A few days ago, Glutino kindly sent over their Chocolate Chip Cookie and Cake Mix. (Thank you guys!).
I pondered about this mix for a while. I knew the cookies were going to be delicious but I was also looking for a brunch recipe for my Saturday post. The dilemma!
And then it came to me – Gluten Free Cookie Dough Waffles.
In the year of the cronut (half croissant, half donut), the inside out Reese Peanut Butter cup and the hundreds of Oreo, and Almond Joy bar hacks…what was there to lose in trying to merge two of my first American food crushes (cookie dough and waffles) into one delicious and whimsical weekend brunch?
These were so good, that it took all of my will power to resist them as I was taking the pictures this morning.
The waffles are vegan and lactose free (on top of crispy and delicious), and depending how you prepare the Glutino Chocolate Chip and Cake Mix, you might be able to get away with a full vegan breakfast. Just let me know how it works out. The cookie dough added an extra crumbliness in certain spots of the waffle, and I found myself digging for the cookie part! This mix worked great because it was a great shortcut to an otherwise 2x work recipe. For an even faster result, you can try the cookie mix coupled with Glutino Pancake and Waffle Mix.
This recipe uses Glutino Chocolate Chip Cookie and Cake Mix.
For 5-6 waffles – vegan and lactose free. Inspired by the amazing Minimalist Baker
(thank you for a crispy vegan waffle!)
- 1 1/4 cup almond milk
- 1 tsp white or apple cider vinegar
- 1/4 cup melted Earth Balance butter spread
- 1 1/2 tsp pure vanilla extract
- 2 Tbsp maple syrup
- 1 cup brown rice flour
- 1/2 cup almond flour
- 1/2 cup potato starch
- 1/4 cup tapioca flour
- 1 Tbsp flaxseed meal
- pinch Kosher Salt
- 1 1/2 tsp baking powder
- 2 Tbsp sugar
- Cookie dough from Glutino Chocolate Chip Cookie and Cake Mix (prepared as directed with 2 eggs or replacement, 5 tbsp of butter or replacement and 2 tsp of vanilla)
- Skinny Coconut Cream Frosting
Get your cookie dough ready! Create a few marble-sized cookie dough balls after following the directions in the Glutino Chocolate Chip Cookie and Cake Mix. You will need around 5-6 per waffle.
In a small bowl, set the almond milk with the apple vinegar to ferment for a few minutes.
In another bowl mix the maple syrup, the vanilla essence, the sugar, and the melted butter.
In a third bowl (sorry! too many bowls today!), mix all your dry ingredients together.
Mix the fermented almond milk with the rest of the wet ingredients, and then add all the dry ingredients. Mix well.
Set your waffle iron in 4-5 setting (I like my waffles toasty!). Once the iron is hot, pour 1/2 cup of the waffle mix, and carefully place 5-6 cookie dough balls on top. Press. Let the magic happens (around 4.5 minutes).
Serve warm, with a dollop (or two) of Skinny Coconut Cream Frosting.
Note that the baking mix from Glutino is GMO-free! Glutino is a strong advocate of the non-GMO movement, supporting Proposition 37 in California and the Non_GMO Labeling Act in Washington. For more on the Non-GMO Movement click here.
Note: I was not paid or compensated for this feature. I was provided with free product to spread the gluten free love; however, I was not required to write a positive feature in exchange.
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