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...
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...
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...
3/4 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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