Introduction

    Are you sure it was oiled enough? I've had problems a few times where I open the iron and the waffle splits in half, sticking to the top and bottom- very much a pain to remove. It was because I didn't oil it enough.

    Do you have a Belgian waffle iron? I haven't tried this recipe in one, I would think that could make it harder for them to come out. This iron is a couple years old, when shopping for a new one it was hard to find a "shallow" one like this, not Belgian- I'm pretty sure this one came from Walmart.

    More gum might help it stay together better in a deeper iron, but too much might make the texture less brownie/cake-like and more...dense. Maybe start by trying 3/4 t per cup flour?

    RE flours: I used about 1/2 sorghum, 1/4 oat, 1/8 tapioca, 1/8 brown rice. Do you usually use the same ratio for other things and they turn out fine?


    9 years ago on Introduction

    removing sticky waffles from the iron can be a bit of an art, nice animation to show us how it's (gently) done.

    Though I'm not celiac, I like how you've included a GF option.


    Reply 9 years ago on Introduction

    i love waffles too! i like regular waffles with either just butter or butter and a tiny sprinkling of powdered sugar, then the melted butter and sugar kinda make a frosting....soo good.


    9 years ago on Introduction

    These look yummy and decorative. I'm always looking for gluten free sweets. Thanks!