Dairy-Free Waffle Cookies
Indulge in the delightful crunch and soft chew of Dairy-Free Waffle Cookies, the perfect fusion of waffles and cookies, all without a drop of dairy! This recipe is a dream for anyone seeking a lactose-free treat, featuring melted coconut oil and creamy almond milk as substitutes for traditional butter and dairy. The batter, made with pantry staples like all-purpose flour, cane sugar, and vanilla extract, can be elevated with optional dairy-free chocolate chips for bursts of sweetness in every bite. Cooked to golden perfection on a waffle iron in just minutes, these cookies boast a unique texture—crispy on the outside and tender within. Ideal for quick snacks, kid-friendly desserts, or even brunch spreads, these cookies are easy to make and store beautifully for up to three days. Perfectly sweet and effortlessly dairy-free, these waffle cookies are sure to become a favorite in your kitchen!
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Ingredients
- 1.75 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.5 cups Coconut oil (melted)
- 0.75 cups Cane sugar
- 2 teaspoons Vanilla extract
- 0.5 cups Unsweetened almond milk (or any non-dairy milk)
- 2 large Eggs
- 0.5 cups Dairy-free chocolate chips (optional)
Directions
Step 1
Preheat your waffle iron according to the manufacturer's instructions.
Step 2
In a medium-sized mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
Step 3
In a large mixing bowl, combine the melted coconut oil and cane sugar. Mix well until the sugar starts to dissolve.
Step 4
Add the eggs to the coconut oil and sugar mixture and whisk until fully incorporated.
Step 5
Stir in the vanilla extract and unsweetened almond milk, ensuring the mixture is smooth and uniform.
Step 6
Gradually add the dry flour mixture into the wet ingredients, stirring until fully combined. Be careful not to overmix; stop as soon as the batter is smooth.
Step 7
If desired, fold in the dairy-free chocolate chips for added flavor and texture.
Step 8
Scoop about 1 to 1.5 tablespoons of batter onto the waffle iron for each cookie and close the lid. Cook for 2–4 minutes, or until the waffle cookies are lightly golden and cooked through. The exact cooking time may vary based on your waffle iron.
Step 9
Carefully remove the waffle cookies using a fork or tongs and transfer them to a wire rack to cool.
Step 10
Repeat with the remaining batter until all the waffle cookies are made. Serve warm, or store in an airtight container for up to 3 days.
Nutrition Facts
| Serving size | (864.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3224.1 |
| Total Fat 163.2g | 0% |
| Saturated Fat 124.9g | 0% |
| Cholesterol 372mg | 0% |
| Sodium 2086.4mg | 0% |
| Total Carbohydrate 407.2g | 0% |
| Dietary Fiber 13.7g | 0% |
| Total Sugars 227.4g | |
| Protein 42.8g | 0% |
| Vitamin D 132IU | 0% |
| Calcium 312.5mg | 0% |
| Iron 16.9mg | 0% |
| Potassium 864.7mg | 0% |
Source of Calories