Chocolate Waffle Cookies

I decided this year at camp (which we just returned from) that I wasn't going to whine about getting older. I wasn't going to skip the ice skating rink because my legs were tired from hiking, skip laughing with the teenagers because my head hurt from too much sun, or skip playing keep-away with a plastic ball in the swimming pool because I had already injured my thumb once.

I committed to go for it, and go hard.

There are few things I would trade for those moments of laughs, even the ones that were too late at night for me after a long day, the rush of tackling another eager player in the swimming pool (despite my meager ability to throw a ball, or even catch one).

We ate well - again this year, I was in charge of handling the gluten free food for the Celiacs, as well as any other food allergies or concerns. I even prepared some kosher meat for a child who required it.

We arrived home to 100 degree temps and some fallen branches in the backyard. Several loads of laundry later, I pulled out the toaster oven and put it in the basement (where it wouldn't heat up the main part of the house) and made a batch of blueberry sour cream muffins.

These have a great sweet waffle texture, like the ones that lingered in my cheeks when I spent time in Brussels. It's a crisp outside, with a chewy center, and almost a malty chocolate taste. I promise there is no barley included for that malty taste.

This is a great use for your waffle iron. You know, so that Alton Brown wouldn't think it was a uni-tasker.

Last Year: Pineapple Cake with Lime Glaze
Two Years Ago: Baking Tip: Warming Gluten Free Muffins
Three Years Ago: Review: Living Harvest Hemp Milk

Chocolate Waffle Cookies
Recipe adapted from here
[Printer Friendly]


1/2 cup shortening, like Spectrum Organic
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
2 ounces chocolate chips, melted
1/2 cup millet flour
1/2 cup tapioca starch
1 teaspoon xanthan gum

First, turn on your waffle iron to heat up before beginning to mix the ingredients. In a bowl, cream shortening and sugar. Beat in the eggs and vanilla until combined. Blend in melted chocolate. Add flours and xanthan gum. Mix well. Drop by rounded teaspoonfuls 1 inch apart on a preheated waffle iron. It's best to keep these small - they will expand in the waffle iron and be difficult to remove if you make them larger than the teaspoonful. Bake for 1 minute. Remove with a fork to a wire rack to cool. Dust with icing sugar.