These lovely cookies are a unique way to spread the gingerbread joy this season!
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.
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.