Man I miss waffles. I’ve made some autoimmune paleo ones but they are time consuming and dense. Not the same as the light and fluffy ones I am used to. So that got me thinking, I love the way my cookie dough tastes. Its fluffy. And light. And hmm. I wonder if it would work on the waffle iron. Then, at the same time I was attempting a new brownie recipe….long story short the two came together and voila! These crispy, yet chewy yet slightly sweet cookies will satisfy any craving I am sure. They are delicious.
*note: You have to let the dough stand for a few minutes. At first it will seem very runny, like a cake batter, but will thicken up. I used a belgium waffle maker which fit 4 cookies. These also freeze and travel well.
- ¾c full fat coconut milk
- ¼c coconut oil, softened
- ¼ c coconut sugar
- 1c tigernut flour
- ½c carob
- ¼ tsp baking soda
- 2 gelatin eggs
- ¼ c carob chips
- Preheat waffle iron of choice and grease
- cream together first 3 ingredients
- make gelatin eggs
- add with the rest of the ingredients to bowl
- mix well
- let stand for a couple of minutes. The dough will thicken
- scoup dough by ¼ c full onto iron. i can fit four at once
- Cook for ~5 min until crispy.
- Delicious warm or frozen
*this post shared on Fat Tuesday and AIP Roundtable and Real Food Friday