Monday, October 10, 2011

Pumpkin Spice Waffle Cookies (Gluten-Free, Vegan, Refined Sugar-Free)

I tried not to bake today. I really tried. I told myself it was my day off and I was not allowed to bake. Why? Because when I bake, I want to eat. And eating baked goods, no matter how healthy they are, is not going to help my leaky gut!

I still baked. And I may have eaten a cookie or two. (All right, I admit it! I had cookies for dinner.)

I just get on these kicks sometimes and can't stop myself. I made four batches of waffle cookies today: two of them pumpkin spice and two of a "trailmix waffle bite" that still needs a lot of work. Yesterday I baked two batches of chocolate chip waffle cookies and a batch of chocolate pecan waffle cookies.

























Out of all of these cookies, I only came up with two so far that I've liked. The chocolate chip waffle cookies are for the cookbook. But the pumpkin spice are for you. They're for your afternoon tea after a walk in the autumn mist. They're for a cozy night curled up by a fireplace with a good book. They're for little ones who want a treat before bed. They're for big ones who want a treat once the little ones are asleep. They're for late nights studying with your biostats book or early mornings cramming for an exam. They're for any time. Because they're small enough that you can eat a couple without feeling guilty. Because they're chock full of fiber and make you feel really satisfied. Because they're actually a lot healthier than most commercial breakfast cereals, so why not just have one for breakfast?

Pumpkin Spice Waffle Cookies. Because I just couldn't help myself...




















Pumpkin Spice Waffle Cookies
Print-Friendly Option

Ingredients:
1 1/2 tablespoons flaxseed meal
1 1/2 teaspoons whole psyllium husks
1/3 cup unsweetened pumpkin puree
3/4 cup quinoa flakes
1/8 cup teff flour
1/8 cup coconut flour
1/8 cup potato starch
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 cup coconut palm sugar
1/4 cup shortening (pretty sure you could sub butter/Earth Balance/coconut oil, but haven't tried it)
1/2 teaspoon vanilla extract

Directions:
  1. Whisk together the flaxseed meal, psyllium husks, and pumpkin puree in a small bowl and set aside.
  2. In a medium sized bowl, whisk the quinoa flakes, flours, starch, and spices. Set aside. 
  3. In a large bowl, beat the sugar, shortening and vanilla. Beat in the pumpkin mix, then gradually beat in the dry ingredients until completely mixed.
  4. Turn your waffle iron to the highest setting, spray with oil to prevent sticking, then drop batter onto iron by the tablespoon full (one cookie per waffle segment). I find it's helpful to let the cookies bake about 30 seconds longer than when the iron says it's done. Put the cookies on a cooling rack and serve warm or keep in an airtight container at room temperature. 
Makes about 20 cookies.




















This post is linked to Inspire Me Mondays and Mondays with Countrified Hicks.

13 comments:

Desi@ThePalatePeacemaker said...

I have never seen waffle cookies like this before! I grew up eating my grandma's homemade pizzelles, but they're waffle cookie of a different sort! Anyway, these are so creative and look so yummy! I like the use of quinoa flakes, teff, flour, and coconut flour too. Thanks!

Melaina said...

Hi Iris,

These look amazing!! Is there anything I can substitute for the psyllium husks?? Maybe ground flax seed?

Thanks!

Iris said...

Hi Melaina,

You can try more flaxseed meal or chia seeds. I would just say to make sure you oil your waffle iron well in case they don't hold together as well. But it might work just as well! Let me know if you try it and it works!

gfe--gluten free easily said...

I'm sure that once this idea was in your head, you just couldn't let it go! :-) They look so yummy!

xo,
Shirley

Anonymous said...

what if one does not have a waffle maker? :(

Jonathan said...

I know exactly what you mean! My problem with baking is that I make a HUGE mess of the kitchen, and when you take into account how much time I spend taking photos, it gets to be a real time-gobbler. But alas - sometimes it can't be helped. :)

The cookies look lovely. The heart-shaped one in the top photo makes me think that they'd be real tasty with strawberries or cherries.

Thanks, as always, for sharing, Iris!

Iris said...

Anon, I just bought a waffle iron recently and it was the best kitchen purchase I've made. I use it all the time to make waffles and freeze them for a quick breakfast!

You could also try baking them as cookies, but I have no idea how that would turn out!

Anonymous said...

These look superb! I cannot wait to give them a taste test! As for me, I have Papaya to master!

Heather @Gluten-Free Cat said...

Not only do they sound delicious (waffle cookies? yum!), but they look so incredibly adorable! I must try these soon.

Tasty Eats At Home said...

Love to see that you're enjoying baking with psyllium husks. They do a good job of holding things together, don't they? You know what's funny - I don't own a waffle maker, but I do own a waffle ice cream cone maker - how messed up is that? I think I need to remedy this situation. These look so tasty. Although if I make them, I'll eat too many, causing the same lack-of-leaky-gut-healing issues you described!

Countrified Hicks said...

Oh, wow! This looks delicious. I would love for you to come over to my blog hop and share this there!
http://countrifiedhicks.blogspot.com/2013/02/mondays-with-countrified-hicks-blog-hop.html

Countrified Hicks said...

Thank you so much for linking up with me at my blog hop. I appreciate you and love your page!

Deanna Lyn said...

looks so good and healthy had to pin them. beautiful pix! i meet you on the blog hop.
www.food.blogspot.com

LinkWithin

Related Posts with Thumbnails