As I have explored the internet I have seen waffle cookies several times. I thought it would be fun to try my hand at it. For my first attempt, I used peanut butter cookie dough and my family’s reaction was divided. My daughter and I both thought the cookies were too crunchy. I thought about giving up on the idea, but then I remembered that my frosted pumpkin cookies are very moist and might do well in the waffle iron.
I modified my pumpkin cookie recipe and added white chocolate chips. They came out of the waffle iron slightly crisp on the outside and soft on the inside. – amazingly delicious with a wonderful texture. I’m so glad I didn’t give up on this cookie making method! The only problem with this recipe is that now my kids are asking if they can eat pumpkin waffle cookies for breakfast.
If any on the cookie gets stuck on the waffle iron, use a basting brush to brush it off.
- 1 cup sugar
- 1 cup shortening (I use Spectrum)
- 1 cup pureed pumpkin
- 1 egg
- 1 teaspoon vanilla
- ¾ cup rice flour
- ¾ cup tapioca flour
- ½ cup potato starch
- 1 teaspoon xathan gum
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1½ teaspoons ground cinnamon
- ¾ teaspoon ground nutmeg
- ¼ teaspoon ginger
- 1 cup white chocolate chips
- Preheat waffle iron.
- In mixing bowl, thoroughly cream together sugar and shortening.
- Add pumpkin, eggs, and vanilla and beat well.
- In a separate bowl, sift together flours, starch, xanthan gum, baking powder, soda, salt and spices.
- Add flour mixture to cream mixture and mix well.
- Stir in white chips if desired.
- Coat waffle iron with oil.
- Place 3 tablespoons – ¼ cup batter on each waffle square. Close waffle iron and cook for 2 -3 minutes or until cookies are cooked through. Remove and place on a plate or cooling rack to cool. Repeat.
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