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These waffle iron 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). But warm them up again, and they are delicious!
These would be great on any holiday dessert table and I can definitely see these being amazing with some clean, chocolate fondue or served with vanilla ice cream! Oh my, I’m drooling…
Cookies On A Waffle Iron
Sounds odd, I know. But just like waffles, a waffle iron can “bake” cookies too! The trick is to get the batter just right. And once you do, you get perfect cookies every single time! These are great for topping with whatever toppings you like best and would be great with a light coating of icing or even powdered sugar! (I would grind some Sucanat or coconut sugar in a spice grinder if you have one). Other topping ideas include other nut butter, jams, fruit salsas, or even peanut butter fruit dip.
Spiced Waffle Cookies
If you’ve never had a spice cookie, you’re missing out! These types of holiday spice blends just seem to make the entire holiday season in the flavor department. Holiday spice = Christmas in my book!
A Note About Cookie Spray
Do not use nonstick cooking spray for this. At least not if you are trying to keep things healthy. Those types of cooking sprays contain butane and all sorts of other unwanted ingredients. Either use a small bowl of oil and a basting brush or use an oil sprayer. It’s much healthier!
Can You Use A Stand Mixer For This Recipe?
You can, but it’s kind of like driving a tank to a neighborhood argument. You really don’t need one here.
Recipe Additions And Variations
To switch up or round out the flavors, here are some alternate ideas.
- Dip your cookies halfway in melted chocolate, then cook in the fridge.
- Add a small amount of unsweetened cocoa powder to the batter (about a quarter of a cup)
- Drizzle some caramel over the top of these cookies
- Use a glaze or frosting over the tops.
About The Ingredients
Creamy almond butter – No sugar added
Honey – Any type you wish to use.
Egg – Room temperature works best.
Pure vanilla extract – The real stuff. Not vanilla flavoring.
Baking powder – Use fresher powder for best results. (optional)
Whole wheat pastry flour – If you can’t find this, the next best thing is White Whole Wheat Flour. It’s easier to find in most areas.
How To Make Waffle Iron Cookies
Collect all your ingredients in one area for ease of use.
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. Every appliance cooks just slightly different.
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 a ¼ cup of 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 they have a nice golden brown color.
Remove the cookies from the waffle iron and cool them on a cooling rack. Flip them over to see the waffled side.
Sprinkle with some powdered Sucanat or coconut sugar and serve.
How To Store
Keep these in an airtight container, in the fridge, for up to a week.
Wrap these well and store them in the freezer for up to 4 months.
More Healthy Holiday Cookies
Waffle Iron Cookies Recipe Card
Waffle Iron Spice Cookies Recipe
- 1 cup creamy almond butter
- ¾ cup honey
- 1 large egg
- 1½ tsp. pure vanilla extract
- ¼ tsp. ground allspice
- ⅛ tsp. ground ginger
- ⅛ tsp. ground nutmeg
- ⅛ tsp. ground cloves
- 1½ tsp. ground cinnamon
- 1 cup whole wheat pastry flour (affiliate link)
- 2 tsp. baking powder (optional – makes them a tad bit "fluffier" or softer)
- Collect all your ingredients in one area for ease of use.
- 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.
Recipe from the Gracious Pantry archives, originally posted on 12/23/15.