These delicious, clean eating waffle iron spice cookies are delightfully different and easy to top with just about any festive topping you like!
Made with a hefty dose of almond butter, these cookies are best served either warmed or at room temp. (They tend to get a little hard in the fridge, even though that is where you should store them).
These would be great on any holiday dessert table and I can definitely see these being amazing with some clean, chocolate fondue! Oh my, I’m drooling…
Other topping ideas include other nut butters, jams, fruit salsas or even peanut butter fruit dip.
YOU MIGHT ALSO ENJOY THESE CLEAN EATING RECIPES:
CLEAN EATING WAFFLE IRON SPICE COOKIES RECIPE:
These lovely cookies are a unique way to spread the gingerbread joy this season!
- 1 cup creamy almond butter
- 3/4 cup honey
- 1 large egg
- 1 1/2 tsp. pure vanilla extract
- 1/4 tsp. ground allspice
- 1/8 tsp. ground ginger
- 1/8 tsp. ground nutmeg
- 1/8 tsp. ground cloves
- 1 1/2 tsp. ground cinnamon
- 1 cup whole wheat pastry flour (affiliate link)
Set your waffle iron to a low to medium temperature. You may have to sacrifice a test-cookie or two to get the temperature just right for these.
Combine all ingredients in a medium mixing bowl and whisk together until smooth. Add and adjust the flour last and as needed.
If the batter is too runny, add about 1/4 cup flour at a time, mixing well after each addition, until you have a thicker batter. You want it to be scoopable.
With a small dough or ice cream scoop, scoop small amounts of batter and place in the middle of each quarter of your waffle iron. Close the lid and cook until you have a nice golden color.
Remove from waffle iron and cool. Flip them over to see the waffled side.
Sprinkle with some powdered Sucanat or coconut sugar and serve.
Please note that the nutrition data below is a ballpark figure. Exact data is not possible. Also note that this data is for the entire batch. Divide the number of cookies you end up with into this data to get the data for each cookie.