Vegan Waffle Cookies
Discover the perfect fusion of crispy waffles and chewy cookies with these delightful Vegan Waffle Cookies! This easy-to-make recipe features a rich combination of melted coconut oil, brown sugar, and a touch of vanilla, complemented by gooey vegan chocolate chips in every bite. Using a flaxseed "egg" and unsweetened almond milk, these cookies are entirely plant-based, making them ideal for vegans and those with dairy or egg allergies. Cooked to golden perfection in a waffle iron, they offer a unique texture that’s crispy on the outside and tender on the inside. Ready in just 30 minutes from start to finish, these treats are perfect for breakfast, dessert, or an indulgent snack. Serve them warm, dusted with powdered sugar, or enjoy them with a scoop of vegan ice cream for the ultimate treat!
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Ingredients
- 1.5 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.25 teaspoons Baking soda
- 0.25 teaspoons Salt
- 0.5 cups Coconut oil (melted)
- 0.75 cups Brown sugar
- 1 teaspoon Vanilla extract
- 0.25 cups Unsweetened almond milk
- 1 tablespoon Ground flaxseed
- 2.5 tablespoons Water
- 0.5 cups Vegan chocolate chips
Directions
Step 1
In a small bowl, mix the ground flaxseed and water to create a flax egg. Let it sit for 5 minutes to thicken.
Step 2
In a medium-sized mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
Step 3
In a separate large mixing bowl, whisk the melted coconut oil and brown sugar until smooth. Add the vanilla extract, almond milk, and the prepared flax egg. Mix until well combined.
Step 4
Gradually add the dry ingredients to the wet ingredients, stirring until a dough forms. Be careful not to overmix.
Step 5
Fold in the vegan chocolate chips until evenly distributed.
Step 6
Preheat your waffle iron according to the manufacturer’s instructions. Lightly grease the waffle iron with a bit of coconut oil if needed.
Step 7
Scoop about 2 tablespoons of cookie dough and place it in the center of the preheated waffle iron. Close the lid and cook for 2-3 minutes, or until lightly golden brown. Repeat with the remaining dough.
Step 8
Gently remove the waffle cookies from the iron using a spatula or fork and let them cool on a wire rack.
Step 9
Serve the waffle cookies warm or at room temperature. Store any leftovers in an airtight container for up to 3 days.
Nutrition Facts
| Serving size | (643.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2714.6 |
| Total Fat 155.9g | 0% |
| Saturated Fat 122.1g | 0% |
| Polyunsaturated Fat 0.2g | |
| Cholesterol 0mg | 0% |
| Sodium 1427.1mg | 0% |
| Total Carbohydrate 312.9g | 0% |
| Dietary Fiber 14.9g | 0% |
| Total Sugars 154.4g | |
| Protein 28.3g | 0% |
| Vitamin D 22.0IU | 0% |
| Calcium 241.1mg | 0% |
| Iron 14.6mg | 0% |
| Potassium 823.9mg | 0% |
Source of Calories