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
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
- Whisk together the flaxseed meal, psyllium husks, and pumpkin puree in a small bowl and set aside.
- In a medium sized bowl, whisk the quinoa flakes, flours, starch, and spices. Set aside.
- 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.
- 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.
This post is linked to Inspire Me Mondays and Mondays with Countrified Hicks.